Allam Pachadi

A spicy and tangy chutney made with ginger, tamarind and jaggery
Ingredients - Makes 1 cup
  • 20 g ginger, peeled and roughly chopped
  • 15-20 g tamarind, remove seeds
  • 18-20 dried red chillies, broken into small pieces
  • 30-35 g jaggery or 25 g brown sugar
  • 1 tsp fenugreek seeds
  • 2 tsp mustard seeds
  • 4 tsp urad dal (black gram)
  • ½ tsp turmeric powder
  • ¼ tsp hing (asafoetida)
  • 8-10 curry leaves
  • ¼ cup oil
  • Salt, to taste
  1. Heat oil in a saucepan. Fry the fenugreek seeds and black gram (urad dal) till they start to brown
  2. Add dried red chillies, mustard seeds, curry leaves and hing. Wait for the mustard seeds to splutter. Turn off the heat, drain the oil into a bowl and set aside
  3. Grind ¾th of the spice mixture along with the ginger, turmeric, tamarind and jaggery to form a smooth paste. Add some of the drained oil to make it easier to grind
  4. Use a {mortar and pestle} if you are making very small quantities. Otherwise, use an {Indian mixie grinder}, {spice mill} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
  5. Add salt to taste. Adjust the amounts of tamarind (sour) and jaggery (sweet) according to your taste
  6. Mix in the remaining spice mixture and oil. Store in an airtight container. The chutney has a shelf life of a couple of days, but it is best eaten fresh
  7. Can be served with {Pesarattu}, {Ragi Dosa} and {Medu Vada}
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