Mar 24, 2017

Quick & Easy Allam Pachadi

I love allam pachadi - ginger chutney/pickle, and stock up on what Mom makes.
But when in a hurry and when the stocks run low, one has to pick up a new recipe. Here is something that worked for me.

Ingredients:
For the Chutney
Set 1:
Ginger root - 2 inch piece, peeled and diced
Onion - 1, medium sized, chopped
Garlic cloves - 5-6, medium sized ones, chopped

Set 2:
Chana Dal - 1 Tbsp
Urad Dal - 1 Tbsp
Roasted Bengalgram Dal - 1 Tbsp
Green chilli - 4-5, or per taste
Red chilli - 5-6, or per taste

Cooking oil - 3 Tbsp, divided into two parts

For the tempering:
Cooking oil - 1 Tbsp
Curry leaves - a few
Mustard seeds - 1 Tsp
Asafoetida or Hing - a pinch; optional

Instructions
Split the oil into two and roast ingredients in each set together on a medium flame for up to 5 min. You can choose to do them one after the other to reuse the same pan. The onion should be translucent to indicate that Set 1 is roasted enough. The green and red chillis should be roasted and emit aroma to indicate Set 2 is roasted enough. 

Once the ingredients cool, grind them together in a mixer.

Heat the oil for tempering and add the ingredients for tempering. Once the mustard seeds splutter, remove the pan from the flame and add the asafoetida, if using.

Serve with idlis, dosa or pesarattu.

This will stay good for a couple of days if stored in an airtight container in the refrigerator.


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