Ginger chutney or Allam pachadi comes from the Andhra cuisine. A very spicy chutney that goes very well with dosa and idli. Ginger is considered as a great medicine since ages due to its various medicinal properties. This chutney will thereby help you with digestion as one of the main medicinal property of this natural root is that it aids in digestion. Adjust the spice levels as per your taste requirements because I felt it very spicy, but then this chutney is usually made very spicy to give that punch to your taste buds. You can even add a little bit of grated coconut too, if you prefer to.
1 tablespoon urid dal
5-6 whole red chillies(add more or less as per your spice levels)
1 tablespoon sesame oil + 1 teaspoon for tempering
1 1/2 inch ginger piece(peeled and sliced)
1 small onion, chopped
1/2 tomato, chopped
1 teaspoon tamarind paste
1 teaspoon grated jaggery
1/2 teaspoon mustard seeds
5-6 curry leaves
- Heat 1 tablespoon oil in a kadai and add the urid dal. Fry until it starts changing its color to light brown.
- Add the whole chillies and fry for a minute.
- Toss in the sliced ginger and saute on a low flame until the ginger shrinks. (This will take approximately 4- 5 minutes, take care not to burn the urid and red chillies)
- Add the chopped onion and tomato. Saute for 2 minutes and switch off the flame. Allow this mixture to cool.
- Once cooled grind it into a smooth paste along with the jaggery, salt and tamarind paste.
- Transfer into a serving bowl.
- Heat 1 teaspoon oil in a small pan. Add the mustard seeds. Once they splutter, add the curry leaves and switch off the flame. Pour this over the ginger chutney.
- Mix and serve with dosa or idli.