Andhra style Allam pachadi - Ginger chutney

The Allam Pachadi of Ginger chutney is a classic chutney which is taken along with Dosa, Idli or  Pesarattu ( moong dal dosa ).   If you love ginger or wandering how to include ginger in your meal then you can try out the Allam Pachadi recipe.   Ginger or Allam is a very simple every day ingredient which adds punch to our meai.  There are very good healing and medical properties of the Allam.   It takes only around 25 to 30 minutes to prepare Allam Pachadi recipe.   Let us see how to prepare Allam Pachadi.

Ingredients required :

• 2" Ginger root, remove skin, slice it
• Split black gram dal ( minapa pappu ) - 1 table spoon
• Bengal gram ( senaga pappu ) -  1 1/2 table spoon
• Green chilli -  1 or 2 pieces
• Dry red chillies -  2 or 3
• Garlic cloves -  2 nos ( optional )
• small lemon sized tamarind
• Grated jaggery - 2 to 3 table spoons 
• Water - 1/4 cup or required amount
• Salt to taste
• Oil - 2 to 3 table spoons

For tempering ( popu ) :

• Mustard seeds -  1/2 table spoon
• Fresh curry leaves -  8 to 10
• Oil -  1 table spoon or Ghee

Method of preparation of Allam pachadi :

• Heat a table spoon of oil in a non-stick pan.  Add the split gram dal, bengal gram and allow them to turn red and a nice aroma comes out.  Add the red chillies, green chillies and garlic and saute for a minute.  Remove and keep aside to cool
• Now in the same pan, add the remaining oil and add ginger and saute till it turns red.  Remove and keep aside to cool
• Now grind the roasted dal mixture, ginger, tamarind and jaggery along with salt to make a slightly coarse paste by adding little water
• Heat oil or ghee in a pan and add the mustard seeds and let them pop.  Add curry leaves and fry for few seconds  Add this seasoning to the ground pachadi.  
• Serve the allam pachadi with hot idlis, or pesarattu or even with steamed rice.

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.