Name: Allam Pachhadi / Ginger chutney recipe by Swapna Sunil at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 4 tbsp : Oil; 1/4 cup : Urad dal; 1 tsp : Mustard seeds; 1 tsp : Cumin seeds; 1 tsp : Fenugreek / Methi seeds; 1/2 tsp : Turmeric; 12 nos : Dry red chillies or to preference; 2 inch piece : Ginger; Big lemon sized : Tamarind ( De seeded, soaked in enough water ); 4 tbsp : Jaggery / Brown sugar or to taste; Salt to taste; For tempering : 1 tbsp : Oil; 1/2 tsp : mustard seeds; 1/2 tsp : Cumin seeds; 1 tsp : Urad dal (optional )

ABOUT Allam Pachhadi / Ginger chutney RECIPE

Allam pachhadi is yet another delicacy of Telangana cuisine that is sweet and tangy in taste.This is a perfect match made in heaven for the Pesarattu that is another iconic dish of Telangana, not only that but the rest of breakfast options like idli, dosa,upma etc. Allam pachhadi can be made in minutes without any prior preparation and can be stored for weeks !!

Ingredients Serving: 10

4 tbsp : oil
1/4 cup : Urad dal
1 tsp : Mustard seeds
1 tsp : cumin seeds
1 tsp : fenugreek / Methi seeds
1/2 tsp : turmeric
12 nos : Dry red chillies or to preference
2 inch piece : ginger
Big lemon sized : tamarind ( De seeded, soaked in enough water )
4 tbsp : jaggery / Brown sugar or to taste
salt to taste
For tempering : 1 tbsp : oil
1/2 tsp : mustard seeds
1/2 tsp : cumin seeds
1 tsp : Urad dal (optional )

Instructions

Clean the tamarind , de-seed and remove the unwanted strings/threads or any other particles and discard them.Now soak this in enough water for atleast 20 mins or until soft.
In a sauce pan on medium heat add the oil , once its hot add the mustard seeds, cumin seeds, urad dal and fenugreek seeds, fry them until the dal turns golden.
Now add the turmeric , dry red chillies , ginger pieces and saute for couple of mins.
Now turn off the heat and cool them at room temperature. Once cooled add the roasted dal etc , the soaked tamarind along with salt and jaggery and grind this to a smooth paste using the water in which the tamarind was soaked.
The chutney has to be thick and not runny..considering this add liquid as required while grinding. Later scoop the chutney into a bowl and the tempering made using the ingredients mentioned.
Perfect sweet and tangy Allam pachhadi is ready is slurrp !!