Andhra Pradesh

Allam pachadi

Name: Allam pachadi
Total time: 25 min
Yield: 8 servings
Cuisine: Andhra
Ingredients: a 3 inch piece peeled and chopped ginger; a lemon sized ball soaked tamarind; 3 tbsp jaggery; 6 to 8 dried red chilli; 1 tbsp urad dal (split black gram); 2 tsp chana dal (split chickpeas); 1 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; a pinch fenugreek seeds; a pinch asafoetida; 1 tsp salt; a sprig curry leaves

Ginger, tamarind, jaggery and red chilli ground together. Pesarattu's perfect sweet heat partner.

25 minTime

1 gProtein each

hotSpice

Ginger chutney2 chapters · 1 min read

Make it your way

Grandma's wayGinger, tamarind, jaggery and chilli.

The original

66kcalsame

1 gproteinsame

1 gfibresame

25minutessame

Classic allam pachadi.

Per serving, worked out from the ingredient table.

Ingredients

Gingera 3 inch piece, peeled and chopped

Tamarinda lemon sized ball, soaked

Jaggery3 tbsp

Dried red chilli6 to 8

Urad dal (split black gram)1 tbsp

Chana dal (split chickpeas)2 tsp

Cooking oil (vegetable oil)1 tbsp

Mustard seeds½ tsp

Fenugreek seedsa pinch

Asafoetidaa pinch

Salt1 tsp

Curry leavesa sprig

Method

4 steps

1Fry the ginger in half the oil until light golden. Remove.
2Fry urad dal, chana dal, red chilli and fenugreek in the same pan until golden.
3Grind ginger, the roasted spices, tamarind, jaggery and salt to a smooth paste.
4Temper mustard, asafoetida and curry leaves in the rest of the oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Allam pachadi

Ginger, tamarind, jaggery and red chilli ground together. Pesarattu's perfect sweet heat partner.

25 minTime

1 gProtein each

hotSpice

Ginger chutney2 chapters · 1 min read

Make it your way

Grandma's wayGinger, tamarind, jaggery and chilli.

The original

66kcalsame

1 gproteinsame

1 gfibresame

25minutessame

Classic allam pachadi.

Per serving, worked out from the ingredient table.

Ingredients

Gingera 3 inch piece, peeled and chopped

Tamarinda lemon sized ball, soaked

Jaggery3 tbsp

Dried red chilli6 to 8

Urad dal (split black gram)1 tbsp

Chana dal (split chickpeas)2 tsp

Cooking oil (vegetable oil)1 tbsp

Mustard seeds½ tsp

Fenugreek seedsa pinch

Asafoetidaa pinch

Salt1 tsp

Curry leavesa sprig

Method

4 steps

1Fry the ginger in half the oil until light golden. Remove.
2Fry urad dal, chana dal, red chilli and fenugreek in the same pan until golden.
3Grind ginger, the roasted spices, tamarind, jaggery and salt to a smooth paste.
4Temper mustard, asafoetida and curry leaves in the rest of the oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Allam pachadi

Make it your way

Ingredients

Method

Allam pachadi

Make it your way

Ingredients

Method

Make it a meal