Preparation
🕒 Prep Time: 10 mins | 🍳 Cook Time: 10 mins | 🥣 Makes: ~¾ Cup
📦 Storage: Keeps well for 1 month (refrigerated in an airtight container)
👩🍳 Recipe by: Him Organics
Allam Pachadi is a spicy, sweet, and tangy ginger pickle from Andhra Pradesh, popularly served with idlis, dosas, chapathis, and even plain rice with ghee. At our home, we especially enjoy it with steaming hot rice—it’s absolute comfort food.
This heartwarming recipe comes from my mother-in-law’s kitchen, and I’m so excited to share it with you all. Especially during winter, a spoon of this fiery ginger chutney warms you from the inside out!
🌶️ Ingredients
- Gooseberry-sized tamarind (soaked in ¼ cup warm water for 10 mins)
- 12 dry red chillies (preferably Guntur variety)
- 40–50 fresh curry leaves
- 15 g / ¼ cup chopped fresh ginger
- 30 g / ¼ cup grated jaggery
- ¼ tsp asafoetida (hing)
- ½ tsp turmeric powder
- 1–2 tsp urad dal (split & husked black gram)
- ¼ tsp methi seeds (fenugreek)
- ½ tsp mustard seeds
- 4 tbsp sesame oil
- Salt to taste
🍲 Method
- Temper the Spices:
Heat sesame oil in a pan. Add mustard seeds, fenugreek seeds, urad dal, red chillies, and curry leaves. Once they splutter and turn aromatic, switch off the heat. - Separate the Oil:
Strain the oil and keep it aside for later. - Grind the Mix:
In a blender or food processor, add the tempered ingredients, drained tamarind, chopped ginger, jaggery, asafoetida, turmeric powder, and salt. Blend into a smooth paste. - Mix in the Oil:
Pour the ground paste into the reserved oil and mix thoroughly. - Rest Before Use:
While you can use the pachadi immediately, it’s best to let it rest for 3–4 hours for the flavors to blend beautifully. - Store It Right:
Transfer to a clean, dry airtight glass jar and refrigerate. Use a dry spoon each time for longer shelf life.
Serving Suggestions
- With hot rice and ghee
- Alongside dosa or idli
- With curd rice or even as a spread for wraps
