Aalach Chutney

Ginger is not only known to improve digestion but also:

• a solution for congestion and cold
• pain reliever because of anti-inflammatory properties
• controls high blood preassure
• removes bad breath
• a cure for acne 

and many more and more and more.................

Soooooo lets get some of its goodness in the form of some tasty chutney!!!!!!

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.



AALACH CHUTNEY

Ingredients:

• Urad Daal(split black gram)-1/8 cup
• Red chilli- 4 long
• Asafoetida-1/4 tsp
• Tamrind(raw)-1/2 tbsp
• Aala(ginger)whole-3.5 inches approx
• Oil
• Salt to taste

Method:

1. Heat oil in a pan and add the red chillis, asafoetida, tamrind(raw) and urad daal and saute till the urad daal turns golden brown. Keep aside.
2. Chop the ginger in small pieces and saute in the same pan till the ginger becomes tender. Add salt. Keep aside and let it cool.
3. Now combine the masalas and the sauteed ginger in a mixer and grind it coarsely.
4. The chutney should be in a slightly tight consistency and not very loose.

• This chutney can be mixed with rice along with ghee(optional)
• Can be used as an accompaniment with curd rice or rasam or ponnich sambhar.

AALACH CHUTNEY IS READY!!!!!

Pumpkin Kadi

Here's another recipe that falls into the "Sanaach Sampaak" category.

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

PUMPKIN KADI

Ingredients:

• Curd(dahi)- 1/2 L (sour)
• Coconut-1/4 cup freshly grated
• Green chillis- 5 long slit
• Channa dal-3 tsp
• Cumin seeds- 1/2 tsp
• Turmeric powder
• Pumpkin- 1/2+ 1/4 cup; cut into julienne shapes(long)
• Mustard seeds- 1/4+ 1/8 tsp
• Curry leaves- 1 stem
• Red chilli-1 long
• Asafoetida- 1/8 tsp
• Oil
• Salt as per taste

Method:

1. Soak channa dal in water for a half an hour.
2. Pressure cook the pumpkin and keep aside.
3. Whisk the sour curd and keep aside.
4. Grind the soaked channa dal, grated coconut, green chillis and cumin seeds in a fine and smooth paste.
5. Add salt & turmeric powder to the whisked curd & add the pumpkin and ground paste. Add water as required and mix evenly.
6. Cook on low flame till it rises to the brim of the vessel and then switch off the flame.
7. In a pan heat oil, and add the mustard seeds, red chilli and curry leaves and add this mixture to the kadi, when mustard seeds start spluttering, as seasoning.

Pumpkin Kadi is readyyy !!!!!