|Allam Pachadi for Pesarattu|
As I was mentioning from the next Edition there is going to be a change in the BM. So this edition is the last in the series of 7 day marathon. I hope new one will also get well received as well.For the first week, I will be blogging Recipes with Shelf Life, focusing on Chutneys, Spice powders that can be served along with Rice or for Dosas. These dishes typically stay good for a week when refrigerated.
Last month when I decided to make some breakfast thali, I was really clueless as to what to make. We have already prepared all the possible breakfast thalis. So when I was mentioning to Amma that we might have to make some thali featuring breakfast, I was asking if there is anything new other than the Pesarattu or make it along with something else, she took me seriously and soaked the moong dal for the Pesarattu.
Next morning when I was told that we will be making this combo, I was confused as to what other new dish has to be made. Since Pesarattu was the same old recipe, there is no new one to be shared. The same went for all the rest of the items. When I mentioned this to Amma, she suggested Oats Upma and another version of Allam Pachadis. So she quickly referred to her paper clippings that were saved up and scanned through them.
So the Breakfast Thali that was finally made for Indian Thali Mela had Oats Upma, Pesarattu, Allam Pachadi, Peanut Pachadi and Paneer Payasam.
Other Allam Pachadi Recipe
The Ginger chutney turned out to be a keeper, it this deliciously tangy, spicy and gingery. Though on principle I try to avoid ginger, even I liked it. It has all the right mix of taste like tangy, sweet and ginger in it. And added to boot, this has a good shelf life. When you are really in deep despair to have chutneys that stay good for a while and also have a variety for your breakfast or if like me, you need to make chutneys for just one or two members, then this is your savior.
The Allam Pachadi that I have already blogged about was shared by my friend in the first few posts. In fact I remember her saying "Valli you should make allam pachadi for pesarattu and not coconut chutney" I was remembering her when I was making it. Though our mundane life makes it hard to reach out to all our friends, things like these do remind them.
Allam Pachadi ~ Ginger Chutney
Preparation Time : 15 mins
Shelf Life : 5 or more days when refrigerated.
Ginger - 60 gms / 1/2 cup appr.
Tamarind - 125 gms / 1/2 cup appr
Dry Red Chilli - 25 gms / 15 nos
Jaggary - 60 gms / 1/4 cup
Salt to taste
Channa dal - 1/2
Sesame Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves few
Oil - 1/2 cup
How to make the ginger chutney
Wash and soak tamarind in water. Extract pulp. Keep it aside. Then add grated jaggary to the tamarind. It will get soften after a while. After 10 mins, mix well with hands for it to blend together.
Wash and peel the skin from the ginger. Chop into small pieces.
Heat a Kadai with 2 tsp oil, saute the ginger till it turns colour, remove and saute red chilis. Remove and allow to cool.
Then in a mixer, take ginger, red chilies, tamarind jaggary mix along with salt and blend to a smooth paste. No need to add water.
Transfer to a bowl. Heat the remaining oil and add the tempering ingredients and pour over the chutney.
Though traditionally allam pachadi is served with Pesarattu, this makes a good side dish for Dosa as well.
Water should not be added at all. The liquid in tamarind should be enough.
Moreover adding more oil, keeps this in good condition. We tried having this at room temperature for two days, it was good. Then store it in the fridge for few more days.
Works out best if you refrigerate soon after it cools down. And use/ spoon out only the amount you require.
Keep it out at room temperature until use. Just before serving, microwave for 30 secs and it's ready.