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.

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.

Recipe for Kandi Pachadi | Andhra Tuvar Dal Chutney | Tuvaram Paruppu Tuvayal
Kandi Pachadi | Andhra Tuvar Dal Chutney | Thuvaram Paruppu Thogayal
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
- 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.
- 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

How to Make Andhra Kandi Pachadi | Tuvar Dal Chutney | Thuvaram Paruppu Thogayal
Time: 10 mins
Serves: 6 to 8
Ingredients
- Tuvar Dal – 1/2 Cup
- Spicy Red Chillies – 3
- Garlic Flakes (optional) – 2 or 3
- Mustard Seeds – 1/2 tsp
- Turmeric – 2 Pinches
- Tamarind – A small marble sized ball
- Oil – 1 tsp
- Curry Leaves – 4 or 5
- Salt to Taste
- Water
Method
- 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.
- Transfer to a plate 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, transfer it to the chutney grinder along with salt, tamarind, and about 1/4 cup water. This chutney tends to absorb water.
- Grind to a thick, coarse paste. Add water as required.
- Transfer the Kandi Pachadi to a bowl.
- 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.
- Fry for a few seconds.
- Add the tempering to the pachadi.
- Mix well.
- 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.
I would love to hear from you!