Ginger and Green Chilly Pickle | Allam Pachimirapa Pachadi

Introduction

This Ginger and Green Chilly Pickle, or Allam Pachimirapa Pachadi, is a flavorful and spicy condiment that pairs wonderfully with South Indian dishes like Idli, Dosa, and Vada. It is easy to prepare at home and has a long shelf life when stored in the freezer, making it convenient to have on hand. The main ingredients in this pickle—ginger, tamarind, jaggery, and green chilies—each bring their own unique health benefits. Ginger is excellent for digestion, jaggery is rich in iron, tamarind aids in soothing stomach discomfort, and green chilies are packed with vitamins C and B6. Follow this step-by-step guide to make this delicious pickle.

Preparation Time: 30-40 minutes
Shelf life: 6 months in freezer
Yield: 2 kgs

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Roasting Bengal Gram and Urad Dal
• Step 2: Roasting Fenugreek, Coriander, and Cumin Seeds
• Step 3: Frying Green Chilies
• Step 4: Frying Ginger
• Step 5: Frying Curry Leaves
• Step 6: Blending Bengal Gram and Urad Dal
• Step 7: Blending Curry Leaves
• Step 8: Blending Garlic, Green Chilies, and Ginger
• Step 9: Mixing the Ingredients
• Step 10: Final Blending
• Conclusion

Ingredients

Cleaned and peeled Ginger: 250 grams

Jaggery: 250 grams

Green Chilies: 250 grams

Tamarind paste (step by step instructions): 250 grams

Bengal gram: 50 grams

Urad dal: 50 grams

Coriander seeds: 100 grams

Cumin seeds: 25 grams

Fenugreek seeds: 1/2 tbsp

Curry leaves: 100 grams

Garlic: 125 grams

Turmeric: 1/2 tsp
Oil: 4-5 tbsp
Salt: Approximately 250 grams
Boiled and cooled water: 250 ml

Procedure

Step 1: Roasting Bengal Gram and Urad Dal

Begin by roasting the Bengal gram and urad dal in a pan for 2-3 minutes on medium flame. Once done, set them aside to cool.

Step 2: Roasting Fenugreek, Coriander, and Cumin Seeds

In the same pan, roast the fenugreek seeds and coriander seeds for 2-3 minutes. Then, add the cumin seeds and roast for an additional minute. Remember to roast the cumin seeds separately towards the end to avoid burning them.

Step 3: Frying Green Chilies

In a separate pan, fry the green chilies in 2 tbsp of oil until they turn slightly crispy. Set them aside.

Step 4: Frying Ginger

Fry the ginger pieces in 2 tbsp of oil for about 3-5 minutes on medium flame. Fry until a fragrant aroma is released, indicating that the ginger is well cooked.

Step 5: Frying Curry Leaves

Fry the curry leaves in 1 tbsp of oil for about a minute until they become crispy. Set them aside.

Step 6: Blending Bengal Gram and Urad Dal

Once cooled, blend the roasted Bengal gram and urad dal into a fine powder.

Step 7: Blending Curry Leaves

Blend the fried curry leaves into a fine powder as well.

Step 8: Blending Garlic, Green Chilies, and Ginger

Now blend the garlic, green chilies, and ginger together. Add 1/2 tsp of turmeric powder and water as needed to achieve a smooth consistency.

Step 9: Mixing the Ingredients

In a mixing bowl, combine the blended ingredients. Add salt, jaggery, and tamarind paste, mixing everything thoroughly.

Step 10: Final Blending

Blend the entire mixture again to ensure a smooth and even texture.

Conclusion

Your Ginger and Green Chilly Pickle is now ready! Transfer it to an airtight container and store it in the refrigerator. This spicy and tangy pickle is perfect to serve with Dosa, Idli, Vada, and other South Indian snacks. Its long shelf life makes it a convenient accompaniment to any meal, ensuring you have a flavorful pickle ready at all times.