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Thursday, February 3, 2011

Allam pachadi(chutney)


* 100 gms ginger root, remove skin, wash, dry and slice
* 100 gms tamarind
* 100 gms grated jaggery or sugar
* 5 red chillis (adjust to suit your spice level)
* 1 1/2 - 2 tbsps salt
* a little over one-fourth cup oil
* 1 tsp methi/fenugreek seeds/menthulu
* 2 tsp coriander seeds/dhania/dhanyalu
* 1 tsp cumin seeds/jeera/jeelakara
* For tempering/poppu/tadka:
* 1 tsp mustard seeds
*10 fresh curry leaves
* 8-10 cloves garlic
* 2-3 tsps oil


 Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.

 Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.

 In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.

 Once cool, grind the fried ginger slices, softened tamarind, jaggery and  add salt to a fine paste.

transfer in to a dish and add the ground spice pwd.pickle ready,put tadka to this chutney

 Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds.

Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerate.

 you can add store bought or pre-ground red chilli pwd (used for preparing pickles) 1 1/2 -2 tbsps and 1 tsp methi pwd to the ground ginger mixture instead of frying the dry red chillis and methi seeds.
Coriander seeds and cumin are optional ingredients.

This recipe goes to the event by sara's corner
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