Allam Pachchadi
|
Allam chutney is sreved with vada, dosa,
idli, undrallu etc. Tastes good with nay
tiffin. |
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 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. |
|
 Invite Sumana as a friend
|
