Yesterday I posted the recipe of Pesarattu, a specialty from Andhra – made with Whole Green Moong. The classic combination to have Pesarattu is with Allam Pachadi. Allam means ginger in Telugu and Pachadi is Chutney. This chutney is very simple to prepare and not only it goes really well with Pesarattu, it can be used as a side dish for idli/dosa/any South Indian breakfast as well. The best part is that this chutney stays good for a week in refrigerator. Allam Pachadi is usually a spicy preparation (as most of the Andhra loves hot spicy food) but can be adjusted as per taste preferences. It’s also a perfect amalgamation of sweet-sour and spiciness as some jaggery is added to this and so is tamarind. With no further delay, let me get on to the preparation of Allam Pachadi/Ginger chutney.
To make Allam Pachadi | Ginger Chutney
What I used –
- Ginger, 4 of one inch pieces
- Dried Red Chillies, 8-10
- Tamarind Pulp, 1 tsp
- Jaggery, 1 tbsp
- Mustard Seeds, 1 tsp
- Urad Dal, 1 tsp
- Fenugreek Seeds, ½ tsp
- Salt, as required
- Oil, 1 tsp
How I made –
1. In a pan, heat oil. Add mustard seeds, urad dal and fenugreek seeds. As mustard starts spluttering, add dried red chillies. Fry for 30 – 40 secs. Add required salt and switch the flame.
2. Meanwhile, prepare the ginger by removing the skin and cutting into medium sized pieces. Add some water to the tamarind pulp and make it watery. Set aside.
3. In a mixer jar, add the ginger pieces and give it a quick pulse. The ginger must be ground by now. Add the stuff from from step 1 and blend it into a powdered consistency.
4. Add jaggery and give it a quick pulse again. Add tamarind water and grind for less than a minute. Scrap the chutney from the sides of the mixer jar and remove onto a bowl.
5. Serve with Pesarattu, Idli, Dosa or Upma.
- The ginger doesn’t have to be cooked. Grind it raw for the better flavours and taste.
- Adding jaggery is optional if you don’t like a tinge of sweet taste. But the chutney turns too spicy.
- Adjust the red chillies as per spice preference.
- Do not make the chutney too watery. It has to be in semi-solid consistency.