This is the recipe for Kandi Pachadi, a great favourite with my older maternal aunt, Lalita Dodda. What brought it one was a cleaning spree when I came across hand-written letters . 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 Pachadi (Andhra Tuvar Dal Chutney) was something I made for Lalita Dodda, because it was a great favourite of hers. I made this often when I went to Hyderabad to see her.
Kandi 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!
How to Make Andhra Kandi Pachadi | Tuvar Dal Chutney | Paruppu Thogayal
- 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 – A small marble 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 the Kandi Pachadi with hot rice and ghee.
- Do not grind the Kandi Pachadi into too-smooth-a-paste. It should be coarse.