Allam Pachadi | Ginger Chutney Recipe
A vegan South Indian Recipes recipe with ginger - peeled and roughly chopped, jaggery, tamarind - soaked and pulp extracted. Ready in 30 min, serves 6.
Curated byAditi Iyer🇮🇳
- 1
To begin the preparation of Allam Pachadi, add oil in a small pan, and add jeera, pepper, methi seeds, red chilli and urad dal and roast until Fragrant and colour changes
s white urad dal (split) - +1/ for tadka(2 teaspoon)kala jeera(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1/4 teaspoon)sesame seeds (til seeds) - optional(0.1 teaspoon) - 2
Add this in a blender along with ginger, jaggery, tamarind pulp, salt and 1 tablespoon of water and blend this till it achieves a smooth texture and dish it out into a bowl
ginger - peeled and roughly chopped(40 grams)jaggery(40 grams)tamarind - soaked and pulp extracted(30 grams)salt - 3
Now add some oil in the same pan and make a tadka with mustard, hing, curry leaves and red chillies and spoon it on top of the chutney
s white urad dal (split) - +1/ for tadka(2 teaspoon)-3 dry red chillies(2)mustard seeds(1/4 teaspoon)curry leaves - few - 4
Serve the Allam Pachadi with Pesarattu!
Nutrition Facts
Per serving
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Allam Pachadi | Ginger Chutney Recipe
A vegan South Indian Recipes recipe with ginger - peeled and roughly chopped, jaggery, tamarind - soaked and pulp extracted. Ready in 30 min, serves 6.
Curated byAditi Iyer🇮🇳
Directions
4 steps- 1
To begin the preparation of Allam Pachadi, add oil in a small pan, and add jeera, pepper, methi seeds, red chilli and urad dal and roast until Fragrant and colour changes
s white urad dal (split) - +1/ for tadka(2 teaspoon)kala jeera(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1/4 teaspoon)sesame seeds (til seeds) - optional(0.1 teaspoon) - 2
Add this in a blender along with ginger, jaggery, tamarind pulp, salt and 1 tablespoon of water and blend this till it achieves a smooth texture and dish it out into a bowl
ginger - peeled and roughly chopped(40 grams)jaggery(40 grams)tamarind - soaked and pulp extracted(30 grams)salt - 3
Now add some oil in the same pan and make a tadka with mustard, hing, curry leaves and red chillies and spoon it on top of the chutney
s white urad dal (split) - +1/ for tadka(2 teaspoon)-3 dry red chillies(2)mustard seeds(1/4 teaspoon)curry leaves - few - 4
Serve the Allam Pachadi with Pesarattu!
About this recipe
A vegan South Indian Recipes recipe with ginger - peeled and roughly chopped, jaggery, tamarind - soaked and pulp extracted. Ready in 30 min, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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