Wednesday, June 25, 2008

Allam-Kothimira Pachadi

Prep & Cooking: 15-20 mts

Serves 2-3 persons

Cuisine: Andhra


1 1/2″ to 2″ ginger root, remove skin, slice (reduce if you can’t take spice)

1 tbsp grated coconut (optional)

1 big bunch chopped coriander leaves (about 1 1/2 cups)

1 tbsp split black gram dal (minapa pappu)

1 tsp bengal gram (senaga pappu) (optional)

1 tsp coriander seeds

1-2 green chillies (adjust to suit your spice level)

1-2 dry red chillis (adjust to suit your spice level)

big pinch asafoetida (hing)

small lemon sized tamarind

2-3 tbsps grated jaggery

1/4 cup water (adjust)

salt to taste

1 tbsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp split black gram

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