Allam Pachadi / Ginger Chatni

21 Nov Allam Pachadi / Ginger Chatni

Allam pachadi / Ginger chatni. Allam is ginger in Telugu. Winter is fast approaching. Generally, people in Andhra make this chatni regularly during winters as it keeps the body warm and in addition helps in digestion. However, in my house its a favourite side dish for many items. So we make it all through the year.

Being a popular dish in Andhra, it goes very well with their pesarattu, idli, dosa, etc. But I love it with rice / rotis / bakhris as well. In our family, we even spread it on bread and consume. A versatile dish certainly.

As with all recipes, each family makes this dish in their own way. Some use dals in tempering. But I prefer it without the dal in tempering.

Print Recipe

Allam Pachadi

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: chatni, Side Dish

Cuisine: Andhra pradesh

Author: Rama G

Ingredients

• 1 cup chopped fresh ginger, washed well and skin removed
• 1 lemon sized ball tamarind
• 1/2 cup jaggery powder
• 10 dry red chillies
• salt t taste
• 1 tsp fenugreek seeds
• 1 tbsp sesame oil
• Asafoetida
• 1 tsp mustard seeds

Instructions

• Clean the tamarind, remove he fibres and soak in just enough hot water for 15 minutes
• Heat 1 tsp of oil and sauté ginger on a medium flame for a few minutes. 
• Heat rest of the oil, add asafoetida, fenugreek seeds and red chillies. 
• Sauté till red chillies are roasted well. Take out only the red chillies and leave the rest in the pan with the oil. 
• Extract a thick pulp from the soaked tamarind.
• In a blender, add sautéed ginger, roasted red chillies, tamarind paste, jaggery powder and salt. 
• Blend well to a thick, smooth chatni consistency adding water if necessary
  
• Adjust the seasonings at this stage. 
• Take out in a bowl and add the oil tempered with asafoetida, mustard seeds and fenugreek seeds. 
• Store in clean glass jar. It lasts for a good amount of time when refrigerated. 

Notes

1. You can use chilli powder instead of dry red chillies and tamarind paste instead of soaked tamarind. 
2. Quantity of the ingredients largely depend on the variety of ginger (some gingers are very pungent), tamarind (the older it is, more sour), chillies (some chillies do not have colour but very spicy), etc. So, you need to adjust accordingly. 
3. You can add tempering of channa dal if you wish. 

 

You can check for more Andhra recipes here