As much as I love sambhar , being an Andhrite I don’t think any savory south Indian breakfast/tiffin is complete without ginger chutney and Kharapu podi.Well, to be honest , sambhar was made when my mum was in a hurry and always eaten with rice. It was always Kharapu podi and ginger chutney with Idlis/pesarattu and dosa all drizzled with ghee unless we were eating breakfast in a restaurant which was rare. But once I got a the taste of the quintessential sambhar , there was no looking back, The kharapu podi and allam pachadi , was moved to the attic of my mind and stored as a memory. My mum makes an awesome allam pachadi and kharapu podi… I dont think anyone can beat her when it comes to this… and she is very proud of this one thing and can lure my dad to get her anything that she wants by making them for him.
I mentioned it to her that its going to be my 100 post and I made it at home , she said ” Oh ! Do tell your blogger friends that that I can make the best pachadi in town ” Well, she is not modest about this you see!
Coming back to the recipe ,my sambhar hater at home would kill for these two anytime and so I make it a point to make large batches and store them. They taste equally good with rice and are comfort food for me.
If I am using the Kharapu Podi in rice , then I saute a few garlic pods in ghee and just put them in the container of kharapu podi to infuse the garlic flavor , sometimes I eat the garlic too , just to put off company , I am with , if they are not interesting!
1 cup shredded ginger ( half a pound)
1/4 cup jaggery
Lemon sized ball of tamarind
For the tempering
handful of curry leaves
1 tablespoon urad dal(split)
1 tablespoon mustard seeds
1 teaspoon cumin seeds
4-6 red chillies
1/4 teaspoon asafoetida
Oil and salt to taste
For the 2nd tempering
1 teaspoon mustard seeds
1 teaspoon urad dal
A few curry leaves
Peel the ginger and grate in a food processor. Fry it in some ghee , if you want store the chutney for a longer time and if you cannot take the strong taste of ginger . My mum uses it raw if its a small batch.
Cool the ginger and in the meanwhile, do the first tempering by adding ghee/oil and adding urad dal , cumin seeds , mustard seeds , asafoetida , curry leaves and keep aside. Saute the red chillies seperately and keep aside and cool
Take all these ingredients along with salt and tamarind and blend it in the food processor. Remove and do the second tempering again by heating oil and adding urad dal , mustard seeds , red chillies and curry leaves. Store in an airtight container and refrigerate.
1 cup coriander seeds
1/2 cup red chillies
3 tablespoons chana dal
a small key lime sized tamarind ball
salt and Oil
Saute all the ingredients except red chillies in one batch and the red chillies seperately in another batch.
Cool , add the tamarind and grind into a coarse powder using a grinder. Store in an airtight container and refrigerate . It wont lose its flavors fast.