Making Andhra Style Kandi Pachadi - Tur Dal chutney

The Kandi Pachadi or the Tur Dal chutney is typically eaten with hot rice during meal times and an absolute Andhra delight.  It is rich  in protein, its preparation involves dry red chillis, cumin, split urad dal, sauteed and ground with tamarind and finally tempered with the magic touch of aromatic curry leaves. Its all in the texture, which should be a coarsely ground thick pachadi and not a smooth paste. A dash of ghee with white rice and a slice of raw onion, this pachadi is to die for!

The Kandi Pachadi is one of the favourite dishes in Andhra Pradesh meal.  Kandi Pachadi is very easy to make and is served with hot rice and ghee. Now let us see how to make Andhra Style Kandi Pachadi.  

Ingredients

1. Tur Dal – 3/4 Cup
2. Hot Red Chillies – 3 or 4
3. Garlic Flakes (optional) – 2 or 3
4. Mustard Seeds – 1/2 tsp
5. Turmeric – 2 Pinches
6. Tamarind – A small marble sized ball
7. Oil – 2 tsp
8. Curry Leaves – 4 or 5
9. Salt to Taste
10. Water

Method of preparation of Kandi Pachadi

• In a kadai, on medium heat, dry roast tur dal till it starts to turn light brown.

• Let cool.  Now  heat the oil and add mustard seeds to it.

• When the mustard seeds sputter, add the red chillies and curry leaves and fry for 10 seconds

• Remove the red chillies and set aside the fried mustard seeds and curry leaves.

• Grind together the tur dal, garlic flakes, chillies, salt, tamarind, and turmeric with a little water to form a thick coarse paste.

• Remove the Kandi Pachadi into a bowl.  Add curry leaves and mustard seeds and mix well  and serve the Kandi Pachadi with hot rice and ghee

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If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.