Allam pachadi recipe – authentic andhra-style ginger chutney with purti kachi ghani mustard oil

Prep Time: 25 mins
Cook Time: 5 minutes

Total Time: 30 minutes

Servings: 2 jar

Introduction:

Allam Pachadi, a vibrant and fiery ginger chutney, is a cornerstone of Andhra Pradesh cuisine. “Allam” translates to ginger in Telugu, and “pachadi” refers to a relish or chutney. This condiment is celebrated for its unique blend of sweet, sour, and spicy flavors, making it a versatile accompaniment to various South Indian dishes.

Ingredients:

• – 1 cup fresh ginger, peeled and finely chopped
• – 1/2 cup tamarind pulp
• – 1/2 cup jaggery (adjust to taste)
• – 4-5 dry red chilies
• – 1 teaspoon mustard seeds
• – 1 teaspoon urad dal (split black gram)
• – 1/4 teaspoon asafoetida (hing)
• – 4 tablespoons Purti Kachi Ghani Mustard Oil
• – Salt to taste
• – A few curry leaves

Instructions:

• Prepare the Ginger: Peel and finely chop the ginger.

• Sauté the Ginger: Heat 2 tablespoons of Purti Kachi Ghani Mustard Oil in a pan. Add the chopped ginger and sauté until it turns golden brown. Remove and set aside.

• Prepare the Tamarind Pulp: Soak tamarind in warm water and extract the pulp.

• Cook the Pachadi: In the same pan, add the tamarind pulp, jaggery, and salt. Cook until the jaggery dissolves and the mixture thickens.

• Add Ginger: Add the sautéed ginger and dry red chilies to the tamarind mixture. Cook for a few more minutes until the pachadi thickens further.

• Temper the Pachadi: Heat the remaining 2 tablespoons of Purti Kachi Ghani Mustard Oil in a separate small pan. Add mustard seeds, urad dal, asafoetida, and curry leaves. Allow the mustard seeds to splutter.

• Combine and Serve: Pour the tempering over the pachadi and mix well. Allow it to cool. Serve with rice, idli, dosa, or any other South Indian dish.

Tips and Variations:

• – Adjust the jaggery and tamarind to balance the sweet and sour flavors.
• – For a spicier version, add more dry red chilies.
• – Store the Allam Pachadi in an airtight container in the refrigerator for up to a week.
• – For a smoother texture, blend the cooked pachadi before the tempering.