Allam Pachadi

Method

1. 1

   Prepare ginger: Peel 150g fresh ginger. Cut into small pieces. To reduce sharpness soak in cold water 10 minutes.

2. 2

   Dry roast spices: Dry roast 1 tbsp chana dal, 1 tbsp urad dal and 2-3 dried red chillies in a pan 4 minutes until golden. Cool.

3. 3

   Fry ginger: Heat 3 tbsp oil. Fry ginger pieces on medium heat 8-10 minutes until golden. The sharpness mellows and sweetens.

4. 4

   Add garlic and tamarind: Add 5 garlic cloves and a marble-sized tamarind to the fried ginger. Fry 2 more minutes. Add 1 tsp jaggery. Cool completely.

5. 5

   Blend: Add fried ginger mixture and roasted dals to a blender. Add salt. Blend with minimal water to a smooth thick paste.

6. 6

   Taste: Allam pachadi should be spicy, sweet and deeply gingery. This is a signature Andhra condiment.

7. 7

   Make tempering: Heat 1 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 dried red chilli and curry leaves.

8. 8

   Pour tempering: Pour sizzling tempering over the pachadi.

9. 9

   Adjust: Taste and add more salt or jaggery to balance.

10. 10

    Serve: Allam pachadi is the classic companion to pesarattu. Serve with dosa, idli or steamed rice.