Allam Pachadi Recipe || Easy Ginger Pickle Recipe || Traditional Family Recipes || Infinity Platter
One of my all time favourite Pachadis - Allam Pachadi (Ginger Pickle)
This is the easiest and only recipe you’ll need to make the most delicious ginger pickle.
Ingredients-
7-8 tbsp oil
100g Ginger
8 Garlic pods
1/2 tsp Menthulu
1.5 tbsp Jeera
2 tsp Mustard seeds
100g dried Red Chilli
100g tamarind water (soaked for 2-3 hours)
200g jaggery or bellam
Tempering or Popu -
6-7 tbsp oil
10 small Garlic pods
1.5 tbsp Senaga pappu
1.5 tbsp Sai minapappu
2 tsp Mustard seeds
5 Dried Chilli
Small bunch Curry leaves
To start off, chop 100g ginger into small pieces. In a pan with a few table spoons of oil, add the ginger pieces and stir for a few minutes until they brown a little. Drain the oil and keep them aside.
In the same oil, add 10 chopped garlic pods. Sauté for 30 seconds and add 1.5 tbsp Jeera or cumin seeds, 2 tsp menthulu of fenugreek, 2 tsp mustard seeds and stir this for 30 seconds.
Add 100g dried red Chilli and stir this for 30 seconds to a minute or until the chillies turn into a deeper red colour. Drain the entire mixture and keep it aside.
Let the mixture cool a little.
One they’re cooled, add the ginger to a blender followed by the Chilli mixture.
Add 3-4 tsp of salt, 100g of tamarind that’s been soaking in water for 2-3 hours and blitz this a few times.
Add a few tbsp water, stir well and blitz again until it becomes a fine paste.
Now add 200g of jaggery or Bellam, mix well and blitz again until it’s all well combined.
Transfer this to a bowl and leave it aside until we do the next step.
For the tempering or Popu, we need 10 garlic pods, 1 1/2 tbsp channa dal or Senaga pappu, 1 1/2 tbsp of sai minapappu, 5 dried red Chilli, 2 tsp mustard seeds, small bunch of curry leaves or karvepaku and any vegetable oil.
In 6-7 tbsp of oil, add the garlic pods and stir for 30 seconds. Add the Chana dal or Senaga pappu and stir for another 30 seconds. Next add the sai minapappu and stir for a few seconds. Add the dried red chillies next and stir again.
Add mustard seeds and stir for another few seconds. Finally add the curry leaves of Karivepaku and stir for the last few seconds. Be careful as the oil can splatter when you add the leaves.
Now pour this hot oil mixture into the bowl on top of the allam Pacchadi. Mix well and it’s ready! Enjoy with some hot rice or South Indian breakfast.
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