Allam Pachadi is the all time favorite side dish for anything on your plate. This is an Authentic , Traditional pickle/Chutney/Thokku of Andhra Pradesh with heavenly taste. Will tickle your taste buds with its exotic spicy, tangy and sweet flavours. During my childhood we lived in Vijayawada for few years and my mom learnt Allam Pachadi there. This Allam pachadi is her signature recipe and I learnt making this from her long back. Even my husband's family members and friends are great fan of this. Allam Pachadi can be even used as a dip or spread. This flavourful and Spicy Pickle stays fresh even for two months.....
- Pre time: 20 mins
- Cooking time: 05 mins
Ingredients for making Allam Pachadi:
- Ginger 500gms
- Tamarind a big lemon size
- Red chilli powder 5 tb spoons
- Jaggery powder 6 tb spoons
- Crystal salt 4 tb spoons
- Gingelly oil 150 ml
- Mustard seeds, chana dal and 2 red chillies for seasoning
How to make Allam Pachadi?
Wash the ginger well without any dirt and wipe them dry.
Peel the skin and cut them to small pieces.
Boil 50 ml of water and soak the tamarind in the hot water.
Wait till the hot water gets cooled.
Now take a bigger size mixie jar and add the ginger pieces, jagery powder, salt, red chilli powder and the soaked tamarind (without water) into it and grind to very fine smooth paste.
Then add the water in which the tamarind was soaked and grind further to smooth paste.
Transfer the stuff to a broad bowl.
Heat a wok with 150 ml of gingelly / sesame oil.
Add the seasoning items.
When the chana dal becomes roasted red , pour the oil on the ginger stuff in the bowl and mix well with a ladle.
Once the pickle gets cooled store it in a glass bottle.
It can be stored for months in refrigerator and used.
It can be spread on the rotis and rolled for lunch box.
It gives a heavenly taste when had with idli, dosa and pesarratu.
Can be mixed in hot rice and had with any raithas.