Kandi Pachadi
- 27 min
- medium
- Serves 4
Kandi pachadi, an Andhra chutney of roasted toor dal, red chilli, garlic and tamarind. Medium-spicy and vegetarian, serves 4, about 25 minutes plus soaking.
Ingredients
Water, For Soaking30 ml
Toor Dal½ cup
Oil4 tsp
Dry Red Chilli6 grams
Cumin1 tsp
Garlic, Peeled12 grams
Tamarind2 tsp
Salt1 tsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Curry leaves2 grams
Asafoetida0.3 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 154kcal | 616kcal |
| Protein | 6.5g | 26g |
| Carbohydrate | 18g | 74g |
| Fat | 6.4g | 26g |
| Fibre | 4.8g | 19g |
| Sugar | 1.2g | 4.8g |
Method
Get ready: Rinse the toor dal, drain it well and spread it on a cloth to dry. Peel the garlic, remove the stalks from five dry red chillies, and break the remaining chilli. Pluck and rinse the curry leaves. Soak the tamarind in 30 ml water for 10 minutes, then squeeze out the pulp and discard the fibres.
Dry-roast the toor dal in a kadai on medium flame for 4 to 5 minutes, stirring, until it turns deep golden and smells roasted. Take it out. Heat 2 teaspoons oil in the same kadai, fry the five dry red chillies for 1 minute until crisp, add the cumin and garlic and fry for 1 minute until the garlic loses its raw smell. Switch off.
Cool the roasted mixture for 5 minutes until it is no longer hot. Add it to a mixie with the tamarind pulp, salt and 45 ml grinding water. Grind to a coarse, thick chutney. Add the remaining grinding water only if needed to help it grind.
Heat 2 teaspoons oil in the same kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for half a minute until they splutter. Add the urad dal, broken dry red chilli, curry leaves and asafoetida. Fry for 1 to 2 minutes until the urad dal is golden and the curry leaves are crisp.
Pour the tempering over the chutney. Mix until it is evenly combined, then serve.
Before you start
- How long does Kandi Pachadi take?
- 27 minutes from start to finish. That is 10 minutes of preparation and 17 minutes of cooking.
- How many people does Kandi Pachadi serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kandi Pachadi vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kandi Pachadi spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kandi Pachadi?
- ½ cup Toor Dal, 5 grams Dry Red Chilli, 12 grams Garlic, 2 grams Curry leaves, 0.3 grams Asafoetida, 2 tsp Oil, and a few more listed on this page.
- Do I need a pressure cooker for Kandi Pachadi?
- No, it is cooked in an open pot.
- How many calories are in Kandi Pachadi?
- About 154 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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