Allam Pachadi Recipe

Ingredients:

1 1/2″ to 2″ ginger remove skin
1 tbsp - minapa pappu
1 1/2 tbsps- senaga pappu
1 green chilli
2 dry red chillis (adjust to suit your spice level)
2 garlic cloves (optional)
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water (adjust)
salt to taste
2-3 tsps oil

For poppu:

1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

1 Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates. Add the red chillis, green chilli and garlic and saute for a minute. Remove and keep aside.

2 In the same pan, add the remaining oil, add ginger and saute till it turns red . Remove from heat and cool.

3 Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt, to a slightly coarse paste by adding about one-fourth cup of water.

4 Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds. Add this poppu to this pachadi.