firstly, in a large pan heat 3 tsp oil, add 75 grams ginger and saute for 2 minutes.

saute on medium flame until ginger changes colour slightly.

also, add 3 clove garlic and saute until it turns slightly golden brown. keep aside.

in the pan heat 3 tsp oil, add 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, ¼ tsp methi and 1 tsp cumin.

roast on low flame until the spices turn aromatic.

cool completely, and transfer to the mixi.

blend to coarse powder without adding water.

now add roasted ginger and garlic.

blend to a thick paste by scraping sides.

now add 50 grams tamarind soaked in ¼ cup hot water for 30 minutes.

also, add 75 grams of jaggery and 1 tbsp salt.

blend to smooth paste.

to adjust the consistency, add ½ cup of water and blend well.

blend to a slightly thick paste, making to a silky texture.

now to prepare the tempering, heat 2 tbsp oil.

add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, pinch hing, 2 dried red chilli and few curry leaves.

splutter the tempering and pour over the pachadi.

finally, enjoy ginger chutney or allam pachadi with idli or dosa.