Tuesday, January 31, 2012
Kandi Pachadi | Toor Dal Chutney
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 recipe 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.
Ingredients for chutney goes like this...
1 Cup toordal
Red chilli 4 or 5 ( Depending on your spice level)
1 Tbs coriander seeds
1 Tsp jeera seeds
1 Tbs tamarind juice
2 Pods garlic (Optional)
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,coriander seeds. Fry them till toordal turns to thick yellow or kinda brown. Remove from heat & cool them for some time.
Grind fried ingredients along with tamarind, salt & garlic (Optional). Grind it coarsely by adding little water.
Heat a pan with oil and 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. As mentioned above garlic is optional.Either you can fry it along with dal or you can grind the raw garlic. It's based on your taste buds.
2.You can add little more water while grinding chutney if it is too dry.
3 Chutney can stay good for 2 days when refrigerated.