Allam Pachadi Andhra Style is a chutney served along with Dibba Rotti. I have previously shared a version of Dibba Rotti and it gets made regularly. This yet another version is again from Amma’s Diary. I was amazed that she had a couple of these recipes and we waited forever to try them out.
Off late, we end up making this version more than the other. I normally make groundnut chutney. Amma wanted to try this version of Allam Pachadi and I said we will make it for dinner this time. I generally don’t like ginger, so a chutney completely with ginger is something too hard to accept. However, one can enjoy the flavour with Dibba Rotti.
Our Saturday nights are fixed meals. One of the meals we frequently repeat is this Dibba Rotti. I enjoy it with Groundnut chutney, maybe even coconut chutney should be great. If nothing else, if you want a new taste, you must try this Ginger chutney. I have a couple of other versions of Allam Pachadi if you are interested.
We are starting a new BM Edition in the new year with theme Dips, Chutneys and Spreads.
Allam Pachadi Andhra Style
- 2 inch Ginger
- 5 nos Dry Red Chilli
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin seeds
- Tamarind small marble size
- Jaggery Lemon
- 1 tsp Cooking Oil
- Soak the tamarind in water.
- Heat a pan with oil, roast all the ingredients except, jaggery and tamarind. Cool all the ingredients.
- Add the tamarind, jaggery to the ingredients and grind to a smooth paste.
- Serve with Dibba Rotti