Allam pachadi is a very good accompaniment to any South Indian breakfast particularly for Andhra Pesarattu and Medhu Vada. The chutney is very tasty with ginger’s super pungent flavour. Ginger is good for digestion and great relief for colds and sore throats. Here I present sweet, sour n spicy allam pachadi which can be served with Pesarattu/Vada or hot steamed rice. Njoy Cooking, Serving n Savoring!
Ginger: 50 gms(Approximately) or one big piece
Red chillies: 10-15 nos.
Tamarind: Big lemon size
Organic jaggery powder: 1 tbsp
Urad dal: 1 tsp
Chana dal: 1 tsp
Coriander seeds: 1 tsp
Oil: 1 tsp
Salt: As required
Oil: 1 1/2 tbsp
Urad dal: 1 1 tsp
Mustard seeds: 1 tsp
Asafoetida: 1 tsp
Method of preparation:
1. Take 50 gms of ginger rhizome, rinse well under water.
2. Peel the skin and chop into tiny pieces.
3. Soak tamarind in enough water for 15 minutes.
4. Heat small kadai, pour one tsp of oil into it.
5. Add Chana dal, Urad dal and coriander seeds. When they slightly change colour add red chillies and fry for a minute.
6. Transfer them onto a plate and allow them to cool down to normal temperature.
7. Now take a mixer grinder, put the roasted ingredients adding required amount of salt.
8. Grind them into a powder and add chopped ginger and soaked tamarind.
9. Grind the ingredients once again to a smooth paste.
10. Now add organic jaggery powder and grind them. Add tamarind water too.
11. Use pulse button to get smooth and fine consistency.
12. Transfer the chutney into a serving bowl.
13. Now heat kadai and pour 1 1/2 tbsp of oil. Add mustard seeds and Urad dal. When mustard seeds splutter, add a pinch of hing into it.
14. Switch off the stove and pour the tempering onto the allam pachadi.
15. Serve allam pachadi with steamed rice or vada or pesarattus.