Hi Guys! I hope you are all set for the week ahead. Today I am sharing a recipe for an Indian style dip (from Andra) that blends well with almost any dish. It is called Allam Pachadi or Ginger Pickle. It is super easy to make and tastes delicious. From Dosas to Handvas to blending it with something as simple as steam rice, this dip is a must know.
Fresh Ginger chopped or diced
Cumin Seeds, Mustard seeds, Curry Leaves,
Black Urad Dal
Dry Red Kashmiri Chillies
Dry Bagdi Chillies
Heat Oil in a pan. Add cumin seeds, coriander seeds, chana dal, black urad dal, chillies and ginger. Cook the mixture for 10 mins and then add tamarind pulp. Cook till it is fragrant. Set the mixture aside to cool completely. Once cooled, blend the mixture in a blender to a paste. Check halfway to taste and add salt and jaggery. Blend the mixture well in a blender to form a paste.
Tempering – Heat some oil in a pan, add mustard seeds and curry leaves. Stir the mixture well to avoid burning. Add the mixture into the chutney.
You can store this chutney in refrigerator for upto a month. Savour it with Idlis, Dosas or even rice.