Kandi Pachadi (Dal Chutney)
Kandi Pachadi, or toor dal/red gram dal chutney, is a traditional chutney of Andhra Pradesh, often served during meal times with white-hot rice. Its preparation involves split urad dal, dry red chillies, cumin, tamarind, and tempering with aromatic curry leaves.
Ingredients
- 1/2 cup Kandi pappu/red gram dal/toor dal
- 1 tablespoon split urad dal
- 3/4 tablespoon cumin seeds
- 3-4 cloves of garlic
- 1/4 tablespoon tamarind (adjust to taste)
- 3-4 dry red chillies
- 2-3 tablespoon oil
- Salt as per taste
- Water as required
- For tempering: 10-12 curry leaves
- For tempering: 1 tablespoon split gram dal
- For tempering: 1 tablespoon oil
- For tempering: 1/2 tablespoon mustard seeds
Method
- 1
Rinse the red gram dal/toor dal well. Heat oil in a pan and sauté the dal on low-medium flame till fragrant or slightly brown; set aside.
- 2
In the same pan, add a tbsp of oil, roast cumin seeds for 20 seconds, then roast split gram dal for another two minutes.
- 3
Add red chillies and roast until crisp. Set the mixture aside to cool.
- 4
In a grinder jar, add the roasted ingredients, tamarind, garlic and salt. Grind to a paste with some water.
- 5
For tempering, heat a tbsp of oil, add mustard seeds and let them pop, then add curry leaves and sauté. Roast split black gram till brown and add salt; turn off heat.
- 6
Add the tempering over the paste — your Andhra-style Kandi Pachadi is ready to serve with white rice, dosa, idli, or uttapam.
