Karina Sharma
1-inch ginger, 1-2 green chilies, tamarind, jaggery (optional), oil, mustard seeds, cumin, turmeric, urad dal, red chilies, curry leaves.
Heat a pan and dry roast 2-3 red chilies, mustard seeds, and turmeric powder for 2 minutes until aromatic.
In a blender, add grated ginger, tamarind pulp, roasted spices, jaggery, and saltand Blend to a smooth paste.
Heat oil, add 1 teaspoon mustard seeds, curry leaves, and a pinch of asafoetida.
Garnish with fresh coriander leaves.
Tangy, spicy, and full of flavor, Allam Pachadi is a perfect addition to your South Indian meals.