{"id":2722,"date":"2020-09-01T18:36:00","date_gmt":"2020-09-02T01:36:00","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=2722"},"modified":"2021-07-07T19:33:55","modified_gmt":"2021-07-08T02:33:55","slug":"allam-pachadi","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/allam-pachadi\/","title":{"rendered":"Allam Pachadi"},"content":{"rendered":"\n

Andhra style condiment Allam Pachadi, also known as Ginger Chutney,<\/strong> is vegan, flavor-packed chutney made with fresh ginger roots. It is served with Pesarattu.<\/em><\/p>\n\n\n\n

It is perfectly balanced with the sweetness of jaggery and tanginess of tamarind. You can also serve this chutney with regular dosa, Idli, or Adai.<\/em><\/p>\n\n\n\n

\"Allam<\/figure><\/div>\n\n\n\n

There are some South Indian recipes which are a favorite with us and this allam chutney is one of them.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

What is Alllam Pachadi?<\/strong><\/h2>\n\n\n\n

Allam translates to Ginger in Telugu and Pachadi means fresh pickle or chutney (a condiment).<\/p>\n\n\n\n

It is a classic Andhra style chutney in which the star ingredient is Ginger.<\/p>\n\n\n\n

We all very well know the amazing healing and medicinal properties of the Ginger. It plays an important role in curing a cold, cough, allergies, digestive problems, and many more.<\/p>\n\n\n\n

It is definitely one of the gifted medicines by the mother nature.<\/p>\n\n\n\n

During monsoon and winter, it is good to consume this chutney as it keeps the body warm.<\/p>\n\n\n\n

Though ginger is the star ingredient in this recipe, its flavor is not overpowering. Because there are also tamarind, red chillies, jaggery and some spices added which balance the pungency of ginger.<\/p>\n\n\n\n

There is nothing authentic as far as the recipe for Allam pachadi goes. Like many dishes, it varies from family to family and there are many ways a ginger chutney is made.<\/p>\n\n\n\n

I am sharing the recipe how my family like.<\/p>\n\n\n\n

\"Ginger<\/figure><\/div>\n\n\n\n

Ingredients required<\/strong><\/h2>\n\n\n\n

For Chutney<\/strong><\/p>\n\n\n\n

You will need Chopped Ginger, Tamarind, Jaggery, Chana dal, Salt, Dry Red chilies, Curry leaves, Cumin seeds, Fenugreek seeds, Asafoetida, and Oil.<\/p>\n\n\n\n

For tempering<\/strong><\/p>\n\n\n\n

You will need Oil, Mustard seeds, Grated garlic, and Asafoetida.<\/p>\n\n\n\n

Note – Below pic is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.<\/strong><\/p>\n\n\n\n

\"Pre<\/figure><\/div>\n\n\n\n

How to make this recipe? Step by step process<\/h2>\n\n\n\n

Take tamarind and jaggery into a bowl. Add a little bit of water to soften tamarind and jaggery. (photo 1)<\/p>\n\n\n\n

Heat oil in a pan. Add chana dal and fenugreek seeds. Let them get a light golden color. Add dry cumin seeds, asafoetida, and curry leaves. Cook it for a few seconds. Now add red dried chilies and cook for a few seconds. (Photo 2 to 7)<\/p>\n\n\n\n

Add Chopped ginger and cook it for 2 to 3 minutes or until ginger is light brown in color over medium to low heat. (Photo 8 and 9)<\/p>\n\n\n\n

\"sauteing<\/figure><\/div>\n\n\n\n

Take this sauteed mixture into a blender along with jaggery-Tamarind and salt. Make it into a smooth paste using a little bit of water(If needed). Take this chutney out into a bowl. (Photo 10 to 12)<\/p>\n\n\n\n

\"crushing<\/figure><\/div>\n\n\n\n

Tempering<\/strong><\/p>\n\n\n\n

Heat oil in a pan for tempering, add mustard seeds and let them crackle. Add asafoetida and grated garlic. Cook it for a few seconds. Pour this tempering over the prepared chutney. Mix it very well. (photo 13 to 16)<\/p>\n\n\n\n

Allam Pachadi \/ Ginger Chutney is ready. Serve this with Pesarattu, Idli, Dosa, or adai<\/a>. Enjoy.<\/p>\n\n\n\n

\"preparing<\/figure>\n\n\n\n

Notes, Pro-Tips<\/strong><\/h2>\n\n\n\n