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🇮🇳
Instructions
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!
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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!
Rate this recipe
You might also like · South Indian Recipes
Tamarind Ginger Chutney
⏱️ 30 min
South Indian Coconut Chutney (Recipe In Hindi)
⏱️ 20 min
Pudina Idli Recipe - Mint Flavoured Idli
⏱️ 30 min
Kothamalli Thovayal Recipe (Dry Coriander Leaves Chutney)
⏱️ 15 min
Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe)
⏱️ 50 min
Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta
⏱️ 30 min