Allam Pachadi Recipe / Allam Chutney Recipe
Relish this zingy Allam Pachadi which tantalize your taste buds in the very first slurp and zest up your meal with this dainty dish..
An Overview On Allam Pachadi:
Indian Cuisine has always been a treasure trove of iconic dishes and the state of Andhra Pradesh has significant contribution to offer. It has a huge array of dishes that are really authentic and delicious and has been passed on to generations since several decades. One such lucrative dish is this lip-smacking Allam Pachadi/Allam Chutney that would allure you with its fantabulous flavor and aroma. It has the fiery element like any other Andhra dish, but this Allam Pachadi comes with a tangy twist and surprise you with a sweet punch.
Allam Pachadi is a quintessential Andhra dish that comes with a fiery tangy sweet taste, a popular accompaniment for Idli, dosa, appam and pesarattu. Ginger is the key ingredient of this dish and it is spruced up with the flavours of regular Indian condiments like red chili powder, mustard and methi seeds, asafoetida and dried red chili. The perfect blend of tamarind along with jaggery and ginger creates an fantastic taste that you would fall for.
Allam Pachadi is one of the famous accompaniments that you would commonly find in Andhra households and restaurants as well. Apart from being versatile, it is also quick and easy to make and this chutney is one of the staples in the pantry which can be used as an instant dip for any snack or savory. It tastes terrific with Pesarattu and soft fluffy dosa. Take a plate of sizzling hot steamed rice and smear a dollop of ghee over it. When it starts melting, just squirt in a spoon of Allam Pachadi with the rice and eat instantly with a crunch and savour the sensation slowly in every bite.
There are many versions of making this Allam Pachadi and it varies from region to region. At some places they would make it plain with just a tempering of mustard and methi seeds, and yet in some other regions they would make it all the more delectable with the addition of garlic and cumin. At some parts of Andhra, they do not add green chilies, chana and urad dal and instead they just add cumin seeds and curry leaves. Similarly, some versions do not add red chili powder at all and therefore each version differ slightly from one another in color and flavor though the basic ingredients remain the same.
Here, I have given the basic version of making Allam Pachadi that can be made simply at home:
Ingredients Required To Make Allam Pachadi Recipe / Allam Chutney Recipe
How To Make Allam Pachadi Recipe / Allam Chutney Recipe
Take a quarter cup of tamarind and soak it in a cup of hot water for about ten minutes approximately.
When it cools down, just squeeze out the tamarind and take the pulp out of it and keep aside.
Take half a cup of ginger and wash thoroughly. Peel off the skin from the ginger and chop them into small pieces and drop them in a blender.
Now add the tamarind pulp into the blender and blitz them into a fine paste and keep aside.
Heat a saucepan and tip in three tablespoons of sesame oil and when the oil is heated, just tip in a teaspoon of mustard seeds and when it pops up, add a teaspoon of urad dal and chana dal each.
When it turns golden brown, add two or three roughly torn red chilies along with some curry leaves and when it splutters, tip in a pinch of asafoetida powder with a nice stir.
Then add the measured quantities of rd chili powder and turmeric powder and stir in for a second or two.
Finally, plop in the blended ginger tamarind paste and sprinkle the required salt and give a mix.
Lower the flame and let it get cooked for about ten minutes approximately. At last add the measured quantity
When the oil starts to separate at the sides and turns aromatic turn off the stove.
Now the delicious Allam Pachadi is ready to eat. Serve it hot for idli, dosa or chapathi with a cup of coffee.
Tips And Tricks To Make Allam Pachadi Recipe / Allam Chutney Recipe
- Choose fresh tamarind to make allam pachadi and it gives the desired sourness and perfect color.
- Soak it in hot water to get the maximum pulp out of it.
- Sesame oil and groundnut oil tastes the best to make this pachadi though you can use any other cooking oil.
- Excluding and including the tempering ingredients is up to your choice and preference.
- Adding one or two garlic pods is also optional.
- Be mindful about the proportion of the ingredients as you have to strike a balance between hot, sour and sweet taste to get the best result.
- Be liberal about adding sesmae oil as it would subdue the sharp flavor of the ginger and red chilies and gives an alluring aroma.
- Store it in a pickle jar and use as a dip for pakora, baji, bonda, kuzhi paniyaram, medu pakoda and onion rings.
Ingredients
Directions
Take a quarter cup of tamarind and soak it in a cup of hot water for about ten minutes approximately.
When it cools down, just squeeze out the tamarind and take the pulp out of it and keep aside.
Take half a cup of ginger and wash thoroughly. Peel off the skin from the ginger and chop them into small pieces and drop them in a blender.
Now add the tamarind pulp into the blender and blitz them into a fine paste and keep aside.
Heat a saucepan and tip in three tablespoons of sesame oil and when the oil is heated, just tip in a teaspoon of mustard seeds and when it pops up, add a teaspoon of urad dal and chana dal each.
When it turns golden brown, add two or three roughly torn red chilies along with some curry leaves and when it splutters, tip in a pinch of asafoetida powder with a nice stir.
Then add the measured quantities of rd chili powder and turmeric powder and stir in for a second or two.
Finally, plop in the blended ginger tamarind paste and sprinkle the required salt and give a mix.
Lower the flame and let it get cooked for about ten minutes approximately. At last add the measured quantity
When the oil starts to separate at the sides and turns aromatic turn off the stove.
Now the delicious Allam Pachadi is ready to eat. Serve it hot for idli, dosa or chapathi with a cup of coffee.
