Allam Pachadi is a popular ginger chutney pickle recipe from the state of Andhra Pradesh. It is prepared and enjoyed especially during winters. You can serve it with Idli, Dosa, Uttapam, Paratha, or any regular meal. When prepared can be stored for a year.
Follow the directions along with images to prepare ginger chutney pickle or Allam Pachadi.
Directions:
1. Heat 4 tbsp of sesame oil in the Kadai.
2. Fry 1/2 tsp of mustard seeds, 1/4 tsp of fenugreek seeds, 1 tsp of coriander seeds, 1 tbsp of chana dal, 1 tbsp of urad dal, and 1 tsp of cumin seeds in the hot oil.
3. Add 50 grams of chopped ginger to the Kadai and roast till crispy.
4. Add 2-pinch hing, 25 grams of Kashmiri red chili, and fry with the masala.
5. Switch off the stove and allow the spices to cool down.
6. Coarsely grind the roasted spices with 80 grams of dashed jaggery, 1/2 cup of tamarind pulp, and 3 tsp of salt in the food processor.
7. Take the pickle out in a bowl and heat 1 tbsp of oil in the Kadai to prepare Tadka.
8. Add 1/2 tsp of mustard seeds, 1/4 tsp of fenugreek seeds, 2-dried red chili (break into halves), and fry briefly.
9. Add 10-12 curry leaves, turn off the flame, and mix Tadka in the Chutney.
10. Andhra style ginger pickle is ready to be served.
Allam Pachadi is a popular ginger chutney pickle recipe from the state of Andhra Pradesh.
Ingredients
Oil - 4 tbsp
Mustard Seeds - ½ tsp
Fenugreek Seeds - ¼ tsp
Dry Coriander Seeds - 1 tbsp
Split Chickpeas - 1 tbsp
Split Black Gram Lentils - 1 tbsp
Cumin Seeds - 1 tsp
Ginger - ⅓ cup / 50 gms
Asafoetida - 2 pinch
Kashmiri Red Chilli - 25 gms
Jaggery - ½ cup / 80 grams
Salt - 3 tsp
Oil - 1 tbsp
Mustard Seeds - ½ tsp
Fenugreek Seeds - ¼ tsp
Red Chilli - 2
Curry Leaves - 10 - 12
Instructions
Heat 4 tbsp of sesame oil in the Kadai.
Fry ½ tsp of mustard seeds, ¼ tsp of fenugreek seeds, 1 tsp of coriander seeds, 1 tbsp of chana dal, 1 tbsp of urad dal, and 1 tsp of cumin seeds in the hot oil.
Add 50 grams of chopped ginger to the Kadai and roast till crispy.
Add 2-pinch hing, 25 grams of Kashmiri red chili, and fry with the masala.
Switch off the stove and allow the spices to cool down.
Coarsely grind the roasted spices with 80 grams of dashed jaggery, ½ cup of tamarind pulp, and 3 tsp of salt in the food processor.
Take the pickle out in a bowl and heat 1 tbsp of oil in the Kadai to prepare Tadka.
Add ½ tsp of mustard seeds, ¼ tsp of fenugreek seeds, 2-dried red chili (break into halves), and fry briefly.
Add 10-12 curry leaves, turn off the flame, and mix Tadka in the Chutney.
