Ginger Chutney/Allam Pacchadi

Ingredients:

Ginger – 75gms

Garlic – 3-4 cloves

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Coriander seeds – 1 tbsp

Methi/Fenugreek seeds – ¼ tsp

Jeera/Cumin seeds – 1 tsp

Dried red chilli – 30gms

Tamarind – 50gms

Jaggery – 50 gms

Water -1/2 cup

Salt-1/4tsp or as per dietician’s advice

Refined oil –4 tsp

For tempering (optional) – few mustard seeds, urad dal, curry leaves and dried chillies

In a pan, add 3 tsp oil and saute chopped ginger and garlic cloves for 2-3 minutes and set it aside.
In the same pan, roast the chana dal, urad dal, jeera, methi seeds, coriander seeds and dried red chillies till they turn aromatic.
Cool the spices completely and transfer them to a mixie jar. Grind them coarsely.
Add the sautéed ginger and garlic and again coarsely grind it.
Now, add the soaked tamarind and jaggery and grind again. Add recommended salt and water to the mixture and grind it to suit your consistency.
Temper the chutney and serve with Idlis/Dosas.