Kandi Pachadi




Ingredients
  • Kandipappu (Toor dal) - 1 cup
  • Dry red chillies – 4-5
  • Jeera (Cumin Seeds)- 1 tsp
  • Tamarind paste-1 tsp
  • Salt - as required
  • Oil - 2 tbsp
  • Mustard Seeds– ½ tbsp
  • Hing - pinch
  • Curry leaves – 4-5
Method
For Chutney
  • Fry one cup of toordal (kandipappu) in a pan until it turns to light brown colour on medium flame. Add red chilies & fry them. Keep it aside to cool.
  • Grind fried toordal, red chilies, jeera & tamarind to a fine paste, by adding water when required. Add salt as required for taste. Make sure that the chutney should be solid..
For Seasoning
  • Pour a tsp of oil in a pan, add some minapappu (urad dal), mustard seeds, hing & curry leaves, add this seasoning to the chutney.
  • You can also add fried garlic (optional) at the end.
This tastes best with hot rice and ghee. Pachi pulusu or Ullipaya pulusu is the combination of Kandi pachadi.This is very famous dish in Andhra.

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