Ginger Chutney

Ingredients:

Oil - 3 tsp

Red chillies – 3,4

Urad dhal - 2 tsp

Gram dhal - 3 tsp/ Grated coconut – 2 tbsp

Chopped ginger - 3 tbsp

Tamarind paste - 2 tsp

Jaggery - marble size (optional)

Salt

To temper:

Mustard seeds - ½ tsp

Hing - ½ tsp

Method:

1. Dry roast red chillies & both dhal till they become light brown.( can roast in 2 tsp oil too. I dry roast it).

2. Add chopped ginger & fry a little.

3. Cool, add tamarind, jaggery & salt.

4. Grind to a fine paste.

5. Temper as given.

6. Serve with Pesarattu.

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Pesarattu/ Green gram dosa/ pasipayiru dosa

Pesarattu/ Green gram dosa/ Pasipayiru dosa is an Andhra recipe. I used only whole green gram for this recipe. You can add raw rice 1 tsp for 1 cup of gram.

Pesarattu & Ginger chutney are " made for each other" !

Besides, pesarattu & upma also make a great combination, which is very famous in Andhra.

Ingredients:

Whole green gram/pasipayiru  - 1 cup

Green chillies - 4

Curry leaves - few

Ginger - 1"
  
Hing - ½ tsp

Jeera - 1tsp

Salt

To sprinkle on pesarattu:

Finely chopped onions - 1 cup

Finely chopped green chillies - 2 tsp

Method:

1. Wash & soak moong minimum 6 hrs. (If you are using rice, soak it together along with moong)

2. Strain, add green chillies, ginger, jeera & salt.

3. Grind to a rava like paste. No need to ferment.

4. Keep the tava on medium heat and grease it with little oil.

5. Spread batter as a thin layer and drizzle 1 tsp of oil around the edges.

6. Sprinkle small quantity of chopped onions and green chilies on the pesarattu. Cover and cook.

7. Cook until the edges become brown.

8. Lightly press the onions etc to stick to the pesarattu.

9. Remove from the pan

10. Serve with Ginger Chutney.