Tags
Allam Chutney, Allam pachadi, chutney recipe for idli dosa, easy chutney recipes, Ginger Chutney, how to make allam chutney, Pesarattu, side dish for pesarattu
Ginger chutney is one of the best chutney combination for Pesarattu dosa, it goes great with normal idli/dosa, Millets Idli. as well. Few years back my friends mom taught me this recipe. She can only talk in telugu and though I can understand and speak telugu, it was a big challenge for me to get those ingredients she was mentioning. Finally I took her to the kitchen and made her show me what she was mentioning 😉 Pesarattu was again a recipe which I came to know from her.
If you would like to read some health benefits of ginger, here is a link which I had posted long back.
Here is the recipe…
Ingredients:
Ginger : 1 1/2 inch piece (can be reduced to 1 inch piece)
Garlic clove :2
Dry red chili : 2
Channa dal : 1 1/2 tablespoon
Urad dal : 1 tablespoon
Tamarind : small piece
Jaggery : 1 teaspoon
Oil : 3/4 teaspoon
To temper:
Mustard Seeds : 1/4 teaspoon
Urad dal : 1/4 teaspoon
Curry Leaves : Few
Water, salt : as needed
Method:
- Peel skin of ginger and chop of small pieces.
- Heat 1/4 teaspoon oil. When hot, add garlic cloves, red chili and saute till garlic changes slight brown. Set aside.
- In the same pan, add ginger and saute for 2 to 3 mins. Set aside.
- Heat 1/4 teaspoon more oil in the same pan, add channa dal, urad dal and saute till golden brown. Set aside.
- Let all the above cool. Now to this add tamarind piece, jaggery and grind it to a fine paste.
- Add required salt and water to grind.
- Take in a bowl and keep aside.
- Heat 1/4 teaspoon oil in a pan, when hot add mustard seeds, urad dal when it crackles add curry leaves. When they splutter, add it to the ground chutney.
- Ginger chutney is ready.
Serve with Pesarattu/Idli/Dosa/Millets Idli.
Some of the breakfast for which you can have this chutney as accompaniment recipes here
Semolina Upma/Broken Wheat Rava Upma
Malar's Kitchen 
Grt for digestion.. Dosai and ginger chutney what a grt combo
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Yes Vidya, this helps a lot in digestion, yep pesarattu dosa and ginger chutney is the best combo 🙂
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This sounds fab Malar! The chutney looks so pretty n smooth.
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Thanks Sonal!!! ❤
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Pesarattu-Allam Pachadi is such a classic Andhra combination, Malar. Many of us just live for it!
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Yes Aruna, include me in that list to live for it 🙂
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Nice.. great clicks pa
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Thanks Sri 🙂
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Wow… lovely…. wanted to try ginger chutney since many days- thanx for the recipe…. does it taste bitter or adding jaggery might balance the taste right .?
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Yes Chitra it has slight bitter taste and if you feel it more add a bit more of jaggery that will totally help 🙂 Let me know if you like it…
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Remember tasting it during my college days and it’s on my to do list since many days- definitely will let you know… Thank you dear… 🙂
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My pleasure Chitra 🙂
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Will try this soon Malar..looks really nice with dosa..
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Thanks Subha, hope you had a wonderful time 🙂 Good to see you back 🙂
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I can literally taste the strong flavor in this chutney. Yummm!
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Thanks Sadia 🙂
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Ginger chutney look delicious love to try it for myself.
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Thanks Swathi!! Do try it 🙂
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Looks tempting! I like to change chutney to make our regular dosas exciting! Not done this for some time. Thanks, Malar, for reminding!
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My pleasure 🙂
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Ginger helps in the secretion of digestive juices and jaggery adds not only the sweet taste but also digests the food as it has the quality of digesting anything that it comes into contact with in the stomach(better to use only organic jaggery). So on the whole Allam Pacchadi(or Ginger Chutney) is a wonderful recipe, that goes well with South Indian tiffins, along with or better than that of coconut chutney. And moreover ginger is the only pungent spice, unlike garlic, which has nor bar on it’s use in making prasadams etc. as it is considered to be Sattvik !
Coming to the batter, green gram batter is lighter on the body than dosa-batter as the latter makes one little drowsy after consuming items based on it because of it’s heavy, somnolent nature.
Anyways thanks for your nice presentation of this important and indispensable recipe.
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Thank for such a valuable information sir!!
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Thank you too Malar-avargal for your prompt reply!
Just one more point – whether it is Dosa, Pesarattu, Idli, it is always better to avoid eating them before leaving on important business which require sharp brains – like say interviews, presentations, meetings, debates, discussions etc., as these foods tend to blunt our intellect and make us drowsy and dull which can be potentially dangerous, unless of course you are a politician who has the luxury of slumbering amidst Parliamentary/assembly proceedings with impunity and additionally free publicity from TV coverage !!
Better to go for lighter stuff made with wheat like upma(with “bansi rava” or “Godhumai rava” in local parlance, as again this “bombay rava” is said to leave acid in stomach, as gathered from a scientist’s lecture in NGRI, Hyderabad heard many years ago), chapathi, puri (with minimal oil) washed down with a glass of butter milk or even better a glass of milk or tender coconut water(el-neer) instead of solid tiffins!
But on every other occasion these fermented batter-based tiffins under question can be had without any reservations.
Thanking you…
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Thanks again for the useful information 🙂
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