Tuesday, September 18, 2012

Ginger Chutney / Allam Pachadi

This is an interesting side dish for pesarattu (Click here for recipe), bold and colorful. The big flavors should not over power one another, it should be in a harmony. Ginger has a lot of medicinal value. 
Memory lane:
        My daughter played flute in her school (middle school) orchestra. She took it very seriously and practiced daily, at first it sounded something between a train's whistle and a fire alarm. The kids practiced a lot after school. During the final performance they dressed up nicely and played confidently and harmoniously. It was so good! not even one out of place squeaky sound was heard. We enjoyed it and was very proud of our daughter and her friends.
1 cup         chopped fresh ginger
1/2 cup      tamarind paste 
1/2 tsp       fenugreek/ methi seeds
10- 12       dried red chillies
3 tbs         powdered jaggery/ brown sugar
1/8 tsp       asafoetida
salt to taste
to temper: 
1/2 tsp         mustard seed
1 tsp            black gram/ urud dal
2 tbs            oil 
few curry leaves
1. In a pan dry roast the red chillies and fenugreek for a few mins on low.  
2. In a blender/ mixer add the roasted red chillies, fenugreek and ginger and grind in to a paste, add the tamarind paste, asafoetida and jaggery and blend it well.
3. Heat oil in a pan, add the mustard seeds when it splutters add the black gram and curry leaves.
4. Lower the heat and add the ground mixture, cook till the liquid evaporates and the chutney becomes nice and thick.
5. Serve it with crispy pesarattu, iddly or dosa.
Tips for taste:
   We can add more lemon juice/ chilli powder/ sugar to the chutney to adjust the taste. 


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