ALLAM PACHADI (GINGER CHUTNEY)

UGADI PACHADI

MINT CHUTNEY

COCONUT CHUTNEY

Eggplant Chutney

CUCUMBER CHUTNEY

MINT TOMATO CHUTNEY

Every thing about ALLAM PACHADI (GINGER CHUTNEY) | Vahrehvah, allam pachadi, allam pachadi recipe, allam pachadi recipe andhra, allam pachadi for pesarattu :

Allam pachadi is an exceptional and well known innovative pachadi from the Andhra cuisine made with ginger, red chilies, red chili powder, curry leaves, tamarind, sugar and urad dal.  Allam pachadi has an excellent sweet, spicy and tangy taste with is generally served with Idli, dosa, pesarattu or vada.

It is a very popular accompaniment to the various and nutritious south Indian breakfast dishes Allam pachadi looks bright, unique flavored pachadi or achar having a perfect combination of sweet and spice. Prepared from fresh ginger gives an strong aroma and fragrance while making the pachadi.

Allam pachadi can spice up the meal be it with rice, rotis, idlis or dosas and works as a digestive aid. Allam pachadi is a authentic Andhra recipe, simple and quick to prepare. Ginger being the main ingredient in making of this allam pachadi (ginger chutney) is one of the oldest and most popular spices in herbal medicines which are spicy, peppery and strong. Ginger is good for health and aids in proper digestion.

It is used for both in sweet and non-sweet dishes. Ginger adds a hot yet refreshing flavor to the curries, cakes and biscuits. Ginger also produces a hot and is used as fragrant kitchen spice. Tender ginger is juicy and fleshy with slightly mild taste. There are a variety of dishes made from ginger which includes Spicy Ginger Beef , Ginger Chicken, Shrimp Ginger Spicy Salad, Gobi Ginger Masala, Ginger Pineapple Punch, Ice Cream With Candied Ginger, Sweet Ginger Pastries etc.

Ginger is various cuisines are consumed as a delicacy, medicine and spice. Ginger is also often pickled in either vinegar or sherry. They are also added into boiling water to make fantastic ginger tea to which honey is often added, sliced orange or lemon fruit may also be added. Ginger can also be made into candy.

The juice from ginger roots is extremely potent and is often used as spice in Indian recipes and is a quintessential ingredient in many Chinese, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine. Ginger also acts as a useful food preservative.

For preparing this sweet, tangy and spicy Allam pachadi, firstly peel the skin of the ginger and chop finely and put it in the mixer and grind adding sugar, chilli powder, salt and tamarind juice in it. For making the tamarind juice, take some luke warm water and soak tamarind in the luke warm water till the water changes the color and then squeeze the tamarind well and extract the tamarind juice.

Add this juice in the mixing when you are grinding the other ingredients and grind to a fine paste. Check for seasoning and for tempering the allam pachadi, add some oil in a pan and when it gets hot, add mustard seeds, urad dal, dry red chilies, fresh curry leaves, turmeric powder and asafetida and after they splutter pour the temper into the chutney and mix thoroughly.

The allam pachadi is ready to be served with any favorite breakfast dish of your choice. Do try this simple and sweet-tangy allam pachadi. Click on the below link for detailed recipe:

https://www.vahrehvah.com/alla-pachadiginger-chutney

Ginger can be used in fresh or dried form. Dry ginger powder is typically used as flavorings for recipes that include ginger bread, cookies, cakes, ginger ale and ginger beer. Candied ginger is the root cooked in sugar until soft, and is a type of confectionery.

Ginger is refreshing, soothing for colds and sore throat. Though ginger is the main ingredient in this pachadi, its flavor is not overpowering. The pungency of ginger is perfectly balanced with the sweetness of jaggery and tangy tamarind. With just a punch of tempering with few toasted mustard seeds, curry leaves, spicy red chilies and some protein urad dal in this pachadi makes a great accompaniment to idlis, dosas and vadas. This pachadi on whole is rich in Vitamin A, Sodium, Carbohydrates, Vitamin C, and Calcium.