Allam Pachadi

By : Kavitha
Allam Pachadi


250 grams allam
2-3 tps grated jaggery
10-15 red chillies
1 tps mustard seeds
3-4 tbps yellow gram dal /senegapappu
1-2 tbps urad dal/minapappu
2-3 tbps zeera
2-3 tbps coriander seeds
1 pinch asafoetida
1 small lemon size tamarind


soak tamarind in 1/4 cup of water

Peel the skin off the ginger and roughly chop into big peices.

Take a kadai add oil and heat it, fry all the below ingrediants adding in the order
1. Add yellow gram dal
2. add white gram dal
3. add coriander seeds,
4. add jeera seeds
5. add mustard seeds

Make sure all the above ingrediants have turned brownish, and then add ginger peices.
Add some more oil if need, fry on medium flame until ginger peices turn red, take care not to burn the peices.

After they turn slightly red, add red chillies, and fry, finally add asafoetida and turn off the flame.

Remove all the ingrediants from kadai and add to a blender jar, now, add salt and turmeric.

Grind the ingrediants for a while and later add the tamarind with water, grind into fine paste, finally add jaggery and gring to a fine paste.

You do not need to add tadka/talimpu to this chutney since we already have all the ingrediants.

This goes well with hot rice and ghee and best with gaarelu.

Good for digestion, and loss of apetite problems.

Can be stored for 15 days.


Other Information:

Storage Time & Location:15 days
Category:Chutnies - Vegitarian

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