Kandi Pachadi (Toor Dal Chutney for Idli, Dosa and Rice)
Kandi Pachadi - a traditional south Indian style chutney prepared with toor dal and spices. A perfect side dish to serve with idli, dosa or rice. It is a vegan dish.
Servings: 5 people
Calories: 72kcal
Equipment
- 1 Mixer Jar
- 1 Skillet/Steel Pan
- 1 Spoon
- 1 Small frying pan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Pachadi
- ½ Teaspoon Olive Oil
- ½ Cup Toor Dal/Pigeon Peas/Arhar Dal
- 5 Byadigi Red Chillies
- 2 Spicy Red Chillies
- ½ Teaspoon Cumin Seeds
- small lime size Tamarind
- 4 cloves Garlic
- ½ Teaspoon Turmeric
- Salt as required
- ⅓ Cup Water adjust to get right consistency
For Tempering
- 1 Teaspoon Olive Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- ½ Teaspoon Urad Dal
- handful Curry Leaves
- a pinch Asafoetida
Instructions
- Heat oil in a pan or skillet over medium heat.½ Teaspoon Olive Oil
- Roast toor dal for 4-5 minutes or until it turns golden brown and releases a nutty aroma stirring frequently.½ Cup Toor Dal/Pigeon Peas/Arhar Dal
- Add both byadigi and spicy red chillies, and fry for a minute until they release aroma and crisp up.5 Byadigi Red Chillies, 2 Spicy Red Chillies
- Now add cumin, garlic and tamarind. Fry for a minute and switch the heat off.½ Teaspoon Cumin Seeds, small lime size Tamarind, 4 cloves Garlic
- Set the pan aside and allow the mixture to cool completely.
- Place the cooled mixture in a mixer jar or blender. Add turmeric, salt and grind it to coarse powder.½ Teaspoon Turmeric, Salt
- Add water to a coarse powder and grind it again to a paste.⅓ Cup Water
- Transfer the chutney to a bowl and set it aside.
- In a small pan, heat oil over medium heat.1 Teaspoon Olive Oil
- Once the oil is hot, add mustard, cumin and let them splutter.½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds
- Now add urad dal followed by curry leaves and asafoetida.½ Teaspoon Urad Dal, handful Curry Leaves, a pinch Asafoetida
- Fry for a few seconds until aromatic and switch the heat off.
- Pour the tempering over the ground chutney and mix well.
- Serve kandi pachadi with hot rice, idli or dosa.
Notes
Roasting: Roast toor dal over medium heat until it turns golden brown, ensure to not use high heat as it can cause the dal to burn and develop a bitter taste.
Water: Start by grinding the dry ingredients to a coarse texture, then add a small amount of water and pulse to blend. This method ensures the pachadi retains its coarse texture and thick consistency.
Coarse Pachadi: Traditional kandi pachadi has a slightly coarse texture but grind it until smooth if you prefer a smooth texture.
Tempering: If you are preparing pachadi ahead of time, do tempering just before serving to keep the flavours fresh and aromatic.
Nutrition
Calories: 72kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 35mg | Fiber: 3g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
