Kandi pachadi is a traditional Andhra style chutney or condiment made with toor dal, garlic, red chilies and spices. Andhra cuisine is well known for spicy and hot foods. We make a variety of chutneys known as pachadi for our everyday meals. This kandi pachadi is a traditional recipe which was made in the earlier days.
Kandi is the telugu name for pigeon peas. Pachadi means chutney in telugu. Kandi pachadi refers to a chutney made with pigeon peas.
Toor dal or pigeon peas were one of the most commonly cultivated lentils in the region. Apart from making pappu or dal dishes for their everyday meal even this chutney was made to go with hot rice and ghee.
Kandi pachadi is also served with breakfast foods like idli, dosa, punugulu & garelu. In the modern days, most women have forgotten this chutney and is rarely made. Same with me as my mom never made kandi pachadi and I had never even eaten this until I got married.
My husband loves this kandi pachadi a lot and always would suggest me to learn this. I got to taste this in an authentic Andhra restaurant here in Singapore. After a few trials I am here with this awesome kandi pachadi recipe.
Kandi pachadi is made by deep roasting toor dal & red chilies. It is then blended with salt, tamarind, garlic and jeera. Lastly it is tempered with mustard, urad dal, curry leaves and red chilies.
If you prefer to serve this with rice, then make the pachadi to a thicker consistency using minimum water. Runny chutney doesn’t taste good with rice. Since I made it for our breakfast I made it slightly runny.
You can also roast the ingredients for chutney the previous night. Below are some variations I have tried.
- You can also use 1 small onion in the recipe. Just fry the cubed onion well until golden to bring out the sweet aroma.
- A tablespoon of urad dal can also be used in the recipe. Fry it very well until golden after frying the urad dal.
- Sometimes I also add a handful of coriander leaves to add flavor.
Kandi pachadi or toor dal chutney
Ingredients (US cup = 240ml )
- ¼ cup toor dal (split pigeon peas or)kandi pappu
- ½ teaspoon cumin or jeera
- 3 red chilies or green chilies (slit) (adjust to taste)
- 2 small garlic cloves
- ½ teaspoon tamarind (adjust to taste)
- ¼ teaspoon salt to taste
- 1 teaspoon oil
- 1 sprig curry leaves
- 1 clove garlic crushed
- 1 red chili broken
- ¼ teaspoon cumin (optional)
- ¼ teaspoon mustard
- 1 teaspoon Oil
- Rinse toor dal very well a few times & drain the water completely.
- Heat 1 tsp of oil & fry the dal on a medium flame till you get a nice aroma. Dal has to turn deep golden. Remove to a plate.
- Fry red chilies on a low flame till they turn crispy. Add garlic & cumin to the same pan & fry just for 30 seconds.
- Cool all the ingredients and add to a blender along with salt & tamarind.
- We usually soak tamarind in little warm water and filter it to the grind the chutney.
- Grind the ingredients with little water to a smooth or coarse kandi pachadi. Adjust the consistency as desired. Smooth chutney goes well with snacks and breakfasts. Coarse kandi pachadi tastes good with rice.
- Taste the toor dal chutney and add more salt and tamarind if needed.
Tempering kandi pachadi
- Heat 1 tsp oil in a pan, add cumin and mustard.
- When they begin to crackle, add curry leaves and garlic.
- Fry til curry leaves turn crisp. Pour this to the kandi pachadi and mix well.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes