Andhra · Side
Allam pachadi
Ginger-tamarind chutney
- Energy
- 78 kcal
- Protein
- 1.98 g
- Fibre
- 1.94 g
- Time
- 15 min
Per serving, 28.3 g.1 Good for breakfast or dinner.
One serving gives you
- 10%of the day’s vitamin K
Nutrition facts
One serving, 28.3 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy78.2 kcal4%
Carbohydrates
- Carbohydrate10.3 g4%
- Fibre1.94 g8%
- Soluble fibre0.44 g
Fats
- Fat3.07 g6%
- Saturated fat limit0.52 g3% of limit
- Monounsaturated fat1.44 g
- Polyunsaturated fat0.86 g
- Omega-60.81 g10%
- Omega-30.05 g5%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein1.98 g4%
- Histidine46.8 mg8%
- Isoleucine76.2 mg6%
- Leucine138 mg6%
- Lysine106 mg10%
- Methionine + cystine38.4 mg6%
- Phenylalanine + tyrosine167 mg20%
- Threonine65.8 mg16%
- Tryptophan20.4 mg10%
- Valine86.2 mg11%
Vitamins
- Vitamin A3.08 µg<1%
- Vitamin B10.03 mg2%
- Vitamin B20.02 mg1%
- Vitamin B30.26 mg2%
- Vitamin B50.19 mg4%
- Vitamin B60.07 mg3%
- BiotinNot in the source data
- Folate7.62 µg3%
- Vitamin B120 µg0%
- Vitamin C0.64 mg<1%
- Vitamin D0 µg0%
- Vitamin E0.46 mg6%
- Vitamin K5.71 µg10%
Minerals
- Calcium17.7 mg2%
- ChromiumNot in the source data
- Copper0.08 mg5%
- IodineNot in the source data
- Iron1.16 mg4%
- Magnesium24.4 mg7%
- Manganese0.56 mg14%
- MolybdenumNot in the source data
- Phosphorus37.5 mg4%
- Potassium167 mg5%
- Selenium2.92 µg7%
- Sodium limit121 mg6% of limit
- Zinc0.3 mg2%
Ingredients
Weighed raw, for one serving. Telugu name after each.
9 ingredients
- Ginger, fresh allam10 g
- Groundnut oil palli nune2.5 g
- Tamarind, pulp chintapandu4 g
- Jaggery, cane bellam4 g
- Chillies, red endu mirapakaya1 g
- Bengal gram, dal senaga pappu3 g
- Black gram, dal minapa pappu3 g
- Mustard seeds aavalu0.5 g
- Iodized salt (table salt) uppu0.3 g
Method
About 15 minutes.
- 1
Peel and slice 10 g ginger. Fry the chana dal, urad dal and red chilli in 2.5 g groundnut oil until golden; add the ginger and sauté 2 minutes.
- 2
Grind with the tamarind, jaggery and salt to a thick chutney; temper with mustard seeds.