Today, I was cleaning up some old papers when I came across hand-written letters from my older maternal aunt, Lalita Dodda. My aunt and my mother had this great tradition of hand-written letters, and in her later years Dodda started the tradition with me.
Seeing the letters invoked a storm of memories and among them were the many recipes I learnt from her.
However, Kandi Pappu Pachadi or Tuvar Dal Chutney was something I made for Lalita Dodda, because it was a great favourite of hers. I made it in Mumbai and then took it with me to Hyderabad.
Kandi Pappu Pachadi is very easy to make and is typically eaten with hot rice and ghee.
We Andhras eat pachadi (chutney) and uragaaya (pickle) by mixing it with plain rice, with either a little ghee or oil.
Because it is a chutney made with pure dal, it is also protein-rich. Above all, it is yummy!
- Tuvar Dal – 3/4 Cup
- Hot Red Chillies – 3 or 4
- Garlic Flakes (optional) – 2 or 3
- Mustard Seeds – 1/2 tsp
- Turmeric – 2 Pinches
- Tamarind – 1/8 lemon sized ball
- Oil – 2 tsp
- Curry Leaves – 4 or 5
- Salt to Taste
- In a kadai, on medium heat, dry roast tuvar dal till it starts to turn light brown.
- Let cool.
- Heat the oil and add mustard seeds to it.
- When the mustard seeds sputter, add the red chillies and curry leaves.
- Fry for 10 secs.
- Remove the red chillies and set aside the fried mustard seeds and curry leaves.
- Grind together the tuvar dal, garlic flakes, chillies, salt, tamarind, and turmeric with a little water to form a thick coarse paste.
- Remove the pachadi into a bowl.
- Add curry leaves and mustard seeds.
- Mix well.
- Serve with hot rice and ghee.
I love having Kandi Pappu Pachadi-Annam with Majjiga Pulusu as an accompaniment. 🙂
- Do not grind the pachadi into too-smooth-a-paste. It should be coarse.
- Nuvvulu-Mammidikaya Pachadi (Sesame and Raw Mango Chutney) (aahaaramonline.com)