Ingredients
- Allam / Ginger – 250 gms, chopped
- Dry Red chillies – 250 gms
- Jaggery – 250 gms
- Tamarind paste – 500 gms
- Garlic – 100 gms
- Salt to taste
Preparation Method
Soak the tamarind in 1/4 cup of hot water. Strain the tamarind juice and make thick paste out of it.
Wash, peel and chop the ginger into juliennes.
Heat oil in a pan and fry the chopped ginger & until it changes to golden brown color.
Add garlic and fry for some time.
Fry the red chillies with little oil until they are crisp.
Remove from heat and cool.
Grind the fried ginger, dry red chillies, garlic, tamarind paste, salt and jaggery in a mixer/blender.
Store it in a air tight container and do talimpu/popu with mustard & curry leaves for required amount of pickle whenever you want to use it.
Allam pachadi is ready to serve with pesarattu/ Rice.
