Andhra Style Allam Pachadi (Ginger Chutney Recipe)
Flavourful ground chutney made with ginger, onion, tomato and a few Indian whole spice that can be serve along with dosa and idli.
Andhra Style Allam Pachadi (Ginger Chutney Recipe) is a classic chutney that is accompanied along with pesarattu, idli or dosa. The chutney is made by sautéing the dals, onions, and spice on to a kadai and then ground along freshly grated coconut, a hint of jaggery and some tamarind juice. The spice are well balanced and taste delicious as a side dish for any breakfast dishes.
If you are looking for more chutney recipes here are some:
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon White Urad Dal (Split)
- 2 Dry Red Chillies
- 1 tablespoon Coriander (Dhania) Seeds
- 3 inch Ginger , chopped
- 1 Onion , chopped
- 1 Tomato , chopped
- Salt , to taste To tamper
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- Sunflower Oil , for cooking
How to make Andhra Style Allam Pachadi (Ginger Chutney Recipe)
To begin making the Andhra Style Allam Pachadi, heat a kadai with oil, add the dals and saute them till they are light brown.
Add the dry red chillies, coriander seeds, onions, ginger and saute them till the onions are translucent.
Once done, add the tomatoes and salt and saute till the tomato becomes mushy. Switch off the heat and grind it to a smooth paste.
To make the tempering, heat a small kadai with oil, add mustard seeds and allow it to splutter.
Add the curry leaves and hing, leave it for 10 seconds and pour it over the chutney.