Allam pachadi/ ginger chutney for breakfast with step-by-step instructions and images

 Allam pachadi/ ginger chutney with step by step instructions 

This recipe is easy to make, it tastes like hotel style. It goes will with dosa, idly, vada etc., for each and every South Indian breakfast recipe.

• Here I used the combination of idly, for idli it is too yummy and who doesn't like idly you can try with this allam pachadi recipe for idli.
• I don't like to eat idly because I feel that the idly should be eaten when we are sick. I often used to prepare idli for them and try with Allah pachadi, its taste yummy and how I am preparing idli twice in a month.
• Here jaggery takes a major place for this recipe we need to add according to the taste of sweetness.

Tips:

• While grinding add hot water so that it stay fresh for longer period 
• If use normal water it may stay fresh for 2 to 3 days, store it in a refrigerator 

I hope you will try this recipe and enjoy the recipe.

Allam pachadi/ ginger chutney recipe takes time is

• Prep Time : 2 minutes 
• Cook Time : 10 minutes 
• Total Time : 12 minutes 
• Course : Side dish
• Place of origin : India
• Cuisine : Telangana, Andhra, South India 
• Main ingredients : allam, tamarind, jaggery 
• Author : Lohitha

Allam pachadi/ ginger chutney recipe with step by step instructions

 

Ingredients:

For allam pachadi:

1. 5 inch allam/ ginger
2. Tamarind small lemon size 
3. 3 tsp Jaggery 
4. 2 tsp urad dal
5. 1 tsp jeera
6. 4 garlic 
7. 15 red chilies 
8. 2 tsp oil
9. ¼ cup water

For thadaka/ seasoning:

1. 2 tsp oil
2. ½ tsp mustard seeds 
3. ½ tsp cumin seeds 
4. 2 red chilies 
5. ¼ tsp turmeric powder
6. 2 garlic crushed 
7. Few curry leaves 

Preparation of allam pachadi/ ginger chutney with step-by-step instructions and images:

1. Heat the oil in a pan
2. Add urad dal fry for a minute
3. Add ginger/ allam to the pan and fry for a minute 
4. Add cumin seeds and garlic to the pan and fry for a while
5. Add tamarind, jaggery to it and cook until jaggery melts, maintain low to medium flame 
6. After jaggery melted add red chillies and cook for another minute 
7. Add water to it and cook until water evaporates, and turn off the flame
8. Cool them completely and add them to the jar and grind them completely like a paste and remove to the serving bowl

For thadaka:

1. Add oil to the same pan
2. Add mustard seeds and cumin seeds and fry until they splutter 
3. Add crushed garlic and red chillies and fry them
4. Add curry leaves and turmeric powder and turn off the flame
5. Add this thadaka to the allam pachadi 
6. That's it allam pachadi/ ginger chutney is ready to serve

Enjoy the tastyyummiest allam pachadi/ ginger chutney recipe