Allam Pachadi is yet another favourite pickles of the Andhras. My MIL always leaves a stock of this pickle each time she visits us. We use this very frequently as a dip for idlis and dosas. Ginger has long been known for its medicinal properties and eating it in any form in moderate amounts is good. If stored in a refrigerator and it would last more than six months without losing its flavor. For ones who have a taste for spicy stuff, you could also serve it with steaming hot rice.

Ingredients -

Ginger 1 Cup
Tamarind 1 cup
Jaggery 1 Cup
Oil 1 Cup
Menthulu - 1 Tbsp
Salt 1/2 cup
Garlic 10 cloves (approx)
Dry Red Chillies and red chilli powder 1/2 cup

Method Of Preparation -

Dry roast the Fenugreek seeds in a pan and then grind them when cool.

Wash, peel and chop the ginger into manageable chunks and fry them in 1 tsp of oil till they lose their moisture or till they turn slight red. Remove aside and cool.

Also, peel the garlic and fry them in the same pan for about a minute and remove it for cooling.

Boil the tamarind in a microwave or in hot water with very little water in it.

Add all the above to a grinder and grind it into a smooth paste without adding any water.

Heat some oil in a small pan, add mustard seeds and hing and when the seeds splutter, pour it over the pickle.

Serve it immediately with steaming rice or store it in an airtight container to be used later.

Preparation & Cooking Time : 25 mins
Makes approx. 2 Cups
Posted by Harini on Saturday, November 20, 2010


  1. Priya Suresh Says:
  2. Tongue tickling allam pachadi..yummm!!!

  3. this looks lipsmacking---bookmarked :)

  4. Tasty as well as tangy, mouthwatering and all season chutney dear.

    Hamaree Rasoi

  5. Shivani Says:
  6. never tried this something different, sound good too. Must try recipe. Thanks for sharing. :)

  7. Uma Says:
  8. yum, yum! tempting allam pachadi.

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