Name: Allam Pachadi recipe by Subhashni Venkatesh at BetterButter
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 20
Ingredients: Ginger 500 gms; Tamarind a big lemon size; Red chilli powder 5 table spoons; Jaggery powder 4 table spoons; Crystal salt 5 table spoons; Gingelly oil 200 ml; Mustard seeds and Chana dal for seasoning with 2 red chilies

ABOUT Allam Pachadi RECIPE

Allam Pachadi is an authentic Andhra recipe which goes very well with right from bread toast, chapati, roti, naan, Upma, idli, dosa to curd rice.

Ingredients Serving: 20

Ginger 500 gms
Tamarind a big lemon size
Red chilli powder 5 table spoons
Jaggery powder 4 table spoons
Crystal salt 5 table spoons
Gingelly oil 200 ml
Mustard seeds and Chana dal for seasoning with 2 red chilies

Instructions

Wash the ginger well without any dirt and wipe them dry. Peel the skin and cut them into small pieces.
Boil 50 ml of water and soak the tamarind in the hot water. Wait till the hot water gets cooled.
Now take a bigger size mixie jar and add the ginger pieces, jaggery powder, salt, red chili powder and the soaked tamarind (without water) into it and grind to a fine smooth paste.
Then add the water in which the tamarind was soaked and grind further to smooth paste. Transfer the stuff to a broad bowl.
Heat a wok with gingelly/sesame oil. Add the seasoning items.
When the chana dal becomes roasted red, pour the oil on the ginger stuff in the bowl and mix well with a ladle. Once the pickle gets cooled store it in a glass bottle. It can be stored for months in the refrigerator and used.
It can be spread on the roti and rolled for lunch box. It gives a heavenly taste when had with idli, Dosa and Pesarratu.

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