Andhra chutney Pickle for Idli n Dosa, allam chutney andhra style, allam pachadi, ginger thokku recipe, allam chutney hotel style, spicy andhra pickles, andhra style allam pachadi

Ingredients for Andhra Style Pickle - Allam Pachadi
Oil - तेल - 4 tbsp
Mustard Seeds - सरसों - 1/2 tsp
Fenugreek Seeds - मेथी दाना - 1/4 tsp
Dry Coriander Seeds - साबुत धनिया - 1 tbsp
Split Chickpeas - चना दाल - 1 tbsp
Split Black Gram Lentils - उरद दाल - 1 tbsp
Cumin Seeds - जीरा - 1 tsp
Ginger - अदरक - 1/3 cup, (50 gms) chopped
Tamarind pul - इमली का पल्प- 1/2 cup
Asafoetida - हींग - 2 pinch
Kashmiri Red Chilli - कश्मीरी लाल मिर्च - 25 gms
Jaggery - गुड़ - 1/2 Cup (80 grams)
Salt - नमक - 3 tsp


For Tadka:
Oil - तेल - 1 tbsp
Mustard Seeds - सरसों - 1/2 tsp
Fenugreek Seeds - मेथी दाना - 1/4 tsp
Red Chilli - लाल मिर्च - 2
Curry Leaves - कड़ी पत्ता - 10 - 12


How to prepare Andhra Style Ginger Pickle?
1. Heat 4 tbsp of oil in the Kadai.
2. Add 1/2 tsp of mustard seeds, 1/4 tsp of fenugreek seeds, 1 tsp of coriander seeds, 1 tbsp of chana dal, 1 tbsp of urad dal, and 1 tsp of cumin seeds to the hot oil.
3. Roast the masala over low heat till the dal turns brown.
4. Add 50 grams of chopped ginger and fry them till they turn crispy.
5. Add 2-pinch hing and 25 grams of Kashmiri red chili and roast together with ginger pieces.
6. Turn off the flame and grind the masala once cool down.
7. Add roasted spices, 1/2 cup of dashed jaggery, 1/2 cup of tamarind pulp, 1/2 cup of water, 3 tsp of salt, and grind coarsely.
8. Heat 1 tbsp of oil in the Kadai.
9. Add 1/2 tsp of mustard seeds, 1/4 tsp of fenugreek seeds, 2-dried red chilies to the hot oil, and roast briefly.
10. Turn off the heat and add 10-12 curry leaves. Add Tadka to the chutney and mix well.
11. Andhra Style Ginger Pickle is ready to be served.


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