Ginger is called as allam in telugu and pachadi is a chutney or pickle.
Allam pachadi is a very famous dish from Andhra cuisine. It’s generally made during winters and during rains as ginger generates lot of heat in the body and also builds up body immunity. As it generates lot of heat, it is advised to consume this pachadi in moderation.

This pachadi can be served with idli / dosa/ rotis / rice 🙂

Ingredient A

Chopped ginger – 3 tbsps

Grated coconut – 4 tbsps

Tamarind – small gooseberry sized

Jaggery – 1+1/2 tsps

Oil – 1/2 tsp

To roast

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Oil – 1 tsp

Red chillies – 7-8

Chana dal ( Bengal gram/ kadala paruppu) – 2 tbsps

Urad dal – 1 tbsp

Method

Heat oil in a pan. Add chopped ginger and sauté it for few mins. Remove and let it cool.

Add little more oil in the pan. Add chana dal, urad dal and red chillies. Sauté till the dals turn golden. Take it off the gas and cool it.

Grind the ginger, roasted dals and red chillies, coconut, tamarind, jaggery and salt together to a coarse chutney.

Serve it with rice/ roti/ idli/ dosa