Allam Pachadi/Ginger Chutney

imageAllam pachadi

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!

Author: Akshayakumbham
Course: Chutneys
Cuisine: Andhra
Servings: 6


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.image

2. Peel the skin and chop into tiny pieces.image

3. Soak tamarind in enough water for 15 minutes.image

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.image

6. Transfer them onto a plate and allow them to cool down to normal temperature.image

7. Now take a mixer grinder, put the roasted ingredients adding required amount of salt.image

8. Grind them into a powder and add chopped ginger and soaked tamarind.image

9. Grind the ingredients once again to a smooth paste.

10. Now add organic jaggery powder and grind them. Add tamarind water too.image

11. Use pulse button to get smooth and fine consistency.image

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.imageimage

14. Switch off the stove and pour the tempering onto the allam pachadi.image

15. Serve allam pachadi with steamed rice or vada or pesarattus.


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