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.
- 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
- 1/4 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Urad dal
- 2 Dry Red Chillies
- Few curry leaves
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.
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.