- submitted by Dahlia on 06-11-2009
(Allam Chutney, Inghi Thuvayal, Inghi Chammandhi)
Ginger - 2" piece
Channa dal (Bengal gram) - 2 tblsp
Urad dal (Black Gram) - 2 tblsp
Coriander seeds - 2 tsp
Cumin seeds (jeera) - 3/4 tsp
Tamarind - big lemon size
Green chillies - 4-5
Dry red chillies - 3-5
Jaggery/Sugar - 1 tblsp
Oil - 3 tblsp
Salt - to taste
1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies and green chillies for 3-4 minutes until the dals turn golden brown.
2. Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the flame is in medium to prevent the ingredients from getting burnt.)
3. After the mixture cools, grind it in a mixie with required water, salt and jaggery.
4. Serve with pesarattu
Click to see another variation of Ginger Chutney.