Nilava Allam Pachadi – Ginger Pickle


Amma prepares pickles which are out of the world and today I’m blogging one of her most-relished pickle recipes using ginger. A bright, unique flavored achar, nilava allam pachadi aka ginger pickle is a perfect combination of sweet and spice. During the pickle preparation the gingery aroma that fills the kitchen is intoxicating and makes your taste buds sing.:) Prepared from fresh ginger root, dry red chillis, tamarind and jaggery, this fiery gingery pickle can spice up your meal be it with rice, rotis, dosas or idlis and works as a digestive aid too. Stays fresh for quite a while if refrigerated.

nilava allam pachadi

Nilava Allam Pachadi Recipe

Recipe Source: Amma

Prep & Cooking: 30 mts

Cuisine: Andhra

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1

ginger pickle

Note:

Alternately, you can add store bought or pre-ground red chilli pwd (used for preparing pickles) 1 1/2 -2 tbsps and 1 tsp methi pwd to the ground ginger mixture instead of frying the dry red chillis and methi seeds. Coriander seeds and cumin are optional ingredients.

Nilava Allam pachadi

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  ginger

 Ingredients

  •   100 gms ginger root, remove skin, wash, dry and slice
  •   100 gms tamarind
  •   100 gms grated jaggery or sugar
  •   5 Kashmiri red chillis (adjust to suit your spice level)
  •   1 1/2 - 2 tbsps salt
  •   a little over one-fourth cup oil
  •   1 tsp methi/fenugreek seeds/menthulu
  •   2 tsp coriander seeds/dhania/dhanyalu
  •   1 tsp cumin seeds/jeera/jeelakara
  • For tempering/poppu/tadka

  •   1 tsp mustard seeds
  •   10 fresh curry leaves
  •   8-10 cloves garlic
  •   2-3 tsps oil

Method for making Nilava Allam pachadi

Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.
2 Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.
3 In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.
4 Once cool, grind the fried ginger slices, softened tamarind, jaggery and salt to a fine paste. Remove onto a dish and add the ground spice pwd.
5 Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds. Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerate.

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50 thoughts on “Nilava Allam Pachadi – Ginger Pickle

  1. what a stunning colour, Sailu!
    Do you think it would work if I reduce the jaggery as I am not too fond of the sweetness?

    You can reduce jaggery and the amount of red chillis as well.

  2. gosh, thats a real beauty sailu. i have a bottle of priya ginger pickle and i adore it. as soon as it gets over(very soon IMO;) i’ll try ur ginger pickle recipe.
    and once again WOW @pics…

  3. Wow…what a mouth watering picture..My Mom also prepares this pickle.But she never stored in fridge.Its fresh even after 6 months. Is it compulsory to store in frdge???

    Yes, you need to refrigerate.

  4. Hai Sailu , i’m Punitha, Your Allam pachadi looks awesome and it’ll match for idli . dosa, bread, chappathi , upma, and curd rice. It is a multi purpose dish and also it has medcinal value too….
    Thank you a lot Sailu…. Bye…

  5. wow I always like this pickle served here in Atlanta in krishna vilas
    I sometimes go to their restaurant to have a taste of this pickle
    cool now I can make it in my home
    great sailu
    bye

  6. My mom used to make this version. I love the color and its just very inviting and looks delicious. Now you remind me of this I think am gonna make it this week. thanks for sharing.

  7. Wow!! pics look awesome, I love pickles a lot, can you also post nilava mamidiyakaya, Vankaya, dondakaya……..etc pachidillu sometime……..Thank you

  8. i hate ginger pickle, but strangely, have been thinking of making it for a while now! i know, weird!! and now u posted a great recipe for it ๐Ÿ™‚

  9. Thank you for giving a good better half of morning breakfast like Edli’s and Doasa’s. Ginger as an early breakfast treat is good for health also. Nice post.

  10. ur ginger pickle looks awsome “mouthwatering”
    my mother used to make this…..

    do visit my blog when u find time…and leave ur comments and suggestions…
    http:envittuvirundhusamayal.blogspot.com

  11. I have become too addicted to these types of pickles, but I only get the chance to eat the pre-made jarred kind… I have never attempted it myself, looks soooo good though!

  12. WOW what a color and the pickle looks just awesome and my taste buds have already tickled ๐Ÿ˜‰ My mother makes exactly the same way. I will have to try out sometime, not sure if I can reach upto your level.

    Btw, I am also from Vizag. Good to see a popular blogger from my hometime.

    Praneetha
    http://kitchenflavors.blogspot.com/

    Please visit my blog and give me your valuable suggestions.

  13. Looks awesome but I don’t think 5 red chillis will bring that much colour.

    Kashmiri red chillis give a nice red color and probably we used more than 5 chillis to suit our palate.

  14. Hi Sailu,

    I am new to the blog. I came across your site when i am searching for gobi manchuria. Pickle looks delicious. All the items in your site are so interesting with Great Pictures.

  15. Hello Sailu,

    Your allam pachadi sounds easy to prepare. Thank you for sharing it.

    It’s on my menu for today’s lunch : )

    Anu

  16. Hi Sailu garu,

    I m a regular visitor of ur blog. this allam pachadi looks so yummy and i tried today. it turned out well but i didn’t get ur red colour. how will i get it. thank you for sharing it.

    Madhavi

  17. Hi Sailu,
    I am a silent follower of your blog for more than a year. I have tried most of your recipes and each and every recipes turned absolutely perfect. Yesterday i tried the ginger pickle it tastes great., but i didn’t get your color. I got a kind of brownish color and i used regular store brought SWAD chillis. Is it bcoz of that?

  18. Hi Sailu,
    I am a silent follower of your blog for more than a year. I have tried most of your recipes and each and every recipes turned absolutely perfect. Yesterday i tried the ginger pickle it tastes great., but i didn’t get your color. I got a kind of brownish color and i used regular store brought SWAD chillis. Is it bcoz of that?

  19. Hey Sailu,
    I am new to making any Nilava pachadis.
    What to do with the oil used for frying Ginger slices?
    can I add it to pickle stored in bottle or just reuse for making dosas etc
    Thanks in advance.

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