Learn how to make Andhra special Allam Pachadi recipe recipe with detailed step by step pictures. Ginger Chutney, a perfect side dish for Pesarattu, idli or dosa!
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.
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.
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.
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.
Serve with Pesarattu, Idli, Dosa or Upma.
Notes
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.
Nutrition
Nutrition Facts
Allam Pachadi | Andhra Style Ginger Chutney
Amount per Serving
Calories
75
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
305
mg
13
%
Potassium
335
mg
10
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
2
g
4
%
Vitamin A
858
IU
17
%
Vitamin C
130
mg
158
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.