Andhra Allam Pachadi / Ginger Chutney
Andhra Fresh Ginger Chutney, is a South Indian Andhra style Authentic Pachadi recipe having exact measurements to get that right consistency and tips for storing up to 2 months. Recipe below has step wise pics and tips.
Equipment
- Small Frying pan (for stove-top method)
- Blender/ Spice Grinder/ Mixie.
Ingredients
- ½ cup Fresh Ginger pieces
- 1½ teaspoon Salt
- 3 tablespoons Cooking Oil
- ¼ cup Tamarind
- 20 count Dry Red Chillies
- ½ cup Jaggery
- 1 tablespoon Urad dal / Minapappu / Split Black gram
- 1 tablespon Chana dal / Split Yellow gram dal
- ¼ teaspoon Turmeric powder
- ⅛ teaspoon Asafoetida / Hing / Inguva
- ⅛ cup Hot Water (optional)
Ingredients for Tempering: (optional)
- ¼ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- 5 count Curry Leaves
- 1 tablespoon Cooking Oil
Instructions
- Wash the ginger with cold water and wipe clean it perfectly. Peel the ginger and cut into small pieces. Finely chop/grate the jaggery.
- Now, put a small frying pan on stove under medium flame. Add the oil, let it heat.
- Now, Add all these>> Chana Dal/Senagapappu, Urad Dal/Minappappu, Hing/Inguva, Turmeric Powder and Dry Red Chillies . Saute them by stirring continuously until the pulses turn light brown. Take the sauteed ingredients aside, into a blender / spice grinder.
- Now, replace the pan back to flame. Add the ginger pieces & dry tamarind. Stir fry until the tamarind softens.Take them inot the same blender / spice grinder. Let them cool.
- Put the pan back to the stove top. Add all the 'Ingredients for Temoering'. Saute them for a min and then switch the flame off. Add the grated jaggery and salt to the spice grinder. Without adding any water, grind the ingredients in the blender into a smooth paste.
- Take the chutney into a serving plate, top it up with the tempered ingredients. Done!
Notes
Please see the MAIN POST for step wise PICS & recipe TIPS!