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Allam Pachadi Recipe

Allam Pachadi
How To Make Allam Pachadi

About Allam Pachadi Recipe: A tantalising chutney from the Andhra region, this ginger-based pachadi is a perfect accompaniment to all your meals!

  • Total Cook Time 30 mins
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Allam Pachadi

  • 1 Cup ginger cubes
  • 1/2 Cup tamarind pulp
  • 2 Tbsp chana dal
  • 2 Tbsp urad dal
  • 1/2 Tbsp methi seeds
  • 1 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 3 Whole red chilli
  • jaggery (as per taste)
  • salt (as per taste)
  • For tempering:
  • 1 Tbsp oil
  • 1 Whole red chilli
  • 1 Tbsp mustard seeds
  • 8-10 Curry leaves
  • 6-7 garlic cloves, chopped

How to Make Allam Pachadi

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1.
Heat some oil in a pan and cook the ginger cubes till the raw smell reduces and the colour of the ginger changes to light brown. Keep aside.
2.
Dry roast chana dal, urad dal, methi seeds, cumin seeds, coriander seeds, red chillies on low flame.
3.
When every ingredient cools down, transfer them to a mixer and blend into a smooth paste. Add some water if needed.
4.
Now add the tamarind pulp, jaggery and salt and blend again till you get the desired thick and smooth consistency. Transfer it to a bowl.
5.
Heat oil in a pan and add garlic, mustard seeds, curry leaves and red chilli to it and temper.
6.
Pour the tadka on the pachadi and mix.
7.
Once it cools down, store the allam pachadi in a glass jar. Dry roast chana dal, urad dal, methi seeds, cumin seeds, coriander seeds, red chillies on low flame.
8.
When every ingredient cools down, transfer them to a mixer and blend into a smooth paste. Add some water if needed.
9.
Now add the tamarind pulp, jaggery and salt and blend again till you get the desired thick and smooth consistency. Transfer it to a bowl.
10.
Heat oil in a pan and add garlic, mustard seeds, curry leaves and red chilli to it and temper.
11.
Pour the tadka on the pachadi and mix.
12.
Once it cools down, store the allam pachadi in a glass jar.

Key Ingredients: ginger cubes, tamarind pulp, chana dal, urad dal, methi seeds, coriander seeds, cumin seeds, Whole red chilli, jaggery (as per taste), salt (as per taste), For tempering:, oil, Whole red chilli, mustard seeds, Curry leaves, garlic cloves

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