Chutneys and Pickles
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Adarak ki Chutney(Allam Pachadi)/ginger pickle

Ingredients for Adarak ki Chutney(Allam Pachadi) 

Ingredients:

  • 2 inches Ginger
  • 1 small lemon size tamarind ball
  • 2 table spoons jaggery
  • 1 tea spoon each rai and jeera
  • 2 tea spoons urad dal
  • 2 table spoons chana dal
  • 2 table spoons dhaniya (whole)
  • 5 to 6 Red chillies
  • 1 tea spoon salt (as per taste)
  • 2 table spoons of oil
  • few curry leaves

Adarak ki Chutney(Allam Pachadi)/ginger pickle   

Method:

Clean, wash and dry ginger for 20 to 30 mins.  (There should not be any dampness) Chop to pieces.  Soak Tamarind in warm water.

Heat 1 table spoon of oil in a pan.  Add jeera.  When jeera starts spluttering add chana dal and urad dal .  Fry until the dals changes to golden color.  Add dhaniya and red chillies fry for few sec. and switch off the flame.  Let the ingredients cool.

Now grind all the ingredients along with  chopped ginger pieces, jaggery, tamarind and salt to paste. (Add water only if necessary)

Heat 1 table spoon of oil in a pan, add rai and curry leaves.  When rai starts spluttering switch off the flame and add the thadka to the chutney.

Adarak ki Chutney(Allam Pachadi)/ginger pickle with pesarattu      

Ginger chutney/Adarak ki Chutney(Allam Pachadi)  is ready.............Serve with Idli,  Dosa, upma or Pesarattu which is the best combination......(click for recipes)

Adarak ki Chutney(Allam Pachadi)/ginger pickle   

 

By Mrs Uma ramana

 

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