Red Allam Pachadi Andhra Style is a spicy chutney prepared with Red Chillies.Sautéed ginger, chilies & lentils are ground to a paste with tamarind & jaggery.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Chutney (Side Dish)
Cuisine: Indian (South Indian)
Author: Padma Veeranki
Ingredients
3teaspoonsOildivided
6-7Red Chillies
2“ Gingerpeeled & chopped
1TablespoonUrad dal
1/2TablespoonChana Dal
Walnut size Tamarind
2TablespoonsJaggery powder
1teaspoonCumin seeds
Salt to taste
For Tempering:
1TablespoonSesame Oil
1/4teaspoonMustard seeds
1/2teaspoonCumin seeds
1teaspoonUrad dal
2Dry Red Chillies
Few curry leaves
Instructions
Soak tamarind and jaggery in 2-3 tablespoons water. Microwave for a minute.
Heat 2 teaspoons oil in a pan over medium heat, add red chillies and sauté for a minute. Remove to a bowl.
Now, add the ginger pieces, sauté until the raw smell goes away. Transfer to the bowl.
To the same pan, add 1 teaspoon oil and add urad dal and channa dal.
Fry until the lentils turn golden brown. Turn off the heal and transfer to the bowl.
Cool down and transfer to a mixer jar. Add some cumin seeds, the tamarind jaggery mixture and some salt.
Grind to a smooth paste. Add very little hot water while grinding. Transfer chutney to a bowl.
Tempering:
Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal and dry red chillies.
Once lentils turn brown, add few curry leaves and turn off the heat.
Transfer the tempering to the chutney and serve with any South Indian breakfast like idli, dosa, pesarattu, upma, etc.