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.
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.