Craving a zingy sidekick for your idli, dosa, or rice?
This Andhra‑style Allam Pachadi (Ginger Pickle) delivers just the right spicy‑tangy kick—bright ginger meets roasted spices and jaggery sweetness for a perfect condiment.
Ginger pickle, also known as Allam Pachadi in Telugu, has been a traditional favorite in Andhra Pradesh for generations. The word Allam means ginger, and Pachadi means chutney or pickle.
It’s especially loved as a spicy and tangy side dish for classic South Indian breakfasts like idli and dosa. This pickle is made using fresh ginger, dried red chillies, and tamarind—ingredients that have been used in South Indian kitchens for centuries for their bold flavors and health benefits.
Over time, families have passed down their own variations, but the essence remains the same: it’s a simple, homemade pickle that adds a burst of flavor to every meal.
Why You’ll Fall in Love with Allam Pachadi
- Invigorating Heat & Spice: Fresh ginger’s warmth balanced by Guntur and Byadagi chilies.
- Roasted Depth: Coriander, cumin, fenugreek, and mustard seeds get toasty notes from dry‑roasting.
- Sweet‑Sour Finish: Tamarind tang and jaggery mellow heat into complex layers.
- Year‑Round Condiment: This pickle keeps for weeks in the fridge—always ready to elevate meals.
Ingredient Breakdown
- Ginger: The star—piquant, digestive, and anti‑inflammatory.
- Coriander & Cumin Seeds: Earthy warmth and citrusy undertones.
- Chana Dal & Fenugreek Seeds: Nutty crunch and gentle bitterness.
- Mustard Seeds: Sharp pop in the tempering.
- Guntur & Byadagi Chilies: Fiery and fruity color.
- Tamarind & Jaggery: Tangy acidity and mellow sweetness.
- Sesame Oil: Rich carrier oil that deepens flavor.
- Hing & Curry Leaves: South‑Indian aroma and umami hit.
Crafting Your Perfect Ginger Pickle
- Roast Your Spices: In a dry pan, toast coriander, chana dal, cumin, fenugreek, mustard seeds, and tamarind bits until golden and aromatic. Add Guntur and Byadagi chilies—toast until crisp.
- Sauté the Ginger: In the same pan, warm a little sesame oil and sauté chopped ginger until the raw edge fades—about 5 minutes. Let cool.
- Grind to a Paste: First pulse roasted spices and chilies into a coarse powder; then add ginger, salt, and a splash of water to form a smooth, thick paste.
- Final Tempering: Heat sesame oil, splutter mustard and cumin seeds, add red chilies, hing, and curry leaves. Pour the sizzling temper over your ginger paste.
- Balance with Jaggery: Stir in jaggery while warm; let it melt and blend for a few seconds.
💡 Pro Tip: Use sesame oil for authenticity and depth—its nutty flavor is classic in Andhra pickles.
What Goes Along
- Steaming Idlis & Crispy Dosas: Smear a dollop of Allam Pachadi before tearing off bites.
- Plain Rice & Ghee: A spoonful of pickle transforms simple rice into a flavor fiesta.
How to Serve
Scoop the ginger pickle into a small bowl, drizzle any leftover oil over the top, and serve next to your favorite South‑Indian staples. Encourage guests to mix into rice or spread on their dosas—every bite becomes an adventure.
Packing & Storage
- Fridge Life: Keeps in an airtight container for up to 3 weeks.
- Travel Friendly: Pack a small jar in your lunchbox for an instant meal boost.
Bulk Prep & Gathering Tips
For larger batches, roast spices in two pans side‑by‑side and blend in multiple grinder jars to maintain texture. Keep a big jar on the table at your next brunch—your friends will thank you for the fiery, tangy treat.
Elevate your breakfast and lunch routine with this Spicy & Tangy Allam Pachadi. Ready to spice up your next meal? Give it a whirl and let me know your favorite pairing below!
Ginger Pickle (Allam Pachadi)
Description
A bold and flavorful Andhra-style ginger pickle (Allam Pachadi) made with fresh ginger, red chillies, and tamarind. It’s spicy, tangy, and the perfect side for idli, dosa, or rice. This easy, homemade pickle comes together in under 30 minutes and adds a delicious kick to your South Indian meals.
Ingredients
For Tempering
Instructions
Prep Work
-
Peel ginger
Use a spoon to scrape off the skin, then chop ginger into small pieces.
-
Chop ginger
Finely chop the peeled ginger until pieces are uniform.
-
Break tamarind
Tear tamarind into small, manageable pieces. -
Measure spices & dals
Portion out coriander seeds, chana dal, cumin, fenugreek, and mustard seeds. -
Set aside chillies
Count and lay out guntur and byadagi chillies on a plate. -
Ready jaggery
Keep jaggery nearby, either in a spoon or small bowl.
Method
-
Roast whole spices
Heat a pan with a little oil and add coriander seeds, chana dal, cumin seeds, fenugreek seeds, mustard seeds, and tamarind pieces. Roast until aromatic.
-
Roast chillies
In the same pan, add guntur and byadagi chillies. Roast until they turn crisp, then transfer everything to a plate to cool.
-
Sauté ginger
Heat oil in the pan again. Add chopped ginger and sauté on medium until the raw smell goes away. Turn off heat and let it cool. -
Grind spices & chillies
In a mixer, grind the cooled spices and chillies into a coarse powder. -
Make ginger paste
Add sautéed ginger to the mixer. Grind without water into a thick paste, adding only a splash if needed. Season with salt.
-
Temper spices
Heat oil in a pan. Add mustard seeds, cumin seeds, red chillies, asafoetida, and curry leaves. Let them splutter and release aroma. -
combine & simmer
Pour the ginger paste over the tempering. Mix well, add jaggery, and simmer briefly until it blends.
Equipment
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Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 200mg9%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 1g2%
- Vitamin C 5 mg
- Calcium 20 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.