Allam Pachadi or ginger chutney is a specialty of Andhra cuisine. Allam means ginger and pachadi means chutney in Telugu language. This chutney goes well with idli, dosa, upma, pesarattu dosa and rice. Allam pachadi has a strong flavor of ginger and it is prepared by roasting dals, spices and ginger and later it is ground to paste by adding tamarind juice.
Allam pachadi has a combination of tastes in it. It is spicy, tangy and mildly sweet with rich flavor of ginger. The chutney is mildly sweet as jaggery is added and it helps to balance the strong flavor of ginger. You can always add more or less quantity of ginger, dals, chillies, tamarind and jaggery as per your taste preferences.
In Andhra, allam chutney is commonly served as an accompaniment with Pesarattu Dosa/green gram dosa. This chutney recipe can be prepared very easily at home with only basic ingredients which are easily available in our kitchen. You can store this chutney for 2-3 months in an airtight container.
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To roast & grind:
¼ cup ginger, chopped
8-10 red chillies
¼ tsp methi/fenugreek seeds
2 tsp Urad dal
½ tsp mustard seeds
Few curry leaves
¼ tsp turmeric powder
Tamarind, small lemon sized
2 tsp jaggery
½ tsp mustard seeds
1 or 2 broken red chillies
1 spring curry leaves
Oil, any cooking oil
- In a bowl, add warm water and soak tamarind for 10 minutes. Squeeze out the juice and keep it aside.
- Heat a pan and add 1 tbsp oil. Keep the flame on low and add methi seeds, urad dal and mustard seeds. Fry for 1 minute till dals turn light brown.
- Add red chillies and fry again. Also add curry leaves and chopped ginger. Fry till the raw smell of the ginger go away. Transfer the roasted ingredients to a plate and allow it to cool for some time.
- In a mixer jar, add roasted ingredients and pulse it few times. Now add tamarind juice, turmeric powder, salt and jaggery to it. Grind it to fine paste. transfer the ground chutney to a bowl.
- Heat a pan or tadka pan and add 2-3 tsp oil. Once oil is hot, add mustard seeds and let it splutter. Add hing, curry leaves and broken red chillies. Pour this hot seasoning on to the prepared chutney.
- Add more or less spices to suit your taste buds.
- You can also add channa dal and roast it along with other ingredients.
- Roast all the ingredients on a low flame to avoid burning of spices.
- Adjust tamarind juice and jaggery as needed.
- You can skip the seasoning if you do not prefer it.
- Store allam pachadi in an airtight container and use a dry spoon while using it.
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