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 Recipe
Prep & Cooking: 15-20 mts
Serves 3-4 persons
Cuisine: Andhra
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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
1 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.
2 In the same pan, add the remaining oil, add ginger and saute till it turns red (approx 3 mts). Remove from heat and cool.
3 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.
4 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.
By sailu • Jun 30th, 2008 • Category: All Recipes, Andhra Recipes, Chutneys & Pachadis, Vegan recipes, Vegetables
what a beautiful pic sailu… red, bright chutney with fluffy idli in thee background… simply beautiful
Sounds absolutely wonderful! I adore ginger, especially its smell. I’m marking this recipe to try. thank you!
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
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.
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!
looks delicious sialu, nothing like pesrattu with allam pachadi! heaven! u’re idlis look great!
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!!!!
wow,the pic is amazing,I am a big ginger fan and this allam pachadi looks too good,will definately try it..
that sure looks yummy Sailu! the mustard seeds look as if they’ve been carefully placed at intervals! an aesthetic pic!!
since I’ve started cooking on my own, I have discovered my love for ginger!
Wow, what a fabulous pic! I am dribbling on your chutney!
Gorgeous pachadi with perfect combo! Never made it…tempting one
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
lovely chutney sailu! a nice alternative to coconut chutney - with those idlis alongside, i want to taste tht chutney
Looks amazing Sailu! Am planning a post on seasonal chutneys soon. Will def link you!
i will absolutely be making this. gorgeous picture (what’s new about that?).
feeling homesick after looking at the pics. Will try at home for sure.
Wow! Perfect idli and chutney. It’s inviting…
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.
perfect ginger chutney. it looks inviting with idly
Such a nice picture - very tempting:)
that’s a lovely and clean picture
but ginger in a chutney is a no-no for me 
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..
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
I think I will like this as a side for rotis. This flavorful chutney with so little ginger..
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::))
Nice Picture with lovely colors
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.
My mom makes the same way., when i tried once it was a big flop, with ginger overpowering..
I have got to try this.
Sorry for not visiting regularly but I have been really busy with work.
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:-)
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
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.
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.
Hey! that pic itself is mouth watering! thanks alot for the delicious pachchaadi Sailu
Thanq very much Sailu,i was searching for allam pachadi last time,now it’s here….:)
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.