Fresh Raw Ginger Chutney / Pachchi Allam pachadi

Hi Everyone! How is everyone on the first day of spring?....enjoying the weather I hope!



But no luck for us....snow and ice are predicted in the forecast!...ahhh what a start to the first day of spring....actually I can't wait for spring to come....fresh new leaves and flowers...I look forward to watching all kinds of flowers, mainly, kids happily playing outside (less noise and only peace in the house :)) Kids I tell ya are always gonna be kids! :))



Anyways, I wish you guys are having better luck and enjoy the weather.

Wishing everyone a belated Holi!! hope everyone enjoyed a lot in good weather that is! :)



And wasn't the super moon just gorgeous on Saturday! I always like the moon following me while driving and that day is was exceptional! Loved it totally!....clear skies and no snow!!....ahhh snow snow go away...come again next year, Now let the spring take your place! :)



So fresh it is!....Lets start the first day of spring with fresh ingredients and ginger being a good healing food so many good stuff, here is a Fresh Raw Ginger Chutney.

Very simple to make and goes good with almost anything....Idlis, dosas, hot rice with few drops of ghee and especially with Pesarattu, green Moong daal dosa.

Try it and I am sure you will love it!

I add a little bit of jaggery to cut the heat from the ginger. Use it in moderation, only as much as you think will be necessary. Don't add all at once. Add little by little!





Ingredients:



About 1/4 kg ginger, allam

2 green chillies

2 tbsp jaggery, belam (more or less)

1 tbsp channa daal

1 tsp urad daal

2 dry red chillies

1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp jeera, cumin

pinch of hing or inguva, asfoetida



Method:



Peel and wash ginger. Chop into small pieces.

Heat 1/2 tbsp oil.

Add the channa daal and urad daal, let them brown.

Add the green chillies and red chillies.

Add the ginger and saute for 3-5 minutes.

Grind everything together with the jaggery.

Heat the other 1/2 tbsp of oil.

Add mustard and jeera to it. Let them splutter.

Add the hing. Add this to the ground ginger paste. Mix well.

Serve with idlis or dosas...Goes especially good with pesarattu, green moong dosa.

Enjoy!!!