Follow these steps for perfect results
Masoor Dal (Whole)
Whole
Dry Red Chillies
Roasted Gram Dal (Pottukadalai)
Cumin seeds (Jeera)
Tamarind
Garlic
Salt
to taste
Mustard seeds
White Urad Dal (Split)
Split
Dry Red Chillies
Curry leaves
Asafoetida (hing)
Sunflower Oil
Heat oil in a flat skillet.
Add masoor dal and cumin seeds to the skillet.
Roast until the dal becomes light brown.
Add urad dal and dry red chillies to the skillet.
Fry until the chillies are crisp.
Cool the roasted ingredients.
Grind the cooled ingredients with tamarind, garlic, and water into a smooth paste.
Heat oil in a small tempering pan.
Add mustard seeds and urad dal to the pan and let them splutter for 10 seconds.
Add curry leaves, dry red chilies, and hing to the pan.
Let the curry leaves crackle for 10 seconds.
Pour the tempered oil over the chutney.
Serve the Kandi Pachadi with dosa or idli.
Expert advice for the best results
Roast the dal on low heat to prevent burning.
Adjust the amount of dry red chillies to suit your spice preference.
Add a small piece of ginger for extra flavor.
To get a smoother texture soak the ingredients in warm water for 10 minutes before grinding
Everything you need to know before you start
5 minutes
Can be made a day ahead and stored in the refrigerator.
Serve in a small bowl alongside other breakfast items.
Serve with dosa
Serve with idli
Serve with vada
South Indian filter coffee complements the spice.
Discover the story behind this recipe
A staple chutney in Andhra cuisine, often served as a breakfast side dish.
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