Name: Allam Pachadi (Ginger Chutney - Andhra / Telangana Style) recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 2-3 tbsp. ginger, grated; 2 tbsp. fried chana dal powder (Bengal gram); 1 tbsp. roasted coriander powder; 1 tsp. roasted cumin powder; 1 tbsp. red chili powder; salt to taste; 1/2 tsp. tamarind paste; 1 tsp. sugar; 2-3 tbsp. oil; 1/2 tsp; mustard seeds; 1 tsp. garlic, grated; pinch of fenugreek seeds; 1 tsp. urad dal (split black gram lentil); pinch of asafoetida; 1 sprig curry leaves; pinch of turmeric powder

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.

Ingredients Serving: 3

2-3 tbsp. ginger, grated
2 tbsp. fried chana dal powder (Bengal gram)
1 tbsp. roasted coriander powder
1 tsp. roasted cumin powder
1 tbsp. red chili powder
salt to taste
1/2 tsp. tamarind paste
1 tsp. sugar
2-3 tbsp. oil
1/2 tsp; mustard seeds
1 tsp. garlic, grated
pinch of fenugreek seeds
1 tsp. urad dal (split black gram lentil)
pinch of asafoetida
1 sprig curry leaves
pinch of turmeric powder

Instructions

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.
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.
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.
(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.

Similar Recipes