Allam Pachadi ver 4
Allam Pachadi is a popular Andhra Dish served with Pesarattu, a moong dal Dosa. This version is prepared more in a pickle preparation style and has a long shelf Life. Apart from Pesarattu, this can be served along with Dosa and Steamed Rice as well.
Ingredients
- 100 gms Ginger / Allam
- Tamarind Medium Lemon Size
- 1 tsp Jaggery
- 1.5 tsp Red Chilli powder
- Salt to taste
- 2 tsp Gingelly Oil / Sesame Oil
- 1 tsp Mustard
- A Pinch Asafoetida / Hing
- Handful Curry Leaves
Instructions
- Wash and peel the skin from the ginger, chop into small pieces.
- Wash and soak the tamarind for 10 to 15 mins.
- Then take ginger, tamarind, jaggery, red chilli powder, and grind to a smooth paste.
- Heat a pan with oil, temper with curry leaves, mustard and then add hing.
- Next, all the ginger paste and cook on low flame for about 10 to 15 mins till the oil comes out on the sides.
- Serve as side dish for Dosa, Idli or can be mixed with Steamed Rice.
Notes
This has a long shelf life, can stay fresh for at least a month and refrigerate for 2 to 3 months. Remove the portion you want to use, either saute it in a tsp of oil or MW for a minute.
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