Connect with us

Indian Vegetarian Recipes

ginger chutney recipe | allam pachadi recipe | allam chutney

https://www.vegrecipesofindia.com/ginger-chutney-allam-pachadi/

ginger chutney or allam pachadi or allam chutney recipe with step by step pics. this andhra style ginger chutney is a flavor-packed chutney or dip made with fresh ginger roots. the telugu word for ginger is allam and hence the name allam chutney. obviously, in this chutney recipe, ginger is the star ingredient but there are also tamarind, red chillies, jaggery and some spices added which balance the pungency of ginger. this ginger chutney has a sweet-sour-spicy taste and goes very well as a side dish with idli, dosa, pesarattu, dibba roti and even rice.

there are some andhra recipes which are a favorite with us and this ginger chutney is one of them. there are many ways a ginger chutney is made. i am sharing the recipe which i make at times to go with idli or dosa. this ginger chutney is a no onion no garlic recipe.

how to make ginger chutney

ginger chutney is made in a similar way various vegetable chutneys from the south indian cuisine are made. ginger is sauteed with a few spices and then ground with tamarind pulp and jaggery. this ground chutney is then later tempered with some spices and herbs.

tips for making ginger chutney

  • type of ginger
    use fresh and tender ginger. avoid ginger which is fibrous and heavy. ripe or mature ginger can make the chutney taste bitter.
  • cooking ginger less vs more
    the ginger just need to be sauteed lightly when making this chutney. so you don’t need to brown or overcook the ginger. frying ginger too much can also make the chutney taste bitter.
  • jaggery substitutes
    add sugar or unrefined cane sugar or palm sugar or coconut jaggery instead of jaggery.
  • to temper or not to temper
    you can skip tempering toward the end and it is an optional step. without tempering also the allam chutney tastes good.
  • which oil to be used
    you can use sunflower oil or peanut oil or any neutral tasting oil.
  • can ginger chutney recipe be halved or doubled ?
    yes you can halve or double the recipe
  • substitute for tamarind ?
    tamarind has this typical sour taste that cannot be the same if you use lemon juice or dry mango powder. yet if you do not have tamarind, then you can add lemon juice.
  • remedy for ginger chutney becoming bitter
    add some more tamarind pulp if the chutney becomes bitter. the sourness of the tamarind pulp will balance the bitterness in the ginger chutney. you may also need to add some more jaggery if required. usually, the bitterness is felt for the first day, but after refrigerating the chutney, the bitterness mellow down and you do not get to taste it.
  • storing ginger chutney
    leftover chutney can be stored in an air-tight jar in the fridge for 4 to 5 days.

what is served with ginger chutney ?

ginger chutney is best served with idli, dosa, set dosa, pesarattu, dibba roti and even medu vada. you can also have this chutney with bread or rotis as a side dish. allam pachadi can also be served with steamed rice.

few more chutney recipes on blog are:

Prep Time:10 mins

Cook Time:5 mins

Total Time:15 mins

this andhra style ginger chutney is also called as allam pachadi or allam chutney. ginger chutney has a sweet, spicy and sour taste and accompanies idli, dosa or steamed rice very well.

ginger chutney

Course:condiment,side dish

Cuisine:andhra,south indian

Servings:3

Calories:107

INGREDIENTS FOR ginger chutney or allam pachadi

(1 CUP = 250 ML)

for tamarind pulp

  • 1 tablespoon tamarind or 1 lemon sized tamarind (imli)
  • ¼ cup hot water

main ingredients for allam pachadi

  • 1 tablespoon oil – sunflower or peanut or any neutral tasting oil
  • ½ teaspoon mustard seeds (rai)
  • 1 teaspoon urad dal (husked and black gram)
  • 2 dry kashmiri red chilies
  • 10 small to medium sized curry leaves
  • 1 to 2 pinches asafoetida (hing)
  • ½ cup chopped ginger or 60 grams or 6 to 7 pieces of 2 inches ginger
  • 2 pinches turmeric powder (haldi)
  • 1.5 tablespoons jaggery or add as required
  • 4 to 5 tablespoons water for grinding or add as required

for tempering allam pachadi

  • 2 teaspoons oil – sunflower or peanut or any neutral tasting oil
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (husked and black gram)
  • 5 to 6 small to medium sized curry leaves

HOW TO MAKE ginger chutney or allam pachadi

preparation for ginger chutney

  • take ¼ cup hot water in bowl. place 1 tablespoon tamarind in it.

  • soak tamarind in hot water for 20 to 30 minutes.

  • after 20 to 30 minutes, squeeze the tamarind pulp directly in the bowl containing water. extract as much pulp as you can. keep this tamarind pulp aside.

  • meanwhile rinse 60 grams ginger or 6 to 7 pieces of 2-inch ginger very well in water. peel them.

  • then chop them. you will need ½ cup chopped ginger. keep aside.

cooking ginger for making ginger chutney

  • heat 1 tablespoon oil in a small kadai or pan. keep flame to low and add ½ teaspoon mustard seeds. let the mustard seeds begin to crackle.

  • when the mustard seeds start crackling then add 1 teaspoon urad dal. stirring often fry urad dal.

  • fry urad dal till the lentils turn golden.

  • then add 2 dry kashmiri red chillies (broken and seeds removed) and 1 to 2 pinches asafoetida (hing). if the pan becomes too hot, then switch off the flame.

  • quickly add 10 curry leaves.

  • mix and fry till the red chilies change color. do not burn them. the curry leaves will also become crisp.

  • now add the chopped ginger. mix very well.

  • add 2 pinches turmeric powder. mix again and saute on a low flame.

  • sauté ginger pieces till their raw aroma goes away. do not sauté too much or brown the ginger.

  • switch off the flame and keep the pan on kitchen counter-top. let this allam pachadi mixture cool down or become warm.

making allam pachadi

  • then place all of the ginger chutney mixture in a grinder-jar. add the tamarind pulp.

  • add 1.5 tablespoons jaggery or add as required. jaggery can be added less or more as per your taste buds and on the quality of tamarind. dark and aged tamarind is sourer and will need more jaggery.

  • add 4 to 5 tablespoons water or as required and grind chutney to a smooth consistency.

  • remove ginger chutney in steel bowl and keep aside.

tempering ginger chutney

  • in a tadka pan or a small pan, heat 2 teaspoons oil. keep flame to a low. add ½ teaspoon mustard seeds and let them begin to crackle.

  • as the mustard seeds start crackling, add ½ teaspoon urad dal.

  • stirring often fry urad dal till they turn golden.

  • then add 5 to 6 curry leaves. stirring often fry them for a few seconds till they become crisp.

  • switch off flame and add the entire tempering mixture to the ginger chutney.

  • mix very well. check for taste of salt and if required you can add more salt in the allam chutney.

  • serve ginger chutney or allam pachadi with idli, dosa, pesarrattu or rice.

  • use fresh and tender ginger. avoid ginger which is fibrous and heavy.
  • frying ginger too much can also make the chutney taste bitter.
  • you can add sugar or unrefined cane sugar or palm sugar or coconut jaggery instead of jaggery.
  • you can easily halve or double ginger chutney recipe.
  • if you do not have tamarind, then you can add lemon juice.
  • leftover chutney can be stored in an air-tight jar in the fridge for 4 to 5 days.
  • kashmiri red chillies do not make the chutney too spicy. if you using any other red chillies then add less or more depending on the spiciness in the chillies.
all our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation for ginger chutney or allam pachadi

1. take ¼ cup hot water in bowl. place 1 tablespoon tamarind in it. soak tamarind in the hot water for 20 to 30 minutes.

making ginger chutney

2. after 20 to 30 minutes, squeeze the tamarind pulp directly in the bowl containing water. extract as much pulp as you can. keep this tamarind pulp aside.

making ginger chutney

3. meanwhile rinse 60 grams ginger or 6 to 7 pieces of 2-inches ginger very well in water. peel them.

making ginger chutney

4. then chop them. you will need ½ cup chopped ginger. keep aside.

making ginger chutney

cooking ginger for allam chutney

5. heat 1 tablespoon oil in a small kadai or pan. keep flame to low and add ½ teaspoon mustard seeds. let the mustard seeds begin to crackle.

making ginger chutney

6. when the mustard seeds start crackling then add 1 teaspoon urad dal.

making ginger chutney

7. stirring often fry urad dal.

making ginger chutney

8. fry urad dal till the lentils turn golden.

making ginger chutney

9. then add 2 dry kashmiri red chillies (broken and seeds removed) and 1 to 2 pinches asafoetida (hing). if the pan becomes too hot, then switch off the flame. if using any other type of dry red chilli, then you can add less or more depending on the spiciness of the red chillies.

making ginger chutney

10. quickly add 10 curry leaves.

making ginger chutney

11. mix and fry for a few seconds till the red chilies change color. do not burn them. the curry leaves will also become crisp.

making ginger chutney

12. now add the chopped ginger.

making ginger chutney

13. mix very well.

making ginger chutney

14. add 2 pinches turmeric powder. mix again and saute on a low flame.

making ginger chutney

15. sauté ginger pieces for 1 to 2 minutes till their raw aroma goes away. do not sauté too much or brown the ginger.

making ginger chutney

16. switch off the flame and keep the pan on kitchen counter-top. let this allam pachadi mixture cool down or become warm.

making ginger chutney

making ginger chutney

17. then place all of the ginger chutney mixture in a grinder-jar. add the tamarind pulp.

making ginger chutney

18. add 1.5 tablespoons jaggery or add as required. jaggery can be added less or more as per your taste buds and on the quality of tamarind. dark and aged tamarind is sourer and will need more jaggery.

making ginger chutney

19. add salt as per taste.

making ginger chutney

20. add 4 to 5 tablespoons water or as required and grind chutney to a smooth consistency.

making ginger chutney

21. remove ginger chutney in steel bowl and keep aside.

making ginger chutney

tempering ginger chutney or allam chutney

22. in a tadka pan or a small pan, heat 2 teaspoons oil. keep flame to a low. add ½ teaspoon mustard seeds and let them begin to crackle.

making ginger chutney

23. as the mustard seeds start crackling, add ½ teaspoon urad dal.

making ginger chutney

24. stirring often fry urad dal till they turn golden.

making ginger chutney

25. then add 5 to 6 curry leaves. stirring often fry them for a few seconds till they become crisp.

making ginger chutney

26. switch off flame and add the entire tempering mixture to the ginger chutney.

ginger chutney, allam pachadi, allam chutney

27. mix very well. check for taste of salt and if required you can add more salt in the allam chutney.

ginger chutney, allam pachadi, allam chutney

28. serve ginger chutney with idli, dosa, pesarattu or rice.

ginger chutney recipe

Continue Reading
Advertisement

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending