Sunday, 15 January 2012

Ginger Chutney

Ginger Chutney ingredients:

1.  Ginger – 2 inch piece
2.  Onion – 1 chopped
3.  Tomato – 1 chopped
4.  Urad dal – 2 tbsp
5.  Red chillies – 6 to 8
6.  Coriander seeds – 2 tsp
7.  Mustard seeds – 1 tsp
8.  Cumin seeds – 1 tsp
9.  Fenugreek – ¼ tsp
10. Curry leaves – 10
11. Tamarind paste – 2 tsp
12. Oil – 1 tbsp
13. Salt – to taste

Allam pachadi or inji thogayal Preparation:

Take a pan and heat with ½ tbsp of oil. 

Add urad dal, red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.

Sauté till they turn into golden yellow colour. 

Remove from the pan and keep it aside.

In the same pan add the remaining oil and heat.

Add chopped ginger, onions, tomatoes and curry leaves.

Sauté till the tomatoes become juicy.

Remove form the pan and keep it aside.

Allow it to cool for some time. 

Then add the sautéed ingredients except ginger, onion, tomato and curry leaves in a mixer grinder.

Make a fine powder without adding any water.

Then add allam or inji, onion, and tomato, curry leaves and tamarind paste to this.

Again grind it to a fine paste or your desired consistency.

Add little amount of water if required. 

Transfer into serving bowl.

Add salt and mix well.

Serve with plain white rice and ghee.