As I mentioned in my previous post I'm stuck with arranging my house for In-Laws. All I want to do is make them feel comfortable in our house. I'm all most done & gearing up on making some recipes ahead to blog uninterruptedly.
Today I wanted to share a Andhra delicacy "Kandi Pachadi"with you all. This chutney goes well with rice & dollop of ghee. I love it having as a side for roti & naan too.
I have some more to share with you all too.... I have started my own photography page on Facebook - Sree's Photography. Do check it out friends. I would love you all dropping by there & reviewing me.
1 Cup toordal
Red chilli 4 or 5 ( Depending on your spice level)
1 Tsp jeera seeds
1 Tbs tamarind pulp
1 Tbs oil
1 Tsp mustard
1 Tsp jeera
1 Red chilli
1 Tbs oil
Heat a pan with oil & add toordal, red chilli's, jeera. Fry them till toor dal slightly changes it color Remove from heat & cool them for some time.
Grind fried ingredients along with tamarind & salt.Grind it coarsely by adding little water.
Heat a pan with oil & to that add mustard, jeera & red chilli's to it. Once mustard starts jumping add hing and switch off heat.
Take chutney in a bowl & mix seasoning to it.Chutney is ready to serve.
1.You can add little more water while grinding chutney if it is too dry.
2.Chutney can stay good for 3-4 days when refrigerated.