Allam pachadi | Ginger pickle
The Allam pachadi created by parveen is a twist on the traditional Allam pachadi. The rich flavours and aromas of the Allam pachadi will take you back to your childhood days. Packed with nutrients and proteins, the Allam pachadi is very easy to make. Use this Allam pachadi recipe to introduce your children to the ‘good old days’ of your childhood and the culinary heritage that the country has bestowed upon them. Relive some of your favourite days by making this classic Allam pachadi- a recipe whose aromas itself are tantalising enough to transport you back in time. With its lovely flavours, the Allam pachadi is an ode to Allam pachadi-a cuisine that is just one of the many cuisines that make up our culinary heritage. The step-by-step instructions given for the Allam pachadi are clear and detailed enough to help you easily make this simple, yet delicious Allam pachadi. So pack your culinary tools and create the classic Allam pachadi to take a lovely trip down memory lane.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 250 grams good quality fresh Ginger (young ginger does not taste good)
- ¼ tsp turmeric powder
- 100 grams tamarind
- 50 to 75 grams palm sugar or jaggery or sugar (adjust as per your taste)
- 6 tbsp. Red chili powder
- Salt as needed
- 1 tbsp fenugreek / methi / menthulu
Seasoning
- 2 sprigs of curry leaves
- 1 tsp mustard
- 90 ml oil
- 2 red chilies (broken)
- Few cloves of garlic (crushed)
- Pinch of hing
How to make the recipe
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Wash ginger under running water to remove mud and dirt. Peel off the skin if desired. Dry it for some time or overnight on an absorbent paper or cloth.
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Soak tamarind in boiled and cooled water till we need it. Do not use lot of water, it must be just enough to soak the tamarind, so that we get a thick paste.
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Dry roast 1 tbsp. Fenugreek seeds and powder them to fine powder. Set aside only 1 tbsp. powder to use.
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Chop ginger to bite sized pieces and fry them on a medium flame till they turn slightly golden in little oil, for 3 to 4 minutes. Cool these completely
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Blend it in a mixer to a smooth paste without adding water. Do not let the blender heat up.
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Squeeze filter the tamarind pulp to remove impurities. We need thick tamarind paste, if it is thin, then boil the filtered tamarind to thicken.
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All the ingredients need to be cool at this stage. Add the tamarind pulp, red chili powder, turmeric and salt to the ginger mix. Blend well again.
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Add jaggery and blend again. Do not add the sweetener before you blend all the other ingredients well since this will thicken the mix and the mixer becomes loaded. Check the taste of the pickle now, it has to taste sour, sweet, hot and spicy. Adjust any taste as needed.
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To finish off add methi powder and mix.
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Heat the rest of the oil in a pan, add mustard and garlic. Add curry leaves, red chilies and hing. fry till the leaves turn crisp. Off the stove. Add the ginger pickle to the seasoning and mix well in the hot pan.
