Andhra Style Kandi Pachadi Recipe
Course: South Indian Breakfast | Cuisine: Andhra | Diet: Vegetarian
Andhra Style Kandi Pachadi is a flavorful chutney popular in every household of Andhra. Made from toor dal and seasoned with a tempering of mustard seeds, urad dal, and dried red chilies, this chutney offers a delightful tanginess from tamarind, complemented by the richness of roasted chana dal and garlic. It’s a perfect accompaniment to rice and curry dishes.
Ingredients
For Roasting:
- 1 cup toor dal
- 1/4 cup yellow split urad dal
- 3 dried red chilies
For the Chutney:
- 1/2 cup roasted chana dal
- 1 teaspoon cumin seeds
- 18 grams tamarind
- 4 cloves garlic
- Salt, to taste
For Tempering:
- 1 teaspoon mustard seeds
- 1 teaspoon white urad dal
- 2 dried red chilies
- 1 sprig curry leaves
- A pinch of asafoetida
- Oil, for cooking
Preparation
-
Roast the Ingredients:
- Heat oil in a pan over medium heat.
- Add the toor dal and cumin seeds, and cook until the dal turns light brown.
- Add the urad dal and dried red chilies. Continue cooking for another 1-2 minutes, then turn off the heat and allow this mixture to cool.
-
Grind the Chutney:
- Once the mixture has cooled, add tamarind, garlic, and some water to it. Grind everything into a smooth paste using a mixer grinder.
- Transfer the ground chutney into a bowl.
-
Prepare the Tempering:
- In a separate pan, heat oil for tempering.
- Add mustard seeds and urad dal, and sauté for 10 seconds.
- Then add curry leaves, dried red chilies, and asafoetida, cooking for an additional 10 seconds.
-
Combine:
- Pour the tempering over the chutney and mix well.
Serving Suggestion:
Serve Andhra Style Kandi Pachadi with Keerai Sambar, Cabbage Thoran, Rice, and Papad for a satisfying meal.
Cooking Time: 20 minutes
Preparation Time: 0 minutes
Total Time: 20 minutes
Enjoy this tangy, savory chutney that adds a perfect touch of flavor to your meals!
