Allam pachadi(ginger chutney) Andhra style

I have prepared this  ginger chutney with Pesarattu(green gram dosa)  a type of dosa which is very popular in Andhra pradesh .This ginger chutney has a perfect blend of flavours like sweet ,sour and hot ! typical Andhra style chutney goes well with south indian dosas,idlis or even with hot steaming rice.

Ginger-4 (1" pieces)

Tamarind-1 lemon sized ball

Jaggery -1/4cup

Kashmiri red chillies-7-8

Coriander seed- 3tsp

Fenugreek seed-1/2tsp

Urad dal-1tsp

Bengal gram dal-1/2tsp

Garlic-5cloves

Mustard seeds-1tsp

Curry leaves-2spring

Oil-2 tbsp

Method:

• Soak tamarind in 1/4 cup of hot water for15- 20 mins.
• Wash ginger and peel them and wipe it with a clean cloth.Let it dry completely.Then make into tiny pieces and fry with a tsp of oil for a minute on low flame.
• Remove fried ginger and add 1tbsp of oil in a  same pan.In that add urad dal,bengal gram dal,Coriander seeds,red chillies,cloves and fenugreek one by one.Saute till bengal gram turns to light brown.
• Now grind all the ingredients along with jaggery and salt to smooth paste.
• Take a small pan and add remaining oil for tempering .Heat oil ,in that add mustard and let it splutter,then add curry leaves and switch off the gas.Pour this over the ground paste,mix it well and its ready ...

Note: This chutney can be stored in a  sterilized jar for 1-2 weeks without refrigeration.