PROCESS:
Take dry ginger and remove its skin and cut into small pieces.
Soak tamarind in little water(4tbspn water)for 15min or microwave for 30sec.
Take a pan,add oil in it.Once oil is warm add uraddaal,chana daal.
Once they start changing color add mustard seeds,red chilli and curry leaves.
Fry them well.Now add hing and switch off the flame.
Remove these ingredients from oil and once they are cool add them to grinder/blender.
To this add grated jaggery,salt to taste,turmeric,tamarind,ginger pieces and grind them to paste.(If needed then add very little water.)
Once it is done add the oil in which you fried the ingredients to this paste and grind once.So that oil mixes with the paste very well.
Now you can take it into a bowl.
This yummy allam pachadi or also called chinatapandu pachadi really goes well with idly or dosa or pesarattu.It also tastes with garam rice and ghee.
