Name: Allam Pachadi (Ginger Pickle/ Thokku)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 500 gm Ginger; 1 Tamarind (a big lemon size); 5 tbsp Red chili powder; 6 tbsp Jaggery powder; 4 tbsp Crystal salt; 150 ml Gingelly oil; 1 teaspoon Mustard seeds; 2 teaspoon Chana dal; 2 Red chilies

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Allam Pachadi is the all time favorite side dish for anything on your plate. This is an authentic pickle/chutney/thokku of Andhra Pradesh with a divine taste.

Will tickle your taste buds with its exotic spicy, tangy and sweet flavours. We lived in Vijayawada during my first few years of schooling and my mom learnt it then. This is her signature recipe.

Prep Time 20

Cook Time 5

Total Time 25

Served AsLunch

CuisineIndian

Recipe Taste Spicy, Sweet

Servings

Ingredients

For seasoning

▢ 1 teaspoon Mustard seeds
▢ 2 teaspoon Chana dal
▢ 2 Red chilies

Instructions

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Wash the ginger well without any dirt and wipe them dry. Peel the skin and cut them to small pieces.
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Boil 50 ml of water and soak the tamarind in the hot water. Wait till the hot water gets cooled.
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Now take a bigger size mixie jar and add the ginger pieces, jagery powder, salt, red chilli powder and the soaked tamarind (without water) into it and grind to very fine smooth paste.
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Then add the water in which the tamarind was soaked and grind further to smooth paste. Transfer the stuff to a broad bowl.
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Heat a wok with 150 ml of gingelly oil. Add the seasoning items. When the chana dal becomes roasted red , pour the oil on the ginger stuff in the bowl and mix well with a ladle.
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Once the pickle gets cooled store it in a glass bottle. It can be stored for months in refrigerator and used.
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It can be spread on the rotis and rolled for lunch box. It gives a heavenly taste when had with idli, dosa and pesarratu.
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Can be mixed in hot rice and had with any raithas.