Manchi Noona Allama Pachadi (Ginger Pachadi)

Very traditional Andhra recipe 

INGREDIENTS :

Ginger -  3/4 cup
Dhaniya - 3 tbsp
Urad dal - 2 tbsp
Jeera (cumin seeds) - 1 tbsp
Dry red chilli - 6 no's
Curry leaves - 8 to 9 no's
(washed and pat dried)
Oil(sunflower oil) - 1 tbsp
Tamarind juice (thick) - 3 /4 cup
Jaggery - 3 tbsp
Salt to taste
Gingelly oil - 1 cup

Ingredients for tempering :

Oil(sunflower oil) - 1 tbsp 

Mustard - 1/2  tbsp
Urad dal (broken) - 1/2 tbsp
Jeera(cumin seeds) - 1/2 tbsp
Dry red chilli - 1 no's
(use only if you want add on spice)
Asafoetdia - 1/2 tbsp
Curry leaves - 8 to 9 no's

PREPERATION :

Heat a kadai and add oil to it...

Once the oil is hot add give Ginger to it and sauté  to smell aroma. Then transfer it to a separate bowl.

Then in the same kadai add dry red chilli and saute to half roast. Take this to the same bowl to which we added sauted Ginger.

Now in the same kadai.... Fry Dhaniya, Urad dal, Jeera and curry leaves.

All to be fried separately... One after another.

Now transfer all to a food processor and half blend them.

Add tamarind juice,  jaggery and salt.
Grind coarsely..

Consistency semi thick. Transfer to a serving bowl.

Let's prepare tempering.... 

Heat oil....add mustard ,  Urad dal,  Jeera, dry red chilli,  asefoetdia,  curry leaves
and add to the ground paste.

Now in a kadai heat gingelly oil.. When hot (about to fume) remove from flame and add to the finished pachidi and mix well.

Serve with any rice variety.

This holds medicinal values... And is absolutely good for health....

Stays good for a week when stored in fridge.

While consuming ..... Take a limited amount (preferably the exact quality you need) and leave the rest in fridge.