Allam Pachadi

Method

1. 1

   First, heat up the oil until just smoking and then turn the flame off and let it cool almost completely.

   Sunflower Oil

2. 2

   Place the tamarind in a bowl and pour the boiling water over it. Let the tamarind soak until the water cools down. Once the water has cooled down, squeeze the tamarind into the water to make a thick pulp. Make sure to remove the seeds and throw the tamarind skins away.

   TamarindWater

3. 3

   To a blender, add the ginger, garlic, red chilli powder, salt and jaggery. Blend to roughly combine.

   JaggeryRed Chilli PowderSaltFennel SeedsGingerGarlic

4. 4

   Then add the tamarind pulp, fenugreek seeds, and turmeric powder. Blend until smooth, slowly adding in the heated and cooled oil to help blend. Once all the oil has been added, the resulting paste should be smooth and shiny. Remove this paste from the blender and place into a bowl.

   Turmeric Powder

5. 5

   To make the tempering, add some oil to a pan. Once hot, add the garlic and saute it until it starts to turn lightly golden. Then add the channa dal and let it fry until it starts to turn golden. Then add the curry leaves and dry red chillis. Once the curry leaves have splattered add the mustards seeds and turn the flame off. Add the entire tempering to the ginger pachadi and mix to combine well. This can be served with any breakfast item, i.e: idli, dosa, pessaratu etc

   Mustard SeedsChana DalDry Red ChilliSunflower OilGarlicCurry leaves