Allam Pachadi Recipe / Allam Chutney Recipe

Take a quarter cup of tamarind and soak it in a cup of hot water for about ten minutes approximately.

When it cools down, just squeeze out the tamarind and take the pulp out of it and keep aside.

Take half a cup of ginger and wash thoroughly. Peel off the skin from the ginger and chop them into small pieces and drop them in a blender.

Now add the tamarind pulp into the blender and blitz them into a fine paste and keep aside.

Heat a saucepan and tip in three tablespoons of sesame oil and when the oil is heated, just tip in a teaspoon of mustard seeds and when it pops up, add a teaspoon of urad dal and chana dal each.

When it turns golden brown, add two or three roughly torn red chilies along with some curry leaves and when it splutters, tip in a pinch of asafoetida powder with a nice stir.

Then add the measured quantities of rd chili powder and turmeric powder and stir in for a second or two.

Finally, plop in the blended ginger tamarind paste and sprinkle the required salt and give a mix.

Lower the flame and let it get cooked for about ten minutes approximately. At last add the measured quantity