I am writing this blog as a continuation to my Andhra Pesarattu recipe as the Pesarattu dosa is incomplete without this delicious spicy, tangy ginger chutney called Allam Pachadi. ❤️

Before trying this, I used to wonder how a chutney with only ginger can taste but as soon as I tasted it, I fell in love with the flavours. So so delicious for words. It’s a made for each other combination with the Pesarattu. 😍

Hope you all try and love it with Andhra Pesarattu too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Serves 4 }

2 tsp Coconut Oil

1 tsp Mustard seeds

1 tsp Urad dal

A pinch of Hing/ Asafoetida

A sprig of Curry leaves

2 to 3 Red chillies

About 1/2 Cup Chopped Ginger ( 6 to 7 pieces of 1 inch each)

1/4 tsp Turmeric powder

1 Tbsp Jaggery powder

2 to 3 Tbsp Tamarind pulp

Salt to taste

For seasoning:

1 tsp Coconut Oil

1 tsp Mustard seeds

A sprig of Curry leaves

Step by step recipe:

1. Heat oil in a small pan. Splutter mustard seeds. Add urad dal and hing. Fry till Urad dal turns slight brown.

2. Add red chillies and curry leaves. Fry for few seconds.

3. Add chopped ginger and turmeric powder. Fry till ginger turns soft.

Note: Don’t fry ginger too much or else it will turn bitter. Just fry for a minute or so till ginger turns soft.

4. Add to a mixer grinder.

5. Add Jaggery powder and Tamarind paste. Also add salt and little water. Grind to a smooth paste. While grinding, add little by little water to bring to chutney consistency.

6. Heat coconut oil in a pan. Splutter mustard seeds and add curry leaves. Fry for few seconds. Pour over the chutney. Mix well.

Serve with Andhra Pesarattu/ Whole Moong dosa.

Notes:

* This chutney is very spicy as it needs to be spicy to be enjoyed with Pesarattu dosa. If you prefer less spicy, add only 1 Red chilli.

* Be careful while frying ginger. Fry till it turns soft only. Takes about a minute. Over frying can make it bitter.

* You can increase jaggery and tamarind paste to your taste.

* Check the recipe of Andhra Pesarattu here:

Andhra Pesarattu