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

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Take tamarind in a microwave safe bowl and add some water. Soak for few minutes and microwave on high power for 30 seconds. Keep the cooked tamarind aside for cooling. Wash and clean the ginger and dry it completely. Chop the ginger to small pieces and keep it aside. Break the red chillies into small pieces.

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.

Points to Notice:

Keep all the ingredients dry as far as possible for the pachhadi to last long. Avoid using black gram and curry leaves for long shelf life. However this pachhadi keeps well in refrigerator without getting spoiled.

Curry leaves have been added to get the dark brown color. It is purely optional to add curry leaves in the chutney preparation.

This chutney goes well with Idli, Dosa, Pesarattu etc…

Enjoy !!!!!!!!!!!!!!