Allam means ginger/adrak. A spicy pickle made out of this goes well with idly, dosa, adai and even with rice, ghee or sesame oil. This is an Andhra delicacy. Since for quite some time, I wanted to try this and could do it only yesterday.
It is made with peeling and crushing ginger and mixing with the tamarind pulp and fried Urid dal, Red chilli, Curry leaves etc.
Link from youtube channel is here:
Let us look at the recipe now:
Ingredients:
Ginger 10 gms
Tamarind - A big gooseberry size
Jaggery 40 gms
Red chilli - 10-15 (or according to your spice requirement increase/decrease)
Fenugreek seeds - 1/4 to 1/2 tsp
Urid dal 2 Tsp
Turmeric Powder 1/4 tsp
Hing/Asafoetida - a generous pinch
Curry leaves - Handful
Mustard seeds - 1 tsp
Oil - 1/3 cup
Salt as required.
Method:
Step 1
Peel
off the skin of ginger, cut into small pieces.
Step 2
Heat oil, add Methi seeds, Urid dal, Mustard seeds, Red chilli, Curry leaves, Hing. Fry them till the dal becomes brown and strain it and keep aside for cooling.
Step 3
Put the gooseberry in 1/4 cup hot water and keep aside. Remove the skin, fiber etc. When the fried items are cooled down, mix all other ingredients and grind. Add the oil which is strained and kept aside and pulse for a minute.
The Allam Pachadi is ready to serve.
How to serve:
Serve along with rice, Idli, dosa, ada etc.
No comments:
Post a Comment