alla pachadi(ginger) chutney
|Published||Apr 21, 2009||Cooking Time||3 Minutes|
|Recipe Type||Dipping/Pickles||Preparation Time||5 Minutes|
|Ingredient||Ginger||Standing Time||3 Minutes|
Description: This spicy chutney is a famous Andhra side dish. You can make it and store it for over 3 months. Make sure your ingredients are fresh.Chutney taken as a variety with Pesarattu, Idli, Dosa etc.
Recipe of alla pachadi(ginger) chutney
|Red Chilli Es||3||Numbers|
|Red Chilli Powder||2||Tablespoons|
- peel the skin of the ginger and chop the finely and put it in the mixer and grind it and add sugar to it and chilli powder and salt and tamarind juice to it. to take a tamarind juice take some luke warm water and soak tamarind in the water till the water changes the colour of it and try to squeeze the extract from tamarind from it. this mixture u add when u are grinding the mixture and grind it to a fine paste and check the seasoning after that. now for tempering: add oil to the saute pan and heat it through and add mustard seeds , urad dal ,red chillies, curry leaves , turmeric, hing to it and pour the tempering mixture to the chutney.
- serving ideas: this chutney can be served with vada,idli, dosa
Posted Apr 21, 2009