Allam Pachadi - Ginger Chutney

3" Ginger
1 tsp Urad dal –Minnapappu
½ tsp Jeera
½ tsp Mustard seeds
4 - 5 Red Chilies
Hing
Few Curry Leaves
1 tsp Jaggery
Small Lemon sized Tamarind

Peel and cut ginger. Soak tamarind in hot water.

Take 4 tsp of oil in a small skillet and when oil is heated add urad dal, jeera, mustard seeds, hing, red chilies and curry leaves. (Remove some tadka and curry leaves for garnish). Add cut ginger and fry for a few minutes. Add add tamarind paste, jaggery, salt and turmeric.

Let cool. Transfer the tadka into a blender jar and grind to a smooth paste (add water as required in small amounts). Taste for salt and adjust seasonings.

Allam pachadi is a good side dish for garelu or as a side with pesarapappu (moong dal) and rice.

The spicy and fragrant essential oils of ginger, heat of red chilies, tart of tamarind, sweet of jaggery all combine to form a perfect dish called Allam pachadi.