Thursday, 26 September 2013

Allam pachadi | Ginger chutney andhra style

Todays recipe is alam pachadi  or ginger chutney. yet another andhra recipe .

If you are a regular visitor to my blog you will be aware about my love for hyderabadi and andhra cuisine

i had tasted this chutney first in wipro canteen in hyderabad & next in nandini hotel along with idli & masala dosa

We were served three chutneys with idli/dosa namely basic coconut chutney ,pudina coconut chutney & alam pachadi

Allam pachadi is an exceptional and well known innovative pachadi from the Andhra cuisine made with ginger, red chilies, red chili powder, curry leaves, tamarind, sugar/jaggery and urad dal.

Though ginger is the main ingredient in this pachadi, its flavor is not overpowering. The pungency of ginger is perfectly balanced with the sweetness of jaggery and tangy tamarind. With just a punch of tempering with few toasted mustard seeds, curry leaves, spicy red chilies and some protein urad dal in this pachadi makes a great accompaniment to idlis, dosas and vadas.

 This pachadi on whole is rich in Vitamin A, Sodium, Carbohydrates, Vitamin C, and Calcium.
Allam pachadi has an excellent sweet, spicy and tangy taste with is generally served with Idli, dosa, pesarattu or vada. It is a very popular accompaniment to the various and nutritious south Indian breakfast dishes

Allam pachadi is a authentic Andhra recipe, simple and quick to prepare. Ginger being the main ingredient in making of this allam pachadi (ginger chutney) is one of the oldest and most popular spices in herbal medicines which are spicy, peppery and strong.

Allam pachadi looks bright, unique flavored pachadi or achar having a perfect combination of sweet and spice. Prepared from fresh ginger gives an strong aroma and fragrance while making the pachadi.
Allam pachadi can spice up the meal be it with rice, rotis, idlis or dosas and works as a digestive aid


1 1/2 inch to 2 inch ginger (ala/adrak), remove skin & slice

1 tbsp split black gram dal (urad dal)

1 1/2 tbsps bengal gram (chana dal)

3-4 dry red chillis (adjust to suit your spice level)+1 tsp red chilli powder

2 garlic cloves (optional)

small lemon sized tamarind

2-3 tbsps grated jaggery

1/4 cup water (adjust)

salt to taste

2-3 tsps oil

For tempering/phodni/tadka:

1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp urad dal
1 broken red chilli
 1 tsp oil or ghee

1.Wash ginger peel skin & slice it into pieces.

2.Heat a tsp of oil in a non-stick pan. Add the split urad dal, bengal gram and let them turn slightly red . Add the red chillis,  and garlic and saute for a minute. Remove and keep aside. add the remaining oil, add ginger and saute till it turns red (approx 3 minutes). Remove from heat and cool.

4. Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt, to a slightly coarse paste by adding about one-fourth cup of water.

5. Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves,urad dal,red chilii and fry for a few seconds. pour this seasoning to the allam pachadi.

6. Serve with idlis, dosa or pesarattu

1.You can always adjust salt and chillis according to your taste can even add curry leaves while grinding

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