Ginger Onion Chutney (Allam Pachadi)
No south Indian Dinner / breakfast is complete without proper side dish. That too for Idly / Dosa / Pesarattu, definitely Chutney is a good combination. This recipe is from my library borrowed Andra's cook book where they call it as "Allam Pachadi". Hearing the name itself, I find its pretty interesting and tasty chutney. Yes this is Ginger flavoured onion chutney. I modified the original recipe to my taste and add tomatoes to get more tangy taste.The original recipe uses Jaggery and I skip it because I want it to be bit spicy & tangy. Try this recipe and am sure you will love it (Especially for the Ginger flavour). Lets go to the recipe.
Ginger - 1 1/2 inch piece
Onion - 2 Medium
Tomato- 1 small
Garlic Cloves - 4
Red Chilli - 1 or 2 (Depends on taste)
Tamarind paste - 1 tbsp
Corriander seeds - 1/2 tbsp
Grated coconut - 1 tbsp
Channa dhal - 1/2 tbsp
Urad dhal - 1 tbsp
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Curry leaves - 1 spring
Oil - 2 tbsp
Salt to taste
Cut the tomatoes and onion into cube sized. Remove the stalks of red chillis and break them into small pieces.
In a pan, add oil, followed by adding channa dhal and urad dhal. Saute till the dhal become golden brown. Now add red chillis & corriander seeds. Fry them till it become brown.
Add the chopped ginger & garlic. Fry it for 2mins. Now add the cubed onions & tamarind paste and saute till it turn translucent. Add tomatoes and cook till it become mushy & soft. Finally add the grated coconut & 1/2 tsp of Hing. Switch off the flame. Allow it to cool.
Now make a fine paste of all these in a mixie with 2 tbsp of water. Usually tomatoes will have some moisture and so there is no need to add extra water. (Just sprinkle 2 tbsp water if necessary). Transfer it to serving bowl.
Temper it with Mustard & curry leaves. Serve it with Dosa / Idly /Pesarattu.