Andhra Allam Pachadi

Allam Pachadi | Andhra Ginger Chutney

Allam Pachadi is great accompaniment for all types of dosas and idlis. It goes especially well with Pesarattu, MLA Pesarattu, and Pesarattu Paddu | Moong Dal Paniyaram

Allam Pachadi: Ginger chutney from Andhra Pradesh and Telangana
Allam Pachadi

What I love about the Allam Pachadi is the blend of tastes; the spicy taste of ginger, the heat of the chillies and the sweetness of the jaggery. The combination makes for an absolutely delicious pachadi.

In Andhra Pradesh, you will find this chutney being commonly served with idlis and dosas. It is THE accompaniment for Pesarattu and Garelu (Medu Vada).

I had first posted this recipe in May 2012 and am updating it now with better pics and a recipe card. 🙂

Recipe for Allam Pachadi | Andhra Ginger Chutney

Allam Pachadi | Andhra STyle Ginger Chutney
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

In Andhra, Allam Pachadi is a favoured accompaniment to idli and dosa. When it comes to Pesarattu, we cannot even think of any other pachadi as accompaniment. 🙂

Do try this sweet, spicy, hot ginger chutney.


Course: Accompaniment, Chutney, Pachadi
Cuisine: Andhra, Indian
Keyword: Allam Pachadi, Andhra Ginger Chutney
Servings: 4 People
Author: Aruna
Ingredients
  • 20 gms Ginger, peeled and chopped
  • 20 gms Udad Dal (~2 tbsp)
  • 20-30 gms Jaggery (~2-3 tbsp)
  • 2-3 Red Chillies
  • 1 Pinch Turmeric
  • 2 tsp Oil
  • Salt to Taste
Instructions
  1. Heat the oil.

  2. Add the udad dal and fry till golden brown.

  3. Add the ginger, turmeric, and red chillies.

  4. Stir-fry for 1 minute.

  5. Turn off the heat, and add turmeric and salt.

  6. Let the ingredients cool a bit.

  7. Grind the fried mix with jaggery, and a little water to a coarse paste.

How to Make Allam Pachadi (Andhra Ginger Chutney)

  1. In a kadai/wok, heat 2 tsp of oil.
  2. Add the udad dal and fry till golden brown.
  3. Add the red chillies and chopped ginger.
  4. Fry till the ginger is aromatic (takes about 1 minute).
  5. Turn off the heat and add salt and turmeric.
  6. Let the mix cool.
  7. Grind the fried mix, jaggery, and a little water to the chutney grinder.
  8. Grind to a coarse paste.
  9. Serve Allam Pachadi with Pesarattu, Pesarattu Paddu, Medu Vada | Minapa Garelu, or with idli or dosa.
Andhra Ginger Chutney | Allam Pachadi
Andhra Ginger Chutney | Allam Pachadi

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