Allam Pachadi: the Perfect Side for Pesarattu
Ingredients
- 40 grams ginger, peeled and roughly chopped
- 40 grams jaggery
- Lemon-sized tamarind, soaked and pulp extracted
- 2 teaspoons urad dal + 1/2 teaspoon for tadka
- 1/2 teaspoon jeera
- 1/4 teaspoon methi seeds
- 1-2 red chillies + 1 for tadka
- 1/4 teaspoon mustard seeds
- 6-7 peppercorns
- 1/8 teaspoon sesame seeds (optional)
- Pinch of hing
- Curry leaves, few
- Salt
- Oil, as needed
Preparation
In a small pan, add oil and jeera, pepper, methi seeds, red chilli, and urad dal. Roast until fragrant and the color changes.
Add the roasted ingredients to a blender along with ginger, jaggery, tamarind pulp, salt, and 1 tablespoon of water. Blend until smooth and transfer to a bowl.
In the same pan, add some oil and make a tadka with mustard, hing, curry leaves, and red chillies. Spoon it on top of the chutney.
Allam Pachadi is ready to be served.