Allam Pachadi (Andhra Ginger Pickle)
A South Indian ginger relish blended with tamarind, jaggery, and a fragrant tempering. Mild and tangy, with heat kept as an option for older eaters only.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 250 g ginger, peeled and chopped8.82 oz ginger, peeled and chopped
- 100 g tamarind, soaked3.53 oz tamarind, soaked
- 50 g jaggery, grated1.76 oz jaggery, grated
- 1.25 ml turmeric powder0.25 tsp turmeric powder
- 15 ml fenugreek seed, dry-roasted and ground1.01 tbsp fenugreek seed, dry-roasted and ground
- 5 ml mustard seed1.01 tsp mustard seed
- 12 each curry leaf, fresh
- 2 each garlic, peeled
- 1.25 ml hing0.25 tsp hing
- 90 ml oil6.09 tbsp oil
- salt (to taste), for over-1s and adults only
Steps
Prep
- Wash the ginger well under running water, peel it, and pat it dry with a clean cloth or paper towel.
- Soak the tamarind in just enough warm water to cover it so it softens into a thick paste.
- Dry-roast the fenugreek seeds in a pan over medium heat until fragrant, then grind to a fine powder.
Make the Ginger Paste
- Chop the ginger into small pieces and fry in a little of the oil over medium heat for 3 to 4 minutes until lightly golden, then cool fully.
- Blend the cooled ginger to a smooth paste without adding water, pausing often so the blender does not heat up.
- Squeeze the soaked tamarind through a strainer to get a thick, smooth pulp, discarding any seeds or fibres.
- Add the tamarind pulp and turmeric to the ginger and blend again until well combined.
- Add the jaggery and blend once more until smooth, then stir in the ground fenugreek powder.
Temper and Finish
- Heat the remaining oil in a pan, add the mustard seeds and garlic, and cook until the seeds begin to pop.
- Add the curry leaves and a little hing, and fry until the leaves turn crisp.
- Stir the ginger paste into the hot tempering and mix well, then cool fully before spooning into a clean glass jar.
- For older kids and adults, add a pinch of salt and, if you like heat, a little chili powder to taste at the end.
Nutrition
- Calories
- 1500
- Protein
- 13g
- Fat
- 98g
- Carbs
- 167g
Tips by age
This is a strong, tangy pickle, so offer only a very thin smear mixed into rice or soft bread. Keep it mild with no added salt or chili for this age.
Choking safety: Remove any whole curry leaves and check for stray tamarind seeds or fibres before serving.
Serve a small amount stirred through rice or spread thinly on a soft flatbread. Keep the portion little, as the flavour is intense.
Choking safety: Pick out whole curry leaves and any tamarind seeds before serving.
Serve a teaspoon alongside rice or roti as a tangy condiment. Add a little salt or chili to taste only at this age if your child enjoys stronger flavours.
Want the full library?
Unlock all 1,300+ recipes, the meal planner, allergen tracking, and more in the Lil' Noms app.
Unlock all in the app