Allam Pachadi Andhra Style | Ginger Chutney for Pesarattu | Allam Chutney With Green Chillies
Green Allam Pachadi Andhra Style is a spicy chutney prepared with green chillies. Sautéed ginger, chilies & lentils are ground to a paste with tamarind & jaggery.
Ingredients
- 1 Tablespoon Oil
- 8-10 Green Chillies broken into halves
- 2 “ Ginger piece peeled & chopped
- Walnut size Tamarind
- 2 Tablespoons Jaggery powder
- 2 Garlic Pods
- 1 teaspoon Cumin Seeds
- Salt to taste
- Handful fresh Coriander Optional
For Tempering:
- 1/4 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Urad dal
- 2 Dry Red Chillies
- Few curry leaves
Instructions
- Soak tamarind and jaggery in 2-3 tablespoons water and microwave for a minute.
- Heat oil in a pan over medium heat, add green chillies and ginger. Sauté until they turn golden brown and the raw smell of ginger goes away.
- Cool down and transfer all the ingredients to a mixer jar. To this, add 1-2 garlic pods, some cumin seeds, the tamarind jaggery mixture and some salt.
- Finally add some fresh coriander (Optional).
- Grind all the ingredients to a smooth paste. Add very little water(hot water) while grinding. Transfer chutney to a bowl.
Tempering:
- Heal sesame oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal and dry red chillies.
- Once the lentils turn brown, add in 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.