ALLAM BALLAM PACHADI/ ADRAK CHUTNEY

Andhra cuisine has a wide variety of pachadis or chutneys to offer. One such pachadi is the allam bellam pachadi. Allam means ginger or adhrak and bellam means jaggery.

On our trips to Shirdi, one thing we never missed to log was the Andhra meals. On one of such trips I had this chutney for the first time and got hooked on to it since then.

Allam bellam pachadi is a simple chutney made from ginger, tamarind and jaggery. This quick recipe will surely add some wonderful flavour to your lunch thali.

Recipe for Allam bellam pachadi

Ingredients for Allam bellam pachadi

• 50 gms ginger
• 25 gms or a lemon size ball of tamarind
• 30 gms jaggery
• 1 tsp chana dal or Bengal gram
• 1 tsp urad dal or husked black gram
• 5 dry red chillies
• Salt to taste
• 2 tbsp oil

How to make

Soak tamarind in a cup of water . Keep aside. 

Saute chana dal in mediun hot oil for a minute.

Add urad dal and saute till both the dals start changing their colour to golden.

Add the red chillies, immediately remove from heat as chillies tend to burn fast. Transfer these ingredients to a chutney jar, leaving some oil in the kadai.

Now saute the ginger pieces till they turn light pink in colour. This will take 5 to 7 minutes. Let it cool for some time.

First dry grind the ingredients in the jar.

Add ginger and grind again. Do not add water at this stage.

Add the soaked tamarind and jaggery. Give it a nice pulse. If required add little water.

Serve allam pachadi with dosa, idly, pessarittu or vada.