A very popular Andhra style ginger chutney relished with South Indian breakfast like Dosa, Idli, Pesarattu, Pongal, Upma or Vada. It also tastes awesome when mixed with hot steamed rice and ghee. Great as a side dish with curd-rice or sambar rice. This spicy, tangy and sweet chutney is extremely delicious and can be preserved in a pickle form too. Here, you need a little bit more oil for preservation.
- 2-3 tbsp. ginger, grated
- 2 tbsp. fried chana dal powder (Bengal gram)
- 1 tbsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- salt to taste
- 1 tbsp. red chili powder
- 1/2 tsp. tamarind paste
- 1 tsp. sugar
- 2-3 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. garlic, grated
- pinch of methi (fenugreek) seeds
- 1 tsp. urad dal (split black gram lentil)
- pinch of asafoetida (hing)
- 1 sprig curry leaves
- pinch of turmeric powder
Mix together ginger, fried chana dal powder, coriander powder, cumin powder, red chili powder, salt, tamarind paste and sugar with required quantity of water into a liquid paste.
Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, turmeric powder, garlic, fenugreek seeds, urad dal and curry leaves.
Saute till the urad dal and the garlic changes colour. Add the prepared ginger paste and fry for a minute or two on low flame till the raw smell of the ginger disappears.
(Adjust water as you need to keep it a bit liquidy. It tends to become thick once it cools down). Serve along with dosa, upma, idli, vada, pesarattu or pongal.