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Allam Pachadi (Ginger Chutney - Andhra / Telangana Style)

Bethica Das
5 minutes
Prep Time
10 minutes
Cook Time
3 People
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ABOUT Allam Pachadi (Ginger Chutney - Andhra / Telangana Style) RECIPE

A very popular Andhra / Telangana style ginger chutney relished with Dosa, Idli, Pesarattu, Pongal, Upma or Vada. It also tastes awesome when had, mixed with hot steamed rice and ghee. Great as a side dish with curd-rice or sambar rice too. This spicy, tangy and sweet chutney is extremely delicious and can be preserved in a pickle form too. Here, you need a little bit more oil for preservation.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Andhra Pradesh
  • Accompaniment

Ingredients Serving: 3

  1. 2-3 tbsp. ginger, grated
  2. 2 tbsp. fried chana dal powder (Bengal gram)
  3. 1 tbsp. roasted coriander powder
  4. 1 tsp. roasted cumin powder
  5. 1 tbsp. red chili powder
  6. salt to taste
  7. 1/2 tsp. tamarind paste
  8. 1 tsp. sugar
  9. 2-3 tbsp. oil
  10. 1/2 tsp; mustard seeds
  11. 1 tsp. garlic, grated
  12. pinch of fenugreek seeds
  13. 1 tsp. urad dal (split black gram lentil)
  14. pinch of asafoetida
  15. 1 sprig curry leaves
  16. pinch of turmeric powder


  1. Mix together ginger, fried chana dal powder, coriander powder, cumin powder, red chili powder, salt, tamarind paste and sugar with required quantity of water into a liquid paste.
  2. Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, turmeric powder, garlic, fenugreek seeds, urad dal and curry leaves.
  3. Saute till the urad dal and the garlic changes colour. Add the prepared ginger paste and fry for a minute or two on low flame till the raw smell of the ginger disappears.
  4. (Adjust water if you need to keep it a bit liquidy. It tends to become thick once it cools down). Serve along with dosa, upma, idli, vada, pesarattu or pongal.

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