Allam Pachadi (Ginger Chutney) 2 | Side Dish for Dosa | Step by Step Recipe

>>  Wednesday, May 16, 2012

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Today we are starting the 16th edition of Blogging Marathon. As I was mentioning from the next Edition there is going to be a change in the BM. So this edition is the last in the series of 7 day marathon. I hope new one will also get well received as well. 

For the first week, I will be blogging Recipes with Shelf Life, focusing on Chutneys, Spice powders that can be served along with Rice or for Dosas. These dishes typically stay good for a week when refrigerated.

Last month when I decided to make some breakfast thali, I was really clueless as to what to make. We have already prepared all the possible breakfast thalis. So when I was mentioning to Amma that we might have to make some thali featuring breakfast, I was asking if there is anything new other than the Pesarattu or make it along with something else, she took me seriously and soaked the moong dal for the Pesarattu.

Next morning when I was told that we will be making this combo, I was confused as to what other new dish has to be made. Since Pesarattu was the same old recipe, there is no new one to be shared. Same went for all the rest of the items. When I mentioned this to Amma, she suggested Oats Upma and another version  of Allam Pachadis. So she quickly referred to her paper clippings that were saved up and scanned through them.

So the Breakfast Thali that was finally made for Indian Thali Mela had Oats Upma, Pesarattu, Allam Pachadi, Peanut Pachadi and Paneer Payasam.




The Ginger chutney turned out to be a keeper, it this deliciously tangy, spicy and gingery. Though on principle I try to avoid ginger, even I liked it. It has all the right mix of taste like tangy, sweet and ginger in it. And added to boot, this has a good shelf life. When you are really in deep despair to have chutneys that stay good for a while and also have a variety for your breakfast or if like me, you need to make chutneys for just one or two members, then this is your savior.

The Allam Pachadi that I have already blogged about was shared by my friend in the first few posts. In fact I remember her saying "Valli you should make allam pachadi for pesarattu and not coconut chutney" I was remembering her when I was making it. Though our mundane life makes it hard to reach out to all our friends, things like these do remind them.


Ginger Chutney
Allam Pachadi for Pesarattu

Ingredients for Ginger Chutney
 
Ginger and dry red chilies roasted in oil
Extracted tamarind pulp with soaked jaggary

Allam Pachadi ~ Ginger Chutney


Preparation Time : 15 mins
Shelf Life : 5 or more days when refrigerated. 

Ginger Chutney

Ingredients Needed:

Ginger - 60 gms / 1/2 cup appr.
Tamarind - 125 gms / 1/2 cup appr
Dry Red Chilli - 25 gms / 15 nos
Jaggary - 60 gms / 1/4 cup
Salt to taste

Tempering

Channa dal - 1/2
Sesame Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves few
Oil - 1/2 cup

How to make the ginger chutney

Wash and soak tamarind in water. Extract pulp. Keep it aside. Then add grated jaggary to the tamarind. It will get soften after a while. After 10 mins, mix well with hands for it to blend together.

Wash and peel the skin from the ginger. Chop into small pieces.

Heat a kadai with 2 tsp oil, saute the ginger till it turns colour, remove and saute red chilis. Remove and allow to cool.

Then in mixer, take ginger, red chilies, tamarind jaggary mix along with salt and blend to a smooth paste. No need to add water.

Transfer to a bowl. Heat the remaining oil and add the tempering ingredients and pour over the chutney.

Though traditionally allam pachadi is served with Pesarattu, this makes a good side dish for Dosa as well.


Notes:

Water should not be added at all. The liquid in tamarind should be enough. 

Moreover adding more oil, keeps this in good condition. We tried having this at room temperature for two days, it was good. Then stored it in fridge for few more days.

Works out best if you refrigerate soon after it cools down. And use/ spoon out only the amount you require. 

Keep it out in room temperature until use. Just before serving, microwave for 30 secs and it's ready.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16


14 comments :

Priya May 16, 2012 at 12:46 AM  

Yummy,fingerlicking pachadi, love simply with pesarattu.

Chef Mireille May 16, 2012 at 9:11 AM  

looks delicious and so happy you are back!
Mireille

vaishali sabnani May 16, 2012 at 9:31 AM  

That's an interesting blend of flavors...I am very fond of ginger..so sure to like....

Jayanthi May 16, 2012 at 9:42 AM  

love the idea of extracting tamarind pulp from jaggery...looks so yummy Valli...Good one. Kudos to you and hope you are feeling better.

Smitha May 16, 2012 at 10:04 AM  

yummy breakfast platter Srivalli! pesar attu upma and allam pachadi! delicious!

A Kamalika Krishmy May 16, 2012 at 11:21 AM  

Ginger and Jaggery is always a wonderful combination. Even when you eat them just like that. Please pass me that plate of breakfast.

Rajani May 16, 2012 at 3:32 PM  

Oh god! i keep learning so much from you! This is now totally new one for me :)

foodiliciousnan May 16, 2012 at 8:32 PM  

I love ginger and ginger chutney/thogayal. But your style of making this is different. the addition of must truly make. It a unique blend of flavours

rekhas kitchen May 16, 2012 at 9:12 PM  

I can not imagen pesarattu with out allam pachadi looks mouthwatering Valli.

Nalini's Kitchen May 16, 2012 at 9:12 PM  

Delicious and tempting breakfast platter....ginger chutney looks yummy and love to have it with peasrattu.

sushma May 16, 2012 at 10:01 PM  

Love this chutney..I too make it the same way for pesarattu

Harini-Jaya Rupanagudi May 16, 2012 at 10:08 PM  

that is a classic Andhra breakfast platter. Never get the time to make the combo at home! This version of allam pachadi sounds good too.

The Pumpkin Farm May 16, 2012 at 10:21 PM  

looks delicious

Sangeetha May 17, 2012 at 2:25 AM  

ginger chutney sounds interesting...yummy platter!!
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