Go Back

Allam Pachadi Andhra Style | Ginger Chutney for Pesarattu | Allam Chutney With Red Chillies

Red Allam Pachadi Andhra Style is a spicy chutney prepared with Red Chillies.Sautéed ginger, chilies & lentils are ground to a paste with tamarind & jaggery.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Chutney (Side Dish)
Cuisine: Indian (South Indian)
Author: Padma Veeranki


  • 3 teaspoons Oil divided
  • 6-7 Red Chillies
  • 2 “ Ginger peeled & chopped
  • 1 Tablespoon Urad dal
  • 1/2 Tablespoon Chana Dal
  • Walnut size Tamarind
  • 2 Tablespoons Jaggery powder
  • 1 teaspoon Cumin seeds
  • Salt to taste

For Tempering:

  • 1 Tablespoon Sesame Oil
  • 1/4 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 teaspoon Urad dal
  • 2 Dry Red Chillies
  • Few curry leaves


  • Soak tamarind and jaggery in 2-3 tablespoons water. Microwave for a minute.
  • Heat 2 teaspoons oil in a pan over medium heat, add red chillies and sauté for a minute. Remove to a bowl.
  • Now, add the ginger pieces, sauté until the raw smell goes away. Transfer to the bowl.
  • To the same pan, add 1 teaspoon oil and add urad dal and channa dal.
  • Fry until the lentils turn golden brown. Turn off the heal and transfer to the bowl.
  • Cool down and transfer to a mixer jar. Add some cumin seeds, the tamarind jaggery mixture and some salt.
  • Grind to a smooth paste. Add very little hot water while grinding. Transfer chutney to a bowl.


  • Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal and dry red chillies.
  • Once lentils turn brown, add few curry leaves and turn off the heat.
  • Transfer the tempering to the chutney and serve with any South Indian breakfast like idli, dosa, pesarattu, upma, etc.