Ingredients
2 tbsp allam pieces
samll lemon size tamarind
2 tbsp bellam
salt to taste
1 spoon chilli powder
pinch of pasupu
4 to five garlic pods
mustard for poppu
oil to fry poppu
Method
Grind all the ingredient to paste leaving mustard and oil.
Take a pan add some oil.
After the oil heats add mustard seeds and pinch of hingu.
Then add the fried poppu to the paste of allam.
Allam pachadi is ready to serve.
Goes well with rice, idli, and dosa.
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