Allam Pachhadi

Ingredients:

·Tamarind – Big Gooseberry Sized
·Ginger – 10gms
·Red Chillies – 11
·Fenugreek Seeds – 1/2tsp
·Mustard Seeds – 1tsp
·Black Gram – 2tsps
·Jaggery – 40gms
·Salt to Taste
·Turmeric Powder – 1/4tsp
·Asafoetida – 1/8tsp
·Curry Leaves – Handful
·Oil – 12tsps

Method:

Heat a pan and add oil to it. When oil is hot add fenugreek seeds and black gram. Fry till the seeds start changing color. Take a bowl and place a wire mesh above the bowl. When the seeds start changing color add mustard seeds and allow them to crackle. Now add asafoetida and red chilli pieces. Fry all the seasonings well. Take care of the Red chilli, it soon gets brunt if we are not alert. Finally add the curry leaves and fry till dry. Transfer this seasoning to the bowl over which the wire mesh is placed. All the oil will be collected in the bowl. Grind the seasonings in a mixer grinder along with ginger pieces, turmeric powder, salt, jaggery and tamarind along with the water. Grind to a paste adding water if required. Finally add the oil and mix well. Transfer the pachhadi to a serving bowl.