Andhra Style Kandi Pachadi (Masoor Dal Chutney) Recipe
Andhra cuisine is renowned for its bold, flavorful dishes that bring together the warmth of spices and the richness of various dals. One such quintessential chutney is the Andhra Style Kandi Pachadi, also known as Masoor Dal Chutney. This chutney is a staple in many South Indian homes, often served as an accompaniment to crispy dosas or idlis. It is a simple yet delectable blend of roasted lentils, garlic, and tamarind, spiced up with a tempering of mustard seeds, curry leaves, and dry red chilies. Perfect for breakfast or as a side dish for lunch, this chutney brings a delightful tang and spice to your plate.
Ingredients for Andhra Style Kandi Pachadi (Masoor Dal Chutney)
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Whole) | 1 cup |
| Dry Red Chilies | 3 |
| Roasted Gram Dal (Pottukadalai) | 1/2 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Tamarind | 18 grams |
| Garlic Cloves | 4 |
| Salt | To taste |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chilies (for tempering) | 2 |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Sunflower Oil | As required |
Preparation Time:
0 minutes (easy prep, just measure and roast!)
Cooking Time:
20 minutes
Total Time:
20 minutes
Servings:
4 servings
Cuisine:
Andhra
Course:
South Indian Breakfast
Diet:
Vegetarian
Instructions for Preparing Andhra Style Kandi Pachadi
-
Roast the Lentils: Begin by heating a flat skillet or frying pan over medium heat. Add the masoor dal (whole red lentils) and cumin seeds to the pan. Gently roast them, stirring constantly, until the dal turns a light golden brown and the cumin seeds become fragrant.
-
Add Roasted Gram Dal: Once the masoor dal and cumin seeds are roasted, add the roasted gram dal (pottukadalai) to the pan. Continue roasting for an additional 2-3 minutes to allow the flavors to meld.
-
Fry the Dry Red Chilies: Next, add the 3 dry red chilies to the pan and fry them until they become crisp and aromatic. Be careful not to burn them; they should just crisp up lightly. This step will infuse the chutney with a lovely smoky flavor.
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Cool the Mixture: Remove the pan from the heat and let the roasted mixture cool down for a few minutes. Once cooled, transfer it to a blender or food processor. Add the tamarind, garlic cloves, and a pinch of salt. Grind everything into a smooth paste, adding water as needed to achieve a slightly thick yet spreadable consistency.
-
Prepare the Tempering (Tadka): In a small tempering pan or a small frying pan, heat a little sunflower oil. Add the mustard seeds and white urad dal (split urad dal) to the hot oil. Let them splutter for about 10 seconds until the mustard seeds pop and the urad dal turns golden.
-
Add Aromatics: To the spluttering tempering, add the curry leaves, dry red chilies, and a pinch of asafoetida (hing). Let the curry leaves crackle for another 10 seconds, releasing their aromatic fragrance into the oil.
-
Combine and Serve: Pour the tempering over the prepared chutney and mix well. The tempering will elevate the flavors, adding depth and an extra layer of spice to the chutney.
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Serving Suggestions: Serve your Andhra Style Kandi Pachadi immediately with Homemade Crispy Ghee Roast Dosas or Spicy Crunchy Masala Idlis for a hearty, flavorful South Indian breakfast.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Protein | 5g |
| Carbohydrates | 16g |
| Fiber | 4g |
| Fat | 6g |
| Sodium | 210mg |
Tips and Variations:
- For a richer flavor: You can fry the roasted gram dal in ghee (clarified butter) instead of sunflower oil for a richer, more indulgent chutney.
- Adjusting spice levels: If you prefer a milder chutney, reduce the number of dry red chilies or remove the seeds from the chilies before adding them to the pan.
- Storing the chutney: This chutney can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature or slightly warm it before serving for the best taste.
This Andhra Style Kandi Pachadi (Masoor Dal Chutney) is a great way to start your day with a burst of flavor and nutrition. The tangy tamarind combined with the earthiness of the roasted dal and the fragrant tempering makes this chutney a versatile dish that complements a variety of South Indian breakfasts. Whether you’re pairing it with crispy dosas, soft idlis, or even hot rice, this chutney is sure to become a family favorite!
