Thursday, April 22, 2010



  • Ginger-2inch size piece

  • Tamarind-lemon size

  • Jaggery/Bellam grated-
  • Red chilli-12
  • Curry Leaves-1/2cup

  • UradDaal-2tspn

  • ChanaDaal-2tspn

  • Mustard seeds-1tspn

  • Turmeric-1/4tspn

  • Salt to taste

  • Oil -8tspn

  • Hing-1/8tspn


    -Take dry ginger and remove its skin and cut into small pieces.
    -Soak tamarind in little water(4tbspn water)for 15min or microwave for 30sec.
    -Take a pan,add oil in it.Once oil is warm add uraddaal,chana daal.
    -Once they start changing color add mustard seeds,red chilli and curry leaves.
    -Fry them well.Now add hing and switch off the flame.
    -Remove these ingredients from oil and once they are cool add them to grinder/blender.
    -To this add grated jaggery,salt to taste,turmeric,tamarind,ginger pieces and grind them to paste.(If needed - then add very little water.)
    -Once it is done add the oil in which you fried the ingredients to this paste and grind once.So that oil mixes with the paste very well.
    -Now you can take it into a bowl.

    This yummy allam pachadi  also called chinatapandu pachadi  goes well with idly or dosa or pesarattu.It also tastes good when served with warm rice and ghee.

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