Andhra Style Allam Pachadi (Ginger Chutney Recipe)
Description:
Andhra Style Allam Pachadi is a traditional and aromatic chutney from Andhra Pradesh that perfectly complements South Indian breakfast dishes such as pesarattu, idli, or dosa. This flavorful chutney is made by sautéing chana dal, urad dal, onions, and an array of spices in a kadai. Once the ingredients are cooked, they are blended with freshly grated coconut, a hint of jaggery, and a dash of tamarind juice for that signature balance of tangy, spicy, and slightly sweet notes. Rich in flavors, this chutney serves as a delightful side dish that brings out the best in your morning meal.
Cuisine: Andhra
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Dry Red Chillies | 2 |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Ginger (chopped) | 3-inch piece |
| Onion (chopped) | 1 medium-sized |
| Tomato (chopped) | 1 medium-sized |
| Salt | To taste |
| For Tempering | |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (hing) | 1 pinch |
| Oil | For cooking |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Instructions
-
Sauté the Spices and Dals:
Start by heating a kadai or pan and adding a tablespoon of oil. Once the oil heats up, add the chana dal and white urad dal. Sauté them over medium heat until they turn light brown and fragrant. This step brings out the nuttiness of the dals, which forms the base flavor of the chutney. -
Add the Spices and Vegetables:
Add the dry red chillies and coriander seeds to the pan and continue sautéing for another minute. Then, add the chopped onions and ginger to the kadai. Sauté the mixture until the onions turn translucent and soften, allowing the flavors to meld together. -
Cook the Tomatoes:
Now, add the chopped tomatoes and salt to the pan. Stir well and cook the tomatoes until they break down and become mushy. This step enhances the overall texture and flavor of the chutney. -
Grind the Mixture:
Once all the ingredients are cooked, turn off the heat and allow the mixture to cool slightly. Transfer the sautéed mixture to a blender or stone grinder, and add freshly grated coconut and a hint of jaggery (optional) if you prefer a slight sweetness. Blend everything into a smooth paste, adjusting the consistency by adding water if needed. -
Prepare the Tempering:
In a small separate pan, heat a teaspoon of oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the curry leaves and a pinch of asafoetida (hing). Sauté for about 10 seconds until the curry leaves become aromatic. -
Final Touch:
Pour the hot tempering over the ground chutney and mix well. The tempering adds a final burst of flavor and aroma to your Andhra Style Allam Pachadi. -
Serve and Enjoy:
Serve the Andhra Style Allam Pachadi alongside hot pesarattu, idli, or dosa to enjoy a traditional and delicious South Indian breakfast. This chutney pairs beautifully with the crispy texture of idli or the savory goodness of pesarattu, making it a perfect addition to your morning meal.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 2.5 g |
| Carbohydrates | 12 g |
| Fat | 3.5 g |
| Fiber | 3 g |
| Sodium | 120 mg |
This Andhra Style Allam Pachadi (Ginger Chutney) is an easy-to-make yet flavorful addition to your breakfast spread. The balance of spice, tang, and slight sweetness makes it an irresistible accompaniment that can enhance any South Indian dish. Enjoy the authentic flavors of Andhra cuisine right in your own kitchen!
