Allam Pachadi – Ginger Chutney


A simple every day ingredient that adds punch to our meals is ginger. I cannot emphasize enough the amazing healing and medicinal properties of this knobbly rhizome that have been vividly described in Ayurvedic texts. Those of you who love ginger or like to include ginger in your diet, try this recipe. Though ginger plays the lead role in this pachadi, its flavor is not overpowering. The pungency of ginger is perfectly balanced with the sweetness of jaggery and tangy tamarind. With just a hint of garlic, some protein boost in the form of lentils and topped with toasted mustard seeds this pachadi makes a great accompaniment to idlis, dosas and vadas.

Allam Pachadi

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  ginger

 Ingredients

  •   1 1/2" to 2" ginger root, remove skin, slice (reduce if you can't take spice)
  •   1 tbsp split black gram dal (minapa pappu)
  •   1 1/2 tbsps bengal gram (senaga pappu)
  •   1 green chilli
  •   2 dry red chillis (adjust to suit your spice level)
  •   2 garlic cloves (optional)
  •   small lemon sized tamarind
  •   2-3 tbsps grated jaggery
  •   1/4 cup water (adjust)
  •   salt to taste
  •   2-3 tsps oil
  • For tempering/poppu/tadka:

  •   1/2 tsp mustard seeds
  •   6-7 fresh curry leaves
  •   1 tsp oil or ghee

Method for making Allam Pachadi

Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates. Add the red chillis, green chilli and garlic and saute for a minute. Remove and keep aside.
In the same pan, add the remaining oil, add ginger and saute till it turns red (approx 3 mts). Remove from heat and cool.
Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt, to a slightly coarse paste by adding about one-fourth cup of water.
Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds. Add this seasoning to the ground pachadi. Serve with idlis, dosas or vadas.

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63 thoughts on “Allam Pachadi – Ginger Chutney

  1. Hi Sailu,

    looks absolutely nice, feels drooling.
    By seing the pic itself i find it tastes absolutely nice.
    Pl post more Ginger recipes.

    Regards,
    Madhavi

  2. We are all ginger “fans” at home. Your posts make me appreciate how exotic our foods are. Seriously, this is a completely new cuisine for me! The only South Indian foods that my mom consistently made at home were idlis and dosa. So all these recipes are an eye opener. Thanks for posting Sailu.

  3. I like ginger in small amounts. I am tempted to try this especially since you say that the flavor of ginger is not overpowering here.
    Beautiful pic!

  4. hi the pic looks so tempting..i feel like grabbing the idli out from it and eat it….can u please post very basic recipes like idle,dosa(all south indian breakfast) with the correct amount of measures and tips n tricks to get them right…tht wud be immensely helpful to novices like me!!!!

  5. that sure looks yummy Sailu! the mustard seeds look as if they’ve been carefully placed at intervals! an aesthetic pic!! ๐Ÿ™‚ since I’ve started cooking on my own, I have discovered my love for ginger!

  6. Sailu, this was the pachadi we used to have with many tiffins – I’ve even mentioned this in my latest post. Didn’t realise we needed so little ginger, though! Actually, I never attempted to make it myself ๐Ÿ™‚

  7. Hi Sailu,

    ThanQ for an authentic recipe. Picture itself makes my mouth water.
    Can we save this pachadi, to use it like pickle?

    Veena, you can store this in the refrigerator for a few days. I’ll be posting a ginger pickle recipe soon, you can look forward to that.

  8. I am a fan of ur pachadis.. Wht’s more, thanks to your blog my andhra vocab seems to be increasing– am familiar with atleast two new words- pachadi and poppu.. ๐Ÿ™‚

  9. Hi Sailu,

    Photo is very tempting. My mom prepares ginger chutney frequently. Even i tried several times but never got that flavour or colour. i will definitely try, you explained it very clearly. Thanks

  10. hi sailu…i’m from kakinada…recently got married n came here…me from mumbai n comp my studies there…as i cudnt learn cooking, ur site helped me a lot in preparing many dishes….firstly experimenting and now confident in my cooking….thanks a lot for ur all recipes..i have subscribed to ur site also…n receive all the latest ones…
    if i want to mail u any of my recipes how can do i do it …..r pictures necessary….i hope u will reply.

    I’m glad to hear that the recipes from my blog have helped you in your cooking, Swarna Lata. If you want to share your recipes, you can email me at sailusfood [at] gmail [dot] com (inclusion of images would be appreciated::))

  11. Hi Sailu,

    I am a 52 year old male from San Diego California. In 2004 I became a vegetarian and started cooking for myself. I consider myself fortunate that I discovered your website early on.
    Your site has provided me with many good recipes that tasted as good as they looked.
    Small question. The shape of the container containing the chutney in this recipe is very unusual. Where did you buy it?
    Kudos on your wonderful site and great photos.

    Hi Ram, Thank you for your kind words and am glad the site has been of help to you. I live in Vizag, India where there is no dearth for stainless cookware and utensils. I bought it at a local store in Vizag.

  12. Hi, was just subscribing to feeds in reader, and this site was recommended.:-) Then, I noticed that you have posted Allam Pacchadi recipe too. Your picture along with the idli’s is really yummy looking:-)

  13. Hi Sailu,
    I should admit two things. Firstly, I have become a better cook comparatively and secondly, I am a copy cat now. These days I am peeping into your site and advising some alterations to my Mom in her cooking , who is equally a very good cook as you are. Anyways, my husband really loves this chutney and I have decided on tomorrow’s breakfast now.

    Cheers
    Anu

  14. Hi Sailu-

    I tried this pachadi along with pungulu and took it our friends party. It was a great success, they all loved it so much. Thank you for the recipe

    Sirisha.

  15. Andhra cuisine probably boasts of most varieties of pachadis than any other cuisine I can think of. It was the delicious pachadis of Andhra which prompted me to put up the 1001 Pachadi cookbook.

  16. hello sailuji, thanks for giving such a wonderfull recipe. but i wonder what is different between ginger pickle and ginger chuutney.? is there any acording to u> pls. explain me.

  17. hi sailu ur pickle is amazing and mind blowing. as i am newly married dont know much of cookingand ur ginger pickle really came out well.

  18. Hello Sailu. U have amazing recipes here.

    I tried ur pesarattu.Came out really well. I wanted to ask you if we can use Split moong dal ( with skin) instead of whole moong dal for the pesarattu?

    I love andhra food as i have relatives in hyderabad. U remind me of my maasi everytime i chk ur recipes!

    thnks and keep posting such fabulous recipes!

    love ashwini

    Yes, Ashwini, you can use split moong dal with skin to make pesarattu.

  19. Hi Sailu,
    This is the first time I’m writing u even though i have been visiting ur website for the past few weeks. One of my friends introduced me to this website. I’m from Kakinda, living in PA, USA. Me and my husband love Andhra food a lot. I used to ask my mom over phone for the recipes but now, i think, as i found ur website, i need not do that.
    I like ur recipes which are same as my mom used to make (same ingredients and very simple). i tried ur “poori-kura” recipe which has come out really tasty and my husband loved it. thanx to u ๐Ÿ™‚
    Love ur recipe pictures..they are so mouth watering..keep posting the amazing recipes and delicious recipe pics.

    Cheers.
    Jo.

  20. Hello,

    One of my friend prepared this dish today.

    I was interested in knowing how to prepare.

    I came across your site. Thanks for the recipe.

    I will try tomorrow and then let you know how it came out.

    Thanks.
    KrutiNischal

  21. We used eat this chutney regularly when we were kids, decade ago i moved out of india and not tasted this chutney since then. My mother used to add coriander leaves paste also & tastes great.

  22. Hi Sailu,
    Thanks for the recipe. I prepared it yesterday. Every thing turned out very well, the color, texture, look etc. But it was tasting bitter. Any idea what made it bitter.

  23. Thanks sailu garu…i prepared this chutney today and it was superb !!!!I received compliments from my husband.I Am great fan of your recipes ๐Ÿ™‚

  24. Tried the chutney..the red chutney tasted lipsmacking and super yumm and exactly like the one we can at restaurants ๐Ÿ™‚ Thankyou ๐Ÿ™‚

  25. Tried the chutney..the red chutney tasted lipsmacking and super yumm and exactly like the one we can at restaurants ๐Ÿ™‚ Thankyou ๐Ÿ™‚

  26. Hey, Just wanted to let you know that I tried this today and we loved it. I’ve attempted allam pachadi before, but it was never quite right before. Thanks for posting.

    Good luck,
    Anu

  27. Hey, Just wanted to let you know that I tried this today and we loved it. I’ve attempted allam pachadi before, but it was never quite right before. Thanks for posting.

    Good luck,
    Anu

  28. Its really awesome Sailu. Tasted almost similar to what my mom used to make at home. I have a question though… My mom used to prepare this in huge quantiy and slightly thick and store it in the refrigirator.. which she used to dilute and add tempering whenever required. Can I use this recipe to do the same and store? what precautions should I take. Please suggest

    1. Sailu please reply, as I dont have time to prepare chutneys daily.. I wanna prepare this and stock it for 1month.. atleast 15days

      1. You can store up to 2 or 3 weeks. Ensure that you do not add water while grinding and do not do the tempering. Keep the paste in fridge. As and when you require, remove a portion, add a little water and grind to a smooth paste and do the tempering.

  29. Hi when you say “tamarind small lemon size/gooseberry size”, do you mean i should use the tamarind juice to grind or can I put the tamarind as such in the mixie?

  30. Hi Sailu, I made this chutney today and it came out really well. My husband and I loved it. I always thought making this chutney takes a lot of time, but it was very simple and took me just 15 mins. Reminded me of home ๐Ÿ™‚

  31. Hi Sailu garu,
    Thanks for the recipe , the taste is good but the colour is very lighter than the one which you are showing here , what i have to do to for that ??

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