South Indian RecipesSide DishVegan

Allam Pachadi | Ginger Chutney Recipe

Name: Allam Pachadi | Ginger Chutney Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: South Indian Recipes
Ingredients: 40 grams ginger - peeled and roughly chopped; 40 grams jaggery; 30 grams tamarind - soaked and pulp extracted; 2 teaspoon s white urad dal (split) - +1/ for tadka; 1/2 teaspoon kala jeera; 1/4 teaspoon methi seeds (fenugreek seeds); 2 -3 dry red chillies; 1/4 teaspoon mustard seeds; 6 -7 whole black peppercorns; 1/8 teaspoon sesame seeds (til seeds) - optional; pinch asafoetida (hing); curry leaves - few; salt; sunflower oil - as needed

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🇮🇳

Calories

770kcal

Estimated Cost

₹350-500

Carbs90g

Protein56g

Fats21g

Servings Scaler

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!

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Recipe Source: archanaskitchen.com

South Indian RecipesSide DishVegan

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🇮🇳

Cook Time30 min

Calories

770kcal

Est. Cost₹350-₹500

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

90g(47%)

Protein

56g(29%)

Fats

21g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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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!