Allam chutney for pesarattu - Appetizing ginger chutney recipe perfect to go with pesarattu. Learn how to make allam chutney with step by step pictures.
Ginger is not a favorite for many, including me until I started to cook. I hated ginger so much until then. I see many people hate ginger, but somehow my taste for ginger changed. Now I love it in everything, be it in upma, lemon rice, tea, etc. So at times I crave for inji thogayal too.
When I posted pesarattu, I thought I won't like allam pachadi as it is made with more ginger. So posted a ginger flavored coconut chutney to go with it. But I thought I should give it a try this morning when I made pesarattu for breakfast.
With out any doubt, this is the best side dish for pesarattu. Taste wise as well as it helps with the digestion and prevent heart burn. I felt I missed making it for so long.
It is pretty simple, similar to the inji thogayal me and my mami makes, except for jaggery and tadka. Do give it a try without being hesitant, if you are having a presumption like me.
Goes well with
Allam chutney also popularly known as allam pachadi, goes well with pesarattu without saying. But I recently had it with steamed rice, ghee/ sesame oil. It was really good. Since I was mixing with rice, I added an extra pinch of salt to balance.
Serving suggestions: Allam chutney is perfect match for pesarattu. But it goes well with idli, dosa and upma too.
Storage instruction: It is best when served fresh. But you can refrigerate upto 3 days and consume.
Roast chilli, black gram, tamarind and ginger in oil. Grind to a paste with salt and jaggery. Temper with mustard and curry leaves.
Allam chutney recipe
- 1 & ½ tbsp Ginger chopped
- 6 Red chilli
- 1 tablespoon Urad dal
- 1 teaspoon Tamarind
- 1 teaspoon Jaggery
- 1 teaspoon Oil
- 1 teaspoon Oil
- ¼ teaspoon Mustard
- Curry leaves – a sprig
- In a pan/ kadai, add 1 tablespoon urad dal, 6 red chilli and roast in medium flame until slightly golden.
- Now add ginger, tamarind and roast well for 2 minutes or until dal turns deep golden.
- Remove in a plate for cooling. Transfer the ingredients to a mixer along with salt and jaggery.
- Add ¼ cup water and grind smoothly or it can also be slightly coarse.
- Heat a pan/ kadai, with a teaspoon of oil. Splutter ¼ teaspoon mustard, add curry leaves.
- Transfer to chutney bowl and mix well. Allam chutney ready.
- It is important to balance spice and tamarind along with salt for perfect tasting chutney.
- The chutney won’t be sweet because of jaggery, so no worries, just add.
1. In a pan/ kadai, add 1 tablespoon urad dal, 6 red chilli and roast in medium flame until slightly golden.
2. Now add ginger, tamarind and roast well for 2 minutes or until dal turns deep golden. Adding tamarind now is just to soften it.
3. Remove in a plate for cooling. Transfer the ingredients to a mixer along with salt and jaggery. Add ¼ cup water and grind smoothly or it can also be slightly coarse.
4. Heat a pan/ kadai, with a teaspoon of oil. Splutter ¼ teaspoon mustard, add curry leaves. Transfer to chutney bowl and mix well. Allam chutney ready.
Serve best with pesarattu or even with idli dosa.