Last updated on January 26th, 2018
Allam pachadi recipe with step by step photos. Andra style spicy, tangy and absolutely delicious ginger chutney recipe for rice or idli.
I am always on look out for different tasty chutney recipes to go with morning breakfast idli or dosa. This allam pachadi recipe was on my list to post here for a log time. We all love this ginger chutney very much at home and I prepare it frequently. I like to prepare this allam pachadi a bit coarse so that we can eat it with rice too.
Apart from eating with idli or dosa this allam pachadi tastes great pesarettu. Whenever I make pesarettu at home this ginger chutney is a must. We all know ginger is very good for health and has many medicinal properties. Ginger is very helpful in treating digestive problems. Also ginger helps in improving appetite. Those who are trying to incorporate ginger in diet can try this easy and tasty allam pachadi recipe. The quantity of ginger used in ginger chutney recipe depends upon taste. You can add more if you can stand the spice. Here I have used more as we like pronounced ginger flavor in this chutney.
To make allam pachadi recipe I do not use garlic. I like the flavor of ginger to stand out. Traditionally in Andra allam pachadi I think garlic is also used. You can add garlic if you like. Adding tamarind and jaggery is highly recommended as they perfectly compliment the pungent taste of ginger. Use gingely oil to make ginger chutney as it helps to balance the heat from ginger. You can make this chutney as coarse or smooth as you prefer.
Serve allam pachadi with rice or idli or pessarattu.
Here is how to make ginger chutney recipe or allam pachadi recipe with step by step photos. Do try this super delicious chutney with idli or rice.
If you are looking for more easy chutney recipes do check kara chutney, onion chutney, tomato chutney.
Step by step allam pachadi recipe.
1. Heat 1 tablespoon gingely oil in a kadai. Add channa dal and urad dal. Fry till golden brown. Remove to a plate.
2. In the same oil fry chopped ginger and dried red chilies for 2-3 minutes. Add garlic cloves now if you are using. Once fried keep along with fried dals.
3. Now turn off the heat and saute the tamarind piece in the warm kadai for a minute. let all the ingredients cool down a bit.
4. Take the cooled ingredients in a mixer jar. Add salt and grind to a coarse/fine paste.
5. Heat 2 teaspoons in a kadai. Add mustard seeds and let it splutter. Add curry leaves and saute well.
6. Add the tempering along with oil to the prepared chutney. Mix well. Serve allam pachadi with rice or idli.
Allam pachadi recipe or ginger chutney recipe card below:
- 2 - 2 1/2 tablespoons chopped ginger
- 1 tablespoon channa dal
- 1 tablespoon urad dal
- 3-4 dried red chilies
- Small pebble sized tamarind
- 1 tablespoon crushed jaggery
- Salt
- 1 tablespoon gingely oil.
- For tempering
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- Heat 1 tablespoon gingely oil in a kadai. Add channa dal and urad dal. Fry till golden brown. Remove to a plate.
- In the same oil fry chopped ginger and dried red chilies for 2-3 minutes. Add garlic cloves now if you are using. Once fried keep along with fried dals.
- Now turn off the heat and saute the tamarind piece in the warm kadai for a minute. let all the ingredients cool down a bit.
- Take the cooled ingredients in a mixer jar. Add salt and grind to a corase/fine paste.
- Heat 2 teaspoons in a kadai. Add mustard seeds and let it splutter. Add curry leaves and saute well.
- Add the tempering along with oil to the prepared chutney. Mix well. Serve allam pachadi with rice or idli.
1. You can add 1 tablespoon grated coconut to cut down the heat.
2. You can onion and garlic if you wish
thanks for adding healthy ginger chutney recipe here.