Jul 31, 2008

KANDI PACHADI

This chutney will be a big treat for vegetarians after avakai in Andhra this chutney will take place Toor dale – 1/2 cup
Dry red chilies – 10
Cumin seeds – 1tea sp
Oil – 1 tea sp
Tamarind – 1 inch piece
Garlic – 2 cloves
Onion – 1 chopped
Salt to taste
Soak tamarind in water
Heat oil in a pan add toor dale and cumin fry till golden brown color remove and keep a side add dry red chilies to the same pan fry for 2-3 minutes remove from fire and grind all above ingredients with soaked tamarind and salt with a little water grind in to a smooth paste add chopped garlic and chopped onion and run for 2 more seconds remove and serve with hot plain rice and a little bit of ghee
Best combo for this is pacchi pulusu and any dry curry like potato, okra, tindora


5 comments:

notyet100 said...

toor dal chutney,..looks good,..

Shreya said...

Looks yummy! Great texture. thanks dear, for posting this recipe:-) I will make it for sure..

easycrafts said...

Nice one...I have an award for u at http://simpleindianfood.blogspot.com/2008/07/blogging-friends-forever-award.html

Sireesha said...

I also make kandi pachadi but without onion and garlic.....Urs look delicious....will try ur version this time...

dude said...

This is the exact version that my grand mother used to make in my childhood :-).