Tuesday, February 28, 2012

Pesarattu and ginger chutney (allam pachadi)

I tasted the pesarattu with the ginger chutney when we visited a friend, and learned that this one is an authentic Andhra dish. Pesarattu is made of moong dal which is nutritious and easy to digest, and ginger has its own medicinal values. So this is a complete healthy meal for a dinner or breakfast.

Things you'll need:

For the batter:
Moong dal (whole) - 1/2 cup
Rice - 3/4 cup
salt - as required

For the chutney:
Chana dal - 1/4 cup
Urad dal - 1/4 cup
Red chillis - 5 or 6
Ginger (skinned and cubed) - 1/2 cup
Jaggery- 1/2 cup (or more if you want want it too hot)
Curry leaves - a handful
Tamarind extract - 2 tbsp
salt - a pinch
oil - 1 tbsp

Yield - approx. 15 pieces


Soak the moong dal and rice overnight or at least 8 hours. Grind them to a coarse batter adding required amount of water. You can add a small piece of ginger and one green chilli while grinding to give the pesarattu an extra flavor. There is no need to ferment the batter. So add some salt and it is ready for use immediately.

For the chutney, fry the chillis, chana dal, urad dal, ginger,  tamarind extract and curry leaves, in the oil, cool them and grind together with  the jaggery and salt.

You can prepare the pesarattu and serve them hot with the ginger chutney.

Sending it out to Vardhini's  Dish it out event