Andhra Style Alam Pachadi Recipe – Adrak Chutney
Description:
Andhra Style Alam Pachadi, also known as Adrak Chutney, is a vibrant and flavorful chutney from the heart of South India. Traditionally served with Idli and Dosa, this chutney is a perfect combination of roasted lentils, onions, ginger, and a blend of aromatic spices. The addition of coconut, jaggery, and tamarind juice gives it a unique balance of sweetness, tang, and depth. This chutney not only adds a burst of flavor to your breakfast but also serves as a delightful side dish for lunch.
Cuisine: Andhra
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Bengal gram dal (chana dal) | 1 tbsp |
| White urad dal | 1 tbsp |
| Dried red chillies | 2 |
| Coriander seeds | 1 tbsp |
| Ginger, chopped | 3 inches |
| Onion, chopped | 1 |
| Tomato, chopped | 1 |
| Salt | To taste |
| For Tempering | |
| Mustard seeds | 1 tsp |
| Asafoetida (hing) | A pinch |
| Oil | As required |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Fat | 4 g |
| Sodium | 300 mg |
Instructions:
-
Prepare the base chutney:
- Heat a tablespoon of oil in a pan over medium heat.
- Add 1 tbsp of Bengal gram dal (chana dal) and 1 tbsp of white urad dal to the pan. Sauté the lentils until they turn golden brown.
- Add 2 dried red chillies and 1 tbsp of coriander seeds to the pan, and continue to sauté for a minute until the spices become aromatic.
- Now, add 1 chopped onion and 3 inches of chopped ginger to the pan, and cook the mixture until the onion turns soft and translucent.
- Next, add 1 chopped tomato and cook until the tomato softens and blends into the mixture.
- Turn off the heat and allow the mixture to cool down to room temperature.
- Once cooled, transfer the mixture to a blender and grind it into a smooth paste.
-
Prepare the tempering:
- Heat a little oil in a small pan for the tempering.
- Add 1 tsp of mustard seeds and sauté for about 10 seconds until they start popping.
- Add a sprig of curry leaves and a pinch of asafoetida (hing) to the pan, and cook for another 10 seconds.
- Pour this tempering over the ground chutney and mix well.
-
Serving Suggestions:
- Serve your Andhra Style Alam Pachadi with hot Ghee Roast Dosa or crispy Idlis for a delightful breakfast. It also pairs wonderfully with Kirai Sambar, adding a delicious South Indian touch to your meal.
Enjoy the rich, spicy, and aromatic flavors of this Andhra chutney as part of your morning routine! This chutney will surely elevate your dosa or idli experience, bringing a taste of Andhra Pradesh to your kitchen.
Tips for Best Results:
- For an extra layer of flavor, you can add a small amount of grated coconut while grinding the chutney.
- If you prefer a tangier chutney, add more tamarind juice during grinding or mix in some tamarind paste.
This Andhra Style Alam Pachadi, with its rich spices and flavorful tempering, will leave you craving more. Perfect for any South Indian breakfast or lunch, it brings a zesty zing to your plate!
