Saturday, September 28, 2013



Close on the heels of Pesarattu described yesterday, I present to you today it's usual accompaniment, a ginger chutney called  "Allam Pachadi." Both these are very common in the state of Andhra Pradesh. This recipe is adapted from the one by that doyen of South Indian cooking, Chandra Padmanabhan.

The colour of the chutney could vary depending on the jaggery used. As I have used older jaggery, I have got a darker colour for the chutney.

Ingredients: (makes 1/2 cup)
  • Ginger, 3 " piece, grated
  • Oil, 1 tsp
  • Jeera (Cumin seeds), 1/4 tsp
  • Dried Red Chillies, 4
  • Tamarind, a lime-sized ball 
  • Garlic, 2 cloves (optional) * I used
  • Jaggery, grated, 2 tbsp
  • Salt, to taste
For seasoning:
  • Oil, 1 tsp
  • Mustard seeds, 1/2 tsp
  • Urad dal (Split Black gram dal) , 1/2 tsp
  • Dried red chilli, 1, halved
  • Curry leaves, a sprig

Heat a little oil in a thick-bottomed kadai over low heat.
When hot, add grated ginger, cumin seeds, and red chillies.
Fry till fragrant. Remove from heat and allow it to cool.
To this add, tamarind, garlic (if used), jaggery and salt.
In a blender, grind this to a smooth paste gradually adding 2-3 tbsp of water to make the chutney.
Transfer the chutney to a bowl.
Heat oil for seasoning in the same pan. When the oil is hot, add mustard seeds, urad dal, dried red chilli and curry leaves to prepare the seasoning.
Now add the seasoning to the prepared chutney.
Serve with pesarattu.

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