Allam Pachadi | Ginger Chutney Recipe

Name: Allam Pachadi | Ginger Chutney Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: South Indian Recipes
Ingredients: 40 grams Ginger peeled and roughly chopped; 40 grams Jaggery; 30 grams Tamarind soaked and pulp extracted; 2 teaspoons White Urad Dal (Split) +1/2 teaspoon for tadka; 1/2 teaspoon Kala jeera; 1/4 teaspoon Methi Seeds (Fenugreek Seeds); 2-3 null Dry Red Chillies; 1/4 teaspoon Mustard seeds (Rai/ Kadugu); 6-7 null Whole Black Peppercorns; 1/8 teaspoon Sesame seeds (Til seeds) optional; pinch Asafoetida (hing); null Curry leaves few; null Salt; null Oil as needed

Gauravi Vinay

January 10, 2017

1696 Ratings

Time:Prep: 15 M|Cook: 15 M|Total: 30 M

Makes:6 Servings

Meal:Side Dish

Cuisine:South Indian Recipes

Ginger has forever been known for its ailing properties and how it is a great aid for digestion. This Allam Pachadi recipe is not only tasty but is also very easy to prepare.

Allam Pachadi makes best accompaniment to Pesarattu, although it can be served with any other kind of dosa too. Traditionally, the reason it features with Pesarattu is because it makes digesting of green moong dal easier.

Other chutney recipes you can try are:

Ginger has forever been known for its ailing properties and how it is a great aid for digestion. This Allam Pachadi recipe is not only tasty but is also very easy to prepare.

Other chutney recipes you can try are:

Ingredients

40 grams Ginger, peeled and roughly chopped

40 grams Jaggery

30 grams Tamarind, soaked and pulp extracted

2 teaspoons White Urad Dal (Split), +1/2 teaspoon for tadka

1/2 teaspoon Kala jeera

1/4 teaspoon Methi Seeds (Fenugreek Seeds)

2-3 Dry Red Chillies

1/4 teaspoon Mustard seeds (Rai/ Kadugu)

6-7 Whole Black Peppercorns

1/8 teaspoon Sesame seeds (Til seeds), optional

pinch Asafoetida (hing)

Curry leaves, few

Salt

Oil, as needed

Instructions for Allam Pachadi | Ginger Chutney Recipe

To begin the preparation of Allam Pachadi, add oil in a small pan, and add jeera, pepper, methi seeds, red chilli and urad dal and roast until Fragrant and colour changes.

Add this in a blender along with ginger, jaggery, tamarind pulp, salt and 1 tablespoon of water and blend this till it achieves a smooth texture and dish it out into a bowl.

Now add some oil in the same pan and make a tadka with mustard, hing, curry leaves and red chillies and spoon it on top of the chutney.

Serve the Allam Pachadi with Pesarattu!