Thursday, March 8, 2012

#23 : Red Allam Pachadi ~ Ginger Chutney

If you are a South Indian , I am sure you have memories of savoring tiffins ( the South Indian term for breakfast ) with Ginger Pickle . The one we usually use at home is a store bought pickle that has a long shelf life . This below recipe of allam pachadi is an instant version of the same pickle . It is easy to make and has a beautiful balance of  spice and sweetness. I especially like this chutney as an accompaniment to upma , but it tastes wonderful with idli , dosa or vada as well. Goodness of ginger is not unknown. It has been used it ayurvedic and chinese medicines for years. It helps to aid digestion and benefits blood circulation. My grand dad and father-in-law drink shots of ginger juice concentrate every week . They both vouch for its goodness. It is one of my favorite spices to cook with . I have been monitoring my grocery shopping list and have found that we use at least 1/2 lb of ginger each week .

  • 2 3-inch pieces of Ginger peeled and chopped
  • 5 tsp-Jaggery grated
  • 1 small lime sized ball of Tamrind ( Soaked in hot water)
  • 1 tsp Oil 
  • 10 small Dried Red chillies
  • 1/2 tsp - Mustard seeds
  • 1/8 tsp - Asafoetida
  • 1/4 tsp - Fenugreek powder
  • 3 Tbs water
  • Salt
  1. Heat oil , add the mustard seeds , let them splutter . To it add the red chillies, asafoetida , fenugreek powder and fry for a minute
  2. Dry grind the ginger and the fried red chilli-spice mixture together  with  some salt 
  3. Add in the tamarind juice extract , jaggery and water and grind again to a fine paste 
  4. Serve hot with idli , upma , dosa or vada


  1. Shrivi,Do let me know how it turned out. Just decrease on the spice level if you wish.

  2. I just love your blog Lavani :) Don't you need to fry the ginger?