Collection of Traditional Indian Chutneys From My Kitchen / South Indian Pachadis

Chutneys / Pachadis

Coconut Chutney (Kobari Pachadi)

1 cup grated fresh coconut

3 tbsp roasted chick peas

3 green chillis

salt to taste

coriander leaves-small bunch

water as required

Seasoning- 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves and 2 whole dry red
chillis, pinch of asafoetida

1.Grind all the above ingredients with enough water to make a semi-solid consistency.

2.Heat 1 tsp oil in a pan.Add mustard seeds, whole red chilli, urad dal and curry leaves
and fry till brown.

3.Add to the coconut chutney and serve with idli / dosas/ vadas.

Variation: You can make the same chutney without chick peas.

Coconut Groundnut Chutney (Kobari Verugusenaga Pachadi)

½ cup grated fresh coconut

1 ½ cups roasted and peeled groundnuts

2 dry red chillis

2 green chillis

small ball of tamarind

salt to taste

oil for frying

water as required

Seasoning- 1 tsp mustard, 1 tsp urad dal, 1 tsp channa dal, pinch of asafetida, few curry
leaves,2 whole dry red chillis

1. Heat 1 tbsp oil in a pan. Add the dry red chillis, green chillis and peanuts and fry for a
minute.

2.Next add the grated coconut and fry for a minute.Cool.

3. Add tamarind and salt to the above mixture and grind to a semi solid consistency with
enough water.

4.Heat 1 tsp oil in a pan and add all the ingredients required for seasoning and fry till
brown and add to the chutney.

5.Serve with vadas/idlis/dosas or any snacks of your choice.

Coconut Garlic Chutney (Kobari Velluli Pachadi)

1 cup grated fresh coconut

8-10 garlic flakes

3 dry red chillis

salt to taste

1 tbsp tamarind paste

water as required

Seasoning- 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves and 2 whole dry red
chillis, pinch of asafoetida

1. Heat 1 tsp oil in a pan and fry the garlic and dry red chillis till brown. Cool.

1.Grind all the above ingredients with enough water to make a semi-solid consistency.

2.Heat 1 tsp oil in a pan.Add mustard seeds, whole red chilli, urad dal and curry leaves
and fry till brown.

3.Add to the coconut chutney and serve with idli / dosas/ vadas.

Coconut Chilli Chutney (Kobari Pachi Mirchi Pachadi)

1 cup grated fresh coconut

8-10 green chillis

¼ cup roasted chick peas

salt to taste

1 tbsp tamarind paste

small bunch coriander leaves

water as required

Seasoning- 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves and 2 whole dry red
chillis, pinch of asafoetida
1. Heat 1 tsp oil in a pan and fry the green chillis till u get a fine aroma and then add the
roasted chick peas and fry for 2 minutes. Cool.

1.Grind all the above ingredients with enough water to make a semi-solid consistency.

2.Heat 1 tsp oil in a pan. Add mustard seeds, whole red chilli, urad dal and curry leaves
and fry till brown.

3.Add to the coconut chilli chutney and serve with idli / dosas/ vadas.

Coconut Pudina Chutney (Kobari Pudina Pachadi)

1 cup grated fresh coconut

½ cup fresh coriander leavesHe

½ cup fresh mint leaves

2 tbsp roasted chick peas

3 green chillis

salt to taste

water as required

oil

Seasoning- 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves, 2 whole dry red
chillis,pinch of asafoetida

1.Heat 1 tbsp oil in a pan and add coriander leaves, mint leaves and green chillis and fry

on medium heat for 5 minutes till you get a fine aroma.

2. Next add the grated coconut and fry for 3 minutes. Cool.
3. Add roasted chick peas to the above mixture and grind to a semi solid consistency
adding

enough water.

4.Heat 1 tsp oil in a pan and add all the ingredients required for seasoning and fry till
brown

and add to the chutney.

5. Serve with vadas/idlis/dosas or any snack of your choice.

Coconut Tomato Chutney (Kobari Tomato Pachadi)

1 cup grated fresh coconut

2 medium red tomatoes finely chopped

5 whole dry red chillis

lemon sized tamarind

salt to taste

oil

Seasoning- 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves, 2 whole dry red chillis,
pinch of asafoetida

1.Heat 1 tbsp oil in a pan and add the dry red chillis and fry for a minute. Remove.

2.In the same oil add the tomatoes and fry on medium heat for 7 to 8 minutes or till
soft.Cool.

3.Add the the tomatoes, tamarind and red chillis to the coconut and grind to a semi solid
paste consistency.

4. Heat 1 tsp oil in a pan and add the ingredients for seasoning and fry till brown and add
to the chutney.
5.Serve with idlis/vadas/dosas or snack of your choice.

Coconut Curd Chutney (Kobari Perugu Pachadi )

1 cup grated coconut

1 cup yogurt (curd)

Salt

oil

Seasoning- 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves, 2 whole dry red chillis,
pinch of asafoetida

1. Add grated coconut to the yogurt and mix well by adding some salt and water .

2. Heat 1 tsp oil and add urad dal, cumin seeds, mustard seeds and chillies and

when the cumin seed split add asafoetida and remove from fire.

3.Add to the yogurt mixture prepared above.

3. Garnish with fresh coriander leaves.

4. Serve with white rice.

Tomato Chutney (Tomato Pachadi)

4 medium sized tomatoes (chopped)

10 green chillis

1 tsp cumin seeds

oil
salt

1 bunch fresh coriander leaves

Seasoning- 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves, 2 whole dry red chillis,
pinch of asafoetida

1.Heat 2 tbsp oil in a pan. Add cumin seeds,let them splutter then add chopped tomatoes
and slit green chillis and fry till soft.

2.Add chopped coriander leaves and fry for 5 minutes. Cool.

3. Grind the fried tomatoes with salt.(Don’t add water)

4.Heat 1 tsp of oil in a pan. Add the ingredients for seasoning and fry till brown.

5.Add to the tomato chutney.

6.Serve with idli/dosa/vada/upma.

Tomato Pachadi (Tomato Chutney)

3 large tomatoes

2 tbsp til dry roasted (gingilly seeds )

1 big bunch coriander leaves

1 tbsp cumin seeds

½ tsp mustard seeds

5 garlic cloves

pinch of turmeric

pinch of asafoetida

small lemon sized tamarind

3 green chillies

salt

oil for frying

1. Dry roast til and cumin seeds for 5 minutes. Cool. Make a fine powder.

2.Heat 2 tbsp oil in a pan. Add slit green chillis , garlic and turmeric and fry for 2
minutes.

3.Next add chopped tomatoes and coriander and fry till soft (till you a get a fine
aroma).Cool.

4.Grind the tomatoes ,til powder , tamarind and salt to a fine paste.

5.Heat 1 tsp oil in a pan and add mustard seeds , let them splutter.Add asafetida and curry
leaves

and fry for 15 seconds. Add the seasoning to the tomato chutney.

6.Serve with hot steaming rice and ghee.

Fresh Tomato Pachadi (Instant Pachadi)

2 kgs fresh tomatoes

lemon size tamarind

3 tbsp red chilli powder

1 ½ tsp methi powder

8-10 tbsp oil

1 tsp mustard seeds

10 -12 curry leaves

10 crushed garlic flake

pinch of asafetida

salt

1.Chop tomatoes into big cubes

2.Heat 8 tbsp oil a pan and add the chopped tomatoes.

3.Cook on medium heat till the water evaporates and a thick paste remains.Its very
important that you cook

the tomatoes till oil separates and there is no moisture. Cool.

4.Add tamarind ball to the paste and blend in a grinder till soft.

5.Add the red chilli powder and methi powder.

6.Heat 2 tbsp in a pan and add the mustard seeds and let them splutter.

7.Add the curry leaves and garlic and sauté for 10 seconds.Add pinch of asafetida and
turn off heat.

7.Add enough salt and the above seasoning to the cooked tomato paste when cool.Mix
well.There should

enough oil and salt in the pachadi for preservation.

8.Store in air tight container.Can be preserved for a month.

Coriander Chutney (Kotimira Pachadi )

2 big bunches of fresh coriander leaves (washed and chopped)

5 green chillis (slit lengthwise)

2 dry red chillis

1/4 tsp cumin seeds

2 tbsp tamarind paste

1 tbsp urad dal

1 tbsp channa dal

salt

oil

Seasoning- 1 tsp mustard seeds, few curry leaves,

1. Heat 1 tbsp oil in a pan. Add cumin seeds, let them splutter.

2. Add the dry red chills, urad dal and channa dal and fry for 3 mintues till brown.

2. Add chopped coriander leaves , green chillis and fry for 3 minutes. Cool.

3. Grind the fried coriander leaves with salt tamarind paste. Add water is required.

4. Heat 1 tsp of oil in a pan. Add the ingredients for seasoning and fry till brown.

5. Add to the coriander chutney.

6. Serve with idli/dosa/vada/upma and hot steaming rice and ghee

Raw Coriander Chutney (Pachi Kothimiri Pachadi)

2 big bunches of fresh coriander leaves (washed and chopped)

4-5 green chillis (slit lengthwise)

2 tbsp tamarind paste

salt

1 tsp sugar

Grind all the above ingredients and use the chillis according to your spice standard.This
chutney has a tangy taste and goes well with idlis/dosas and any tiffin of your choice.This
is an excellent dip for bajjis, stuffed mirchi bajjis and goes best with Andhra special
Pesarattu(moong dal dosas).
Groundnut Chutney (Verusenaga Pachadi)

1 Cup roasted and peeled groundnuts

2 green chillis

Salt

1-2 dry red chillies

1tbsp tamarind paste

Seasoning- 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves, 2 whole dry red chillis,
pinch of asafoetida

1 Heat 1 tsp oil in a pan and add the red and green chillis and fry for 1 minute.

2. Grind groundnuts, red chillis, green chillies , salt , tamarind by adding water to a
smooth consistency.

3. Heat 1 tsp oil and add cumin seeds and when they splutter add the rest of the seasoning
ingredients and fry till brown

4.Remove from heat and add to the groundnut chutney

5. Serve with idli/dosa/vada/upma or any snack of your choice.

Variation: You can add one chopped onion and 3 flakes of garlic and fry with the chillis
till brown.

Curry Leaves Chutney (Karveypakku Pachadi )

1 bunch of washed and dried curry leaves

2 medium sized onions

5 flakes garlic
1 green chilli

2 dry red chillies

small lemon sized tamarind

½ tsp mustard seeds

½ tsp urad dal

½ tsp channa dal

½ tsp sugar

Salt

oil

1.Heat 1 tbsp oil in a pan. Add the dried curry leaves and fry on low heat till

you get a nice aroma. Remove and keep aside.

2.Heat 1 tbsp oil in a pan.Add mustard seeds, let them splutter.Add garlic flakes and let
them turn brown.

3.Now add urad dal, channa dal ,green chilli and red chillis and fry till brown.

4.Add chopped onions and fry till light brown.

5.Transfer all the fried ingredients to a mixer and add tamarind, salt , sugar and curry
leaves

grind to a fine semi solid paste.

6. Serve with steaming hot rice and ghee.

You can serve with tiffins as well.

Garlic Chutney (Vellilu Pachadi)

15 garlic flakes

8 dry red chillies

¼ tsp cumin seeds

1 medium sized onion

1 large tomato

juice of one small lemon juice

salt

¼ tsp sugar

1. Heat 2 tbsp oil in a pan. Add cumin seeds.Let them splutter.

2.Add red chillis and fry for one minute.

3. Now add garlic flakes and fry well till brown.Add chopped onions and fry till light
brown.

4.Next add chopped tomato and fry till oil separates. Cool.

5. Grind all the above ingredients coarsely with sugar, salt and lemon juice.

6. Store in refrigerator.

7. Serve with idli/dosa/vada/rice.

Raw Mango Chutney (Mammidikayi Pachadi )

1 big raw green mango –finely chopped

5 green chillies

½ cup roasted groundnuts

pinch of turmeric

oil

1 tsp urad dal

½ tsp mustard seeds

½ tsp cumin seeds

curry leaves for seasoning

salt

1.Grind raw mango, green chillis, roasted groundnuts and salt to a coarse paste.

2.Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter.

3.Then add cumin seeds, urad dal, turmeric and curry leaves and fry till brown for 30
seconds.

4.Serve with hot steaming rice and ghee.

Sweet and Sour Mango Chutney (Pulupu Thepi Mammidi Pachadi )

1 cup grated raw mango

¾ cup grated jaggery

¾ cup grated dry coconut

1 tsp red chilli powder

½ tsp cumin seeds

Salt

Grind all the above ingredients to a coarse paste.

Store in air tight container.

Brinjal Curd Chutney (Vankaya Perugu Pachadi )

1 large sized pachadi vankaya (egg plant)

1 cup yogurt (perugu- curd)

pinch of turmeric

1 tsp urad dal

¼ tsp mustard seeds

¼ tsp cumin seeds

3 individual fenugreek seeds

2-3 dry red chillies

1 split green chilli

Pinch of asafoetida

coriander leaves

salt

oil

1.Apply oil to brinjal and grill till its soft and the skin turns black. Peel the skin and mash
the brinjal.

2.Beat the curd and add to the mashed egg plant with salt and turmeric.

3.Heat 1 tsp oil in a pan.Add mustard seeds and let it splutter.Add asafetida,

cumin seeds, urad dal, methi seeds ,dry red chillis and green chilli.

4.Fry till brown or for 30 seconds on medium heat.

5.Add the seasoning to the brinjal mixture and mix well. Add coriander leaves.

6.Serve with hot steaming rice/chapati.

You can also bake the brinjal instead of grilling.

Variation to the above pachadi is make a paste of the seasoning and coriander leaves
and then add to the mashed brinjal curd mixture.

Brinjal Chutney (Vankayi Pachadi )

1 large Brinjal

3 Green Chillis

2 dry red chillis

Salt to taste

small lemon size tamarind

½ cup coriander leaves

pinch of asafetida( hing )

Oil

½ tsp. Mustard seeds

1dry red Chillis

1.Clean the brinjal and cube it.Heat 1 tbsp oil in a pan ,add cumins seeds and let them
splutter

2.Add the brinjals and cook till soft.Cool.

3.Grind the brinjal with salt, tamarind, green and red chillis and coriander leaves to a
paste.

4. Heat 1 tsp oil in a pan and add mustard seeds and let them splutter.Add asafetida and
red chilli.

5.Add this to the brinjal paste and mix well.

6.Serve with hot rice/ chapatti.

Tangy Brinjal Chutney (Pulupu Vankayi Pachadi )

1 large brinjal, chopped into small pieces

2 dry red chillies

2 green chillis

1 tsp cumin seeds

1 ½ tbsp tamarind pulp

6-7 flakes garlic

10 curry leaves

½ tsp mustard seeds

oil

Salt

1.Heat 1 tbsp oil in a pan. Add cumin seeds,and let them splutter.Add garlic,red and green
chillis and fry for 30 seconds.

2.Now add the chopped brinjals.Cook till soft. Cool.Grind to a paste adding salt and
tamarind.

3.Heat 1 tsp oil in a pan. Add the mustard seeds and let them splutter.Add curry leaves.

4.Add the seasoning to the brinjal paste and serve hot with hot steaming rice./chapatti.

Seasame Brinjal Chutney (Nuvvlu Vankayi Pachadi )

2 large green brinjals

3-4 green chillies

4 flakes garlic

1 tbsp nuvvulu (seasame seeds)

1 tbsp dhaniyalu (coriander seeds)

1 tsp jeelakara (cumin seeds)

salt to taste

oil

¼ tsp mustard seeds

10 curry leaves

1.Heat 1 tbsp oil in a pan. Add jeelakara, dhaniyalu , nuvvulu ,garlic and green chillis and
fry for 30 seconds.Cool.

2.Grind to a paste.

3.Add chopped brinjal pieces to the same oil and cook till soft.Add these brinjals to the
above paste

and grind again to a paste.

4.Heat 1 tsp oil in a pan.Add mustard seeds and let them splutter.Now add curry leaves
and fry for 10 seconds.

5.Add this seasoning to the brinjal chutney and serve with hot rice.

Brinjal Tomato Chutney (Vankayi Tomato Pachadi )

3 big brinjals(cubed )

8 flakes garlic

5 green chillies

½ tsp cumin seeds

1 tomato (chopped)
pinch of turmeric

small lemon sized tamarind

2 dry red chllies

½ urad dal

½ channa dal

¼ tsp mustard seeds

10 curry leaves

3 flakes crushed garlic for seasoning

1.Heat 1 tbsp oil in a pan.Add garlic, cumin seeds, green chillis and turmeric and fry for
20 seconds.

2. Then add tomatoes and fry till soft

3.Add cubed brinjals and fry till soft.Cool. Grind to a coarse paste adding salt and
tamarind.

4.Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter.Now add urad dal,
channa dal,red chillis, curry leaves

and crushed garlic and fry for 20 seconds.Add this to the brinjal chutney.

5.Serve with hot steaming rice/chapatti.

Brinjal Coconut Chutney (Vankayi Kobari Pachadi )

2 large Indian eggplants (Brinjal )

¼ cup grated coconut

1 tomato

1 onion

3 garlic flakes
pinch of turmeric

2 dry red chillis

1 tbsp urad dhal

1 tbsp tamarind paste

5-6 curry leaves

¼ tsp mustard seeds

1.Apply oil to brinjals and grill till its soft and the skin turns black. Peel the skin and
mash the brinjal.Keep aside

2.Heat 1 tbsp oil in a pan.Add garlic flakes, turmeric, urad dal, dry red chillis. Fry for 15
seconds.

3.Add the grated coconut and fry for 5 more minutes on medium heat. Cool. Keep aside

4.Heat 1 tbsp oil in another pan.Add chopped onions and fry till light pink in color.

5.Next add chopped tomatoes and fry till soft. Cool.

4.Grind coconut mixture to a fine paste, add the onion mixture next with salt and
tamarind and grind.

5.Finally add the brinjal and make a coarse paste.Garnish with chopped coriander leaves.

6.Heat 1 tsp oil in a pan and add mustard seeds and curry leaves and let them splutter and
add to the chutney.

6.Serve with hot steaming rice/chapati.

Onion Chutney (Ulli Karam Pachadi )

2 large onions

10-12 dry red chillis

1 tsp cumin seeds

5-6 garlic flakes

3 tbsp oil

5 curry leaves

½ tsp mustard seeds

salt to taste

1.Heat 3 tbsp oil in a pan. Add cumin seeds, garlic flakes and red chillis and fry till
rawness disappears.

2.Add sliced onions and fry on medium heat till rawness disappears.Dont brown the
onions too much.

3.The color of the onions has to be translucent (light pink).Cool.

4.Grind to a fine paste .

5.Heat 1 tsp oil in a pan and add mustard seeds and let them splutter and then add curry
leaves.

6.Add the seasoning to the paste with salt and serve hot with idli/dosas.

Tomato Curd Chutney (Tomato Perugu Pachadi )

4 medium tomatoes chopped finely

2 green chilies

2 cups curd

¼ tsp turmeric

1 tsp masala chilli powder

½ tsp mustard

½ cumin seeds

5-6 Curry leaves

Oil

Salt

1.Heat 2 tbsp oil in a pan. Add mustard seeds and let them splutter.Add cumin seeds,

green chillis, curry leaves, asafetida, masala chilli powder and turmeric and fry for 15
seconds.

2.Add chopped tomatoes and fry well till soft. Cool.

3.Remove from fire. Add beaten curds and salt and garnish with coriander leaves.

4.Serve hot or cold.Can be eaten with rice/ chapatti.

If masala chilli powder is not available you can add red chilli powder

Onion Chutney (Ulli Karam Pachadi )

2 large onions

10-12 dry red chillis

1 tsp cumin seeds

5-6 garlic flakes

3 tbsp oil

5 curry leaves

½ tsp mustard seeds

salt to taste

1.Heat 3 tbsp oil in a pan. Add cumin seeds, garlic flakes and red chillis and fry till
rawness disappears.

2.Add sliced onions and fry on medium heat till rawness disappears.Dont brown the
onions too much.

3.The color of the onions has to be translucent (light pink).Cool.

4.Grind to a fine paste .

5.Heat 1 tsp oil in a pan and add mustard seeds and let them splutter and then add curry
leaves.

6.Add the seasoning to the paste with salt and serve hot with idli/dosas.

Onion Chutney (Ullipayi Pachadi)

2 large onions

1 tsp coriander seeds

½ tsp cumin

5-6 black pepper corns

1-2 dry red chilli

½ tsp urad dal

1 tbsp tamarind paste

5-6 curry leaves

oil

salt
1.Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.

2.Add red chilli, pepper, coriander seeds, urad dal and curry leaves and fry for 20
seconds.

3.Add sliced onions and fry till light pink in color or till rawness disappears(half cooked)

4.Dont fry the onions too much.

5.Grind all the ingredients in Step 1 & 2 first.Next add onions, salt and tamarind paste
and grind to a paste.

6.Serve with idli/dosa/vada.

Besan Chutney (Senaga Pachadi )

1 cup senaga pindi (besan)

½ tsp mustard seeds

4 dry red chillis (each cut into 3 pieces)

1 green chilli (slit)

6 garlic flakes (crushed)

10 curry leaves

1 tsp cumin seeds

2 tbsp tamarind paste

11/2 cups water

1.Heat 2 tbsp oil in a pan. Add mustard seeds and let them splutter.
2.Add cumin seeds, garlic, cut red chillis, green chilli, curry leaves and fry for 20
seconds.

3.Now add senaga pindi and fry on medium flame stirring continuously for 20 minutes.

4.The rawness of the senaga pindi should disappear and it should not burn.

5.You must fry for atleast 20 minutes stirring continuosly.Add salt and cool.

6.Now add tamarind paste to the water and mix.Add the fried senaga pindi

to the tamarind water and mix well with hand and crushing the seasoning ingredients.

7.You can remove the residue of the seasoning and serve the senaga pachadi.

8.Very tasty with idli/dosa and vada.

Bombay Besan Chutney (Bombay Senaga Pachadi )

3 tbsp senaga pindi (mix in 1 cup water)

2 medium sized onions (chopped)

3 tomatoes (chopped)

4 green Chillies (slit length wise)

1 “chopped ginger

3 crushed garlic flakes

¼ tsp turmeric

½ tsp mustard seeds

2 tbsp chopped coriander leaves

5-6 green chillis

salt to taste

oil
10 curry leaves 10

1 tsp lemon juice

1.Heat 2 tbsp oil in a pan. Add mustard seeds and let them splutter. Add ginger, garlic,
green chillis

curry leaves and turmeric. Fry for 15 seconds.

2.Add chopped onions and fry till light pink. Next add the chopped tomatoes and fry for 5
minutes

on medium heat.

3.Add 2 cups of water and cook with lid for 10 minutes. It will be like a gravy curry.

4.Add the senaga pindi (mixed in 1 cup of water) slowly stirring continuosly without
forming any lumps.

Add more water if required.Add salt.

5.Let it cook for 15 minutes.Remove from fire and add lemon juice and garnish with
chopped

coriander leaves.

Serve with idli., dosa and vadas.

Onion Besan Chutney (Ulli Senaga Pachadi )

3 medium onions (sliced finely)

2 tbsp senaga pindi (mixed in 1 cup of water)

½ tsp mustard

¼ tsp turmeric

3 green chillis (slit length wise)

1 tsp urad dal

1 tsp channa dal

1 “ chopped ginger

10 curry leaves

2 cups water

salt

oil

1.Heat 2 tbsp oil in a pan. Add mustard seeds and let them splutter. Add urad dal, channa
dal

ginger, green chillis ,curry leaves and turmeric. Fry for 15 seconds.

2.Add sliced onions and fry till light pink.

3.Add 2 cups of water and cook with lid for 10 minutes. It will be like a gravy curry.

4.Add the senaga pindi (mixed in 1 cup of water) slowly stirring continuosly without
forming any lumps.

Add more water if required.Add salt.

5.Let it cook for 10 minutes.Remove from fire.

6.Garnish with chopped coriander leaves.

Serve with idli., dosa and vadas and puris as well.

Yerra Allam Pachadi (Red Ginger Chutney )

1 cup grated ginger

5- 6 dry red chillis

1/tsp cumin seeds

1/2 tbsp coriander seeds

5-6 curry leaves, big lemon sized tamarind

1/2 cup grated jaggery

1 tbsp urad dal

1/2 tbsp channa dal

1/4 tsp methi seeds

1/2 tsp mustard seeds

oil

1. Heat 1 tbsp oil in a pan. Add the cumin seeds, coriander seeds, red chillis,methis seeds
and dals and fry till they turn brown. Cool. Grind to a powder.

2. Heat 1 tsp oil in the same pan. Add grated ginger and fry for 3 minutes. Cool.

3.Add to the blender which has the dal powder. Grind the ginger,tamarind,jaggery with
the dal powder adding little water till u get a paste consistency.

4. Now heat 1 tsp in a pan. Add curry leaves and mustard seeds and let them splutter. Add
this seasoning to the allam pachadi.

Dont add turmeric(if you want the red color).Serve with dosas/idlis/vadas.

Raw Ginger Chutney (Pachi Allam Pachadi)

1 cup grated ginger

5 green chillis slit length wise

small lemon sized tamarind

1 tbsp sugar or 2 tbsp grated jaggery

5 curry leaves

salt

1 tbsp chopped coriander leaves

oil

Heat 1 tsp oil in a pan. Add the curry leaves, ginger and green chillis and fry on medium
heat till rawness disappears(3-4 minutes).Cool. Blend all the ingredients with salt. Dont
add turmeric or red chilli powder for the green allam pachadi Serve with idli/dosa/vada
and best with pesarattu.

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