ALLAM PACHADI, how to make Allam Pachadi , how to make the Andhra Ginger pickle

"Allam" in Telugu means Ginger and "Pachadi" means Pickle. Recipe source is my close friend, whose roots are from Andhra.
This ginger pickle can be used as an accompaniment for all kinds of dosas and chapathis. And, needless to say, it tastes  yummilicious  with curd rice. 

Ingredients

Ginger, washed and chopped - 3/4 cup

Jaggery - 3/4 cup

Tamarind paste - 1 1/2 tbsps (or thick juice extracted from a big gooseberry sized tamarind)

Chilli powder - 2 tsps

Garlic - 1 pod

Dry roasted methi seeds - 1 tsp

Salt to taste

To Season

Gingely oil - 3 tbsps

Mustard seeds - 1 tsp

Broken red chillies - 2-3

Recipe Cuisine: South Indian; Category: Breakfast/dinner/accompaniment

Prep time: 10 mts; Cooking time: 5 mts

Yields a small bowl of pickle

Methi seeds being dry roasted

Picture below shows ginger, garlic, tamarind paste, chilli powder and salt loaded into the blender  jar and the other picture shows the ground paste

Now, add the jaggery and the roasted methi seeds and grind to a smooth paste

In a pan, heat oil, season mustard seeds and red chillies, after they splutter, 

add the ground paste, keep the flames on the lowest and cook for 3-4  minutes

Done and switched off

The tangy, spicy, sweetness infused Allam Pachadi is ready!!!

Serve it with hot pesarettu, loaded with protein.

This post first appeared in www.malpatskitchen.com

Notes

*Allam Pachadi can be refrigerated and used for couple of weeks.

Categories: Accompaniment & dips, Inseparable Combos