Monday, September 28, 2009

Allam Pachadi (Ginger Chutney)


Ginger - a big piece or 100g
Dried Red Chillies - 5
Asafoetida - a pinch
Fenugreek powder - 1/2 table spoon
Turmeric powder - 1/2 table spoon
Seasoning - with cumin seeds and mustard seeds
Salt - per your taste


1. Peel and grate the Ginger. Keep it aside.

2. Soak tamarind and jaggery in hot water for a while to squeeze syrup of both.

3. Make rough powder of the dried red chillies (Hint- if you fry the chillies on a tawa for few mins without oil, they can be smashed by hand into rough powder. Please wait until they cool down, lest you burn your hands!)

4. Heat oil in a thick base pan, add some jeera and dried red chillie powder, as it starts to fry add the grated ginger.

5. Let it fry for a min or two until the ginger soaks in the oil.

6. In the mean time add asafoetida, fenugreek powder, turmeric and salt.

7. Add the tamarind pulp and jaggery water to the pan and stir.

8. Simmer and boil until the water evaporates for a semi thick Ginger Chutney. Add salt per your taste.

This Ginger chutney stays for almost 2 weeks when stored under dry conditions in a refrigerator. Serve it with Dosas, Idlies, and even with hot white rice!