Skip to main content

Ginger Pickle / Allam Pachadi

Ginger pickle is known as 'allam pachadi' in Telugu. This is one of the favorites of the Telugu people who relish it as a side dish with idlis, dosas, pesarattu umpa, undrallu, uppupindi or pindi, dibba rotte and many other Andhra delicacies.

Almost everyone in my family relish this pachadi and I frequently make ginger pickle as a side dish mostly for dosas, dibba rotte etc. Ginger is one of the effective treatments for seasonal cold and cough and is rich in medicinal values.

Ingredients

  • 250 gm ginger
  • 100 gm garlic (optional) - I prefer to do without garlic as no one in our family like the smell of garlic.
  • 200 gm seedless tamarind / tamarind extract i.e juice
  • 250 gm grated jaggery
  • 250 gm salt
  • 250 gm red chilly powder
  • 3 tsp fenugreek seed powder (methi powder)


For seasoning

  • 100 gm vegetable oil preferably gingelly (til) oil or groundnut oil
  • 5-8 red chillies
  • 2 tsp bengal gram / chana daal
  • 1 tsp mustard seeds
  • little curry leaves

Method

  1. Wash ginger well in cold water and peel the skin.
  2. Chop it finely, grind to paste and keep it separately in a bowl.
  3. Grind garlic bulbs to paste and keep aside in a bowl. Generally, I don't use garlic but as this is very commonly used by Telugu people, I mentioned it as optional.
  4. Soak tamarind in boiling water. Note: do not boil tamarind on the stove for long.
  5. Let it remain in the water till it cools
  6. On cooling grind the soaked tamarind to paste and keep aside in a separate bowl.
  7. Grind jaggery to a powder and keep it aside in a separate bowl.
  8. Fry fenugreek seeds (methi seeds) without oil till it turns dark brownish in color.
  9. Grind it to a powder.
  10. Now in a separate big bowl, mix all these pastes, add salt, chilly powder and methi powder
  11. Once grind this mixture of pastes for a minute to ensure proper blending of these pastes.
  12. Take this mixed paste in a bowl
  13. Heat oil in a pan, add mustard seeds, Bengal gram (chana dal)and red chillies.
  14. After it splutters add curry leaves, allow it to cool for a while and then add this seasoning to the paste and mix it well.
  15. Store this ginger pickle in a dry air tight container. This will remain for nearly six months.
  16. Enjoy ginger pickle with various food items.
Here is another simple way of preparing ginger pickle which can be stored in refrigerator just for a couple of days.
  1. Wash required quantity of ginger in tap water and cut it into cubes.
  2. Heat little edible oil in a pan and splutter seasoning of mustard seeds, chana dal, little skinless split black gram and dry red chillies. Add ginger cubes to it and shallow roast for a while. On cooling add salt, tamarind or you can even add tamarind extract and jaggery. Grind it to a paste adding water based on the consistency you like.
This is an instant way of making ginger pickle and is equally taste.

Popular posts from this blog

Lyrics and meaning of Brahmamokkate Parabrahmamokkate

This Keertana is one of the best and most popular compositions of Saint Annamayya in which he describes the universal truth of oneness and omnipresence of God in all the creatures alike. The Keertana is sung in Bouli / Mayamalava Goula Ragam.

Pallavi
Tandanana Ahi Tandanana Pure Tandanana Bhala Tandanana
Brahmamokkate Parabrahma Mokkate Prabrahmamokkate Prabrahmamokkate

Meaning:
The word 'tandanana' is a slang used in the local folklore to give a rhythmic punch to the folk music. While the words 'ahi' 'pure' and 'bhala' are words of appreciation in the local language (different dialects of Telugu). The second line describes the oneness of God.

Charanam
Kanduvagu Heenadhikamu Lindu Levu Andariki Srihare Antaratma
Indulo Jantu Kulaminta Nokkate Andariki Srihare Antaratma

Meaning:
There is no class distinction like high or low and it is Sri Hari (the Supreme God) who dwells in all the beings. There is even no distinction among the creatures as it is He who dw…

Traditional Telugu Wedding

"Dharmecha, ardhecha, kamecha, nati charitavyeti, data vadet, nati charatavya - Nati Charami"
"Mangalyam tantunanena mama jeevana hetuna, kanthe badhnami subhage tvam jeeva sarada satam"


These are the two most important chanting in Indian Hindu weddings.

Wedding (Vivah / Vivaham in Sanskrit), is a highly sacred event in Hindu culture. It is a life long commitment between a man and a woman. Vivaham is one of the 16 samskaras. Brahmacharya (youth) of a man ends with marriage and his Grihastasramam (family life) begins.

Hindu weddings involve various ceremonial / procedural events which are almost similar in all regions with slight variations. The events take place in the form of prayers, invocations and vows that are recited in Sanskrit. The prayers are power-packed with in-depth meaning and describe the strong bondage between husband and wife who are united in the presence of Panch Bhoota i.e the five elements of Earth, in a ritualistic manner. According to Hinduism…

Importance Of Margasira Masam

Margasira Masam is the 9th month in the Hindu calendar. The month got its name after Mrigasira Nakshatra or star when coincides with the full moon day of the month. The month is also known by the name Agrahayana which is considered as the month of equinox. The meaning of Agra is elder and that of ayana is transition / travel.

As per the Hindu calendar of the olden days, Margasira Masam / Agrahayana was the 1st month. Later on Chaitram is considered as the 1st month of the Hindu calendar. In the mid of the auspicious month of Margasira, the Sun transits from Vrischika Rasi (zodiac sign of Scorpio) to Dhanur Rasi (zodiac sign of Sagittarius). Dhanur Sankramanam is observed when Sun enters Dhanur Rasi which marks the beginning of Dhanur Masam. The month also marks the beginning of Hemanta Ritu or the beginning of winter season in the tropical lands and mostly Dhanur Masam starts from December 16 every year. During Dhanur Masam, the women in some regions of Andhra Pradesh draw dwaram mug…