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:
Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegan
Equipments Used: Hard Anodised Kadai (Wok), KitchenAid Diamond Blender
Cooks in 15 M
Total in 30 M
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!