ginger chutney recipe | allam chutney recipe | allam pachadi recipe
easy ginger chutney recipe | allam chutney recipe | allam pachadi recipe
Servings 1 bowl
Ingredients
- small ball sized tamarind
- ¼ cup hot water
- 2 tbsp oil
- 1½ tbsp chana dal / bengal gram
- 1 tbsp urad dal / split black lentils
- ¼ tsp mustard seeds / rai
- ¼ tsp methi / fenugreek seeds
- 4-7 kashmiri red chilli dried
- handful of curry leaves / kadi patta
- ¼ cup ginger / adrak peeled & chopped
- 2 tsp jaggery / gud
- salt to taste
for tempering:
- 1 tsp oil
- ½ tsp mustard seeds / rai
- few curry leaves / kadi patta
Instructions
- firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
- further, in a thick bottomed pan heat oil.
- add 1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.
- roast for a minute on low flame.
- additionally add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.
- continue to saute on low flame till the raw smell from ginger disappears.
- transfer the mixture to the blender.
- add in jaggery, salt and tamarind pulp.
- blend to smooth paste adding more water if required.
- further for tempering, heat oil in a small kadai.
- add in mustard seeds and curry leaves.
- allow to splutter.
- and transfer the tempering over prepared ginger chutney.
- finally, serve ginger chutney along with idli or dosa.