Monday 26 January 2015

Kandi Pachadi ( Toordal Chutney)

Toor Dal Chutney is a famous dish in South India and  it is an Andhra delight.. Kandi  Pachadi is very easy to make and is typically eaten with hot rice and ghee.This is a great tasting Andhra delicacy made with the protein-rich Kandi pappu (Toor Dal, Pigeon Peas). This is so easy to make with a few ingredients.


Toordal       -  1 cup
Dry Red Chillis 3 or 4 (adjust according to your spice level)
Cumin Seeds - 1tsp
Tamarand Paste -  1 tbsp
Salt to taste


Oil -1tbsp
Channadal - 1/4tsp
Mustard Seeds-1/4tsp
Urad Dal - 1/4tsp
Curryleaves - few
Hing- a pinch

Kandi Pachadi (Toordal Chutney)
Kandi Pachadi ( Toordal Chutney)


1.Take a frying pan and add 1 cup of toor dal and dry roast the dal on low flame till it turns light brown .

2.Switch of the flame and keep it aside and let it cool.

3.Heat 1 tsp oil add redchillies and cumin seeds roast the ingredients till turns crisp.

4.Take a mixie jar add toordal ,cuminseeds ,red chillies, salt  and tamarind paste grind it to  a coarse paste adding little water.

5.Grind the mixture to a desired consistency. Take out into serving bowl.

6.Heat a Pan  and add 1tbsp of oil  then add all the ingredients under tempering and pour on the chutney.

7.Serve with steamed rice and dollop of ghee.

Note: Add the tempering just before serving to keep the moisture in the chutney.
(Since toor dal absorbs lot of water soon the chutney
will become dry.)

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