This is the recipe for Kandi Pachadi, a great favourite with my older maternal aunt, Lalita Dodda. And I made this again today in her memory. 

What brought this nostalgia on 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.

Andhra Kandi Pachadi | Thuvaram Paruppu Thogayal
Andhra Kandi Pachadi | Thuvaram Paruppu Thogayal | Tuvar Dal Chutney

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. 

Kandi Pachadi is very easy to make (it takes less than 10 minutes) and is typically eaten with hot rice and ghee. Because it is a chutney made with dal, it is also protein-rich. Above all, it is yummy!

This chutney is quite the life-saver on days when I don’t have vegetables at home, or then don’t have too much time to cook. Make this pachadi and some rice and rasam, and you have a complete meal in less than 30 minutes.

I love mixing Kandi Pachadi with hot rice topped with ghee, making small balls of this rice mix, dipping it in Majjiga Pulusu or Mukkala Pulusu before savouring them. 🙂

Do try my recipes for Beerakaya Thokku Pachadi, Kobbari Pachadi, Dosakaya Pachadi, and Menthi Kura Pachadi.

Paruppu Thogayal | Andhra Kandi Pappu Pachadi
Thuvaram Paruppu Thogayal | Andhra Kandi Pappu Pachadi

Recipe for Kandi Pachadi | Andhra Tuvar Dal Chutney | Tuvaram Paruppu Tuvayal

Kandi Pachadi | Andhra Tuvar Dal Chutney

Kandi Pachadi | Andhra Tuvar Dal Chutney | Thuvaram Paruppu Thogayal

Kandi Pachadi is a traditional chutney made in Andhra Pradesh and Telangana with tuvar dal (pigeon pea or thuvaram paruppu). It is eaten with rice and ghee, and may be Mukkala Pulusu or Majjiga Pulusu on the side.
Cook Time 10 mins
Course Accompaniment, Chutney, Dinner, Lunch
Cuisine Andhra Pradesh, Indian, Telangana
Servings 6 People

Ingredients
  

  • 1/2 Cup Tuvar Dal
  • 2 Spicy Red Chillies
  • 3 or 4 Cloves Garlic (Optional)
  • 1/4 tsp Turmeric
  • 1/2" ball Tamarind
  • 1/2 tsp Oil
  • Salt to Taste
  • Water as required

For Tempering

  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1 or 2 Red Chillies
  • 4 or 5 Curry Leaves

Instructions
 

  • In a kadai, on medium heat, dry roast tuvar dal till it starts to turn light brown.
  • Transfer to a plate and set aside to cool.
  • In a ladle, heat 1/2 tsp of oil.
  • Add garlic cloves (if you are using them), and fry till they start to change colour.
  • Add 2 split red chillies and fry till it starts to change colour.
  • Turn off the heat and add turmeric powder.
  • Mix well, and add to the dal to cool.
  • When the dal has cooled, grind it to a coarse thick paste along with salt, tamarind, and 1/4 cup water. Add more water (about 1 tbsp at a time), if needed.
  • Transfer the Kandi Pachadi to a bowl.

Add the Tempering

  • In a ladle heat, 1 tsp oil and add mustard seeds.
  • When the mustard seeds sputter, add the red chillies and curry leaves, and fry for a few seconds.
  • Add the tempering to the pachadi and mix well.
  • Serve the Kandi Pachadi | Thuvaram Paruppu Thogayal with hot rice and ghee.

Notes

The consistency of the Kandi Pachadi should be slightly grainy.
Keyword Kandi Pachadi, Tuvar Dal Chutney, Tuvaram Paruppu Thogayal, Tuvaram Paruppu Tuvayal
Kandi Pachadi | Andhra Tuvar Dal Chutney
Andhra Tuvar Dal Chutney | Thuvaram Paruppu Thuvayal

How to Make Andhra Kandi Pachadi | Tuvar Dal Chutney | Thuvaram Paruppu Thogayal

Time: 10 mins

Serves: 6 to 8

Ingredients

  1. Tuvar Dal – 1/2 Cup
  2. Spicy Red Chillies – 3
  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 – 1 tsp
  8. Curry Leaves – 4 or 5
  9. Salt to Taste
  10. Water

Method

  1. In a kadai, on medium heat, slowly dry roast tuvar dal till it starts to turn light brown. This needs a bit of patience. If you roast on high heat, the dal will tend to char and that will make the chutney bitter.

    Roasted Kandi Pappu

  2. Transfer to a plate to cool.
  3. In a ladle heat 1/2 tsp of oil.
  4. Add garlic cloves (if you are using them), and fry till they start to change colour.
  5. Add 2 split red chillies and fry till it starts to change colour.
  6. Turn off the heat and add turmeric powder.
  7. Mix well, and add to the dal to cool.
      
  8. When the dal has cooled, transfer it to the chutney grinder along with salt, tamarind, and about 1/4 cup water. This chutney tends to absorb water. 
  9. Grind to a thick, coarse paste. Add water as required.
  10. Transfer the Kandi Pachadi to a bowl.
  11. The Tempering:
    1. In a ladle heat, 1 tsp oil and add mustard seeds.
    2. When the mustard seeds sputter, add the red chillies and curry leaves.
    3. Fry for a few seconds.
    4. Add the tempering to the pachadi.
    5. Mix well.
  12. Serve the Kandi Pachadi |Thuvaram Paruppu Thogayal with hot rice and ghee.

Tips

  • Do not grind the Kandi Pachadi into too-smooth-a-paste. It should be coarse.

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