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Allam Pachchadi

Number of servings: 2

Allam chutney is sreved with vada, dosa, idli, undrallu etc. Tastes good with nay tiffin.  

List of ingredients:
6-inches ginger (washed and cut into pieces)  
1-2 tablespoons grated jaggery or brown sugar (accoridng to the desire)  
1 big lemon size tamarind (soaked in half a cup of water)  
1 tablespoon cooking oil  
6 dry chilies  
1 tablespoon black gram  
1/4 teaspoon fenugreek seeds  
1/2 teaspoon mustard seeds  
a pinch of turmeric  
salt to taste  

Cooking procedure
1. Heat oil in a pan and add black gram, fenugreek seeds and mustard seeds. 2. As mustard starts spluttering, put in red chillies broken into pieces. 3. Switch off the stove when golden brown and allow it to cool. 4. Grind to a fine paste with all the ingredients.
Any additional information:
1.Stays good for 2 days. 2. Storing in fridge adds to life.

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