Potent Pacchadi: Allam Pacchadi

Allam Pacchadi (Ginger Chutney)
Allam Pacchadi (Ginger Chutney)

Ginger, one of the oldest and most popular spices in herbal medicines is spicy, peppery and fragrant. It is good both in sweet and non-sweet dishes. It adds a hot yet refreshing warmth to curries and cakes. Ginger is so good to health; our elders devised a great recipe for everyday consumption. That is allam pacchadi or ginger chutney. In this another 100 plus year old recipe, ginger, tamarind, jaggery and dried red chillies are ground together, then to remove the rawness fresh tadka is added and cooked for few minutes. This is a potent pacchadi, usually taken in small quantities and tastes excellent when served with idly, dosa or pesarattu.

Allam Pacchadi (Ginger Chutney)
(makes about cup and half)

Ginger: Fresh and young, thin skinned ginger is best for this recipe. Gently peel the skin and finely chop the ginger. One full cup.

Tamarind: Take two tablespoons of thick tamarind pulp.

Dried red chillies (Indian variety) – 6, small finger length ones

Jaggery: We need about quarter cup of jaggery for this recipe. Pound or grate it for easy mixing.

Take all the above in a mixer or in a mortar. Add half teaspoon of salt. Pulse or pound to smooth paste. Remove to a cup.

Do the tadka: In a small pan, heat a teaspoon of peanut oil. Add a sprig of curry leaves and pinch each cumin and mustard seeds. Also a pinch of hing. Toast to fragrance. Add ginger chutney to the pan. Cook for five minutes on low heat, stirring often. Remove and serve. Stays fresh for a week, when refrigerated.

© Recipe and Photos Copyright 2009 Indira Singari.

Allam Pacchadi (Ginger Chutney)
Allam Pacchadi with Idly ~ Breakfast Today

23 Comments

  • By DK, June 4, 2009 @ 4:40 pm

    I love ginger and use them for almost everything – from my morning tea to baking with it. I have not made this chutney with Jaggery in it. Sounds perfect!

  • By Ashley, June 4, 2009 @ 5:04 pm

    I always look forward to your new postings, Indira! As soon as I’m done with my fast, this will likely be the first meal I take! Thank you for yet another beautiful entry!

  • By Vrinda, June 4, 2009 @ 6:09 pm

    Very flavorful pachadi..i put ginger in almost everything. Nice photo…

  • By Kalai, June 4, 2009 @ 6:12 pm

    Perfect picture, Indira! Mini-idly? Sounds and looks delicious! :)

  • By tigress, June 4, 2009 @ 9:25 pm

    this looks wonderful!
    I have to try it this week!

  • By Nirmala, June 5, 2009 @ 12:31 am

    Amma makes this often but excluding the jaggery. I love it with idlis but it tastes best with the coconut milk stew ( called sodhi ). Is that tiny idli stand a recent addition to your kitchen ? First time seeing kutti idlis in your blog Indira :)

  • By Parita, June 5, 2009 @ 8:00 am

    Thats delicious and so flavorful pachadi..gorgeous photo as usual.

  • By Kay, June 5, 2009 @ 9:27 am

    I was just thinking of Inji thuvaiyal yesterday night when I was making Cilantro thuvaiyal. Your Allam pachadi looks very simple to make but I bet it has flavors bursting in the mouth, teasing the taste buds. Will give it a try soon.

  • By madhuri, June 5, 2009 @ 10:39 am

    Indira,
    Delicious & Flavorful.I do the same procedure.Its been a while.I will make it sometime.I made dum aloo, your version yesday….came out tooooooooo good……..

  • By Kay, June 5, 2009 @ 11:03 am

    And Sorry I couldn’t make a post on cilantro for JFI as I said I would, didn’t realize the end date was changed to April. But I will make a post about the cilantro soon.

  • By Arch, June 5, 2009 @ 11:09 am

    Wonderful ! Love ginger, add it in everything I can. This chutney must taste so amazing with idlis…Your blog rocks !!

  • By Thulasi, June 5, 2009 @ 11:20 am

    Wow !
    Really good food photography works.

  • By Sudha Rajagopalan, June 5, 2009 @ 12:07 pm

    I droolled all over my keyboard, Allam Pachadi with Idli, sounds great. Where in Houston are you ? Can I just drive by for a few bites ?!! Thanks for the recipe, will give it a try soon.

  • By sailaja, June 5, 2009 @ 1:55 pm

    Allam ante naaku chala ishtam! Chaala bagundi indira gaaru. Naa favourite recipe chesinanduku chaala thanks:)

  • By usha, June 5, 2009 @ 8:43 pm

    I have been waiting for the authentic allam pachadi recipe. Will try as soon as I can get hold of some tender ginger. Thanks.

  • By Preethi, June 5, 2009 @ 10:52 pm

    nice photos, great recipe!

  • By mahek, June 6, 2009 @ 1:21 pm

    Hi Indira,
    Great to see your new site, isiting for the first time.
    Keep up the good work, as I always say you are a great, great inspiration for me and I am sure for many, many others too.

  • By lazy blogger, June 6, 2009 @ 1:44 pm

    Ooohh…now i am craving all kinds of thuvayals and pachadis..ginger, cilantro, mint, curry leaf etc!

  • By Kalyani, June 6, 2009 @ 4:12 pm

    nice tempting pictures indira .. the pachadi looks wonderful … will surely try this ….

  • By Sowmya, June 7, 2009 @ 8:31 pm

    Look at it :) Soooo cute…

    I make it just this way :) MIL taught me. Love it with Pesarattu.

  • By Khaugiri, June 7, 2009 @ 11:10 pm

    I just love it. Whenever we visit Hyderabad, we get this from Joshi pickle shop. Tastes nice with pesarattu.

  • By rashmi, June 8, 2009 @ 2:53 pm

    Wow! The allam pachadi looks very nice.

  • By manila, June 20, 2009 @ 9:21 pm

    yup, that looks good. Ginger is always good for the digestion. Having this chutney along with food will help in digestion too.

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