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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.
Course Chutneys, Dips and Spreads
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Healthy Recipes
Dish Type Condiments
Author Srivalli


  • 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


  • 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.


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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