Preparation time – 10-15 minutes
1 cup tur dal (split pigeon peas)
5-6 dry red chillies
1 tsp cumin seeds
15-20 gm tamarind
salt – to taste
½ tsp mustard seeds
½ tsp cumin seeds
½ urad dal
1 dry red chilli
pinch of hing (asafoetida)
1.5-2 tbsp oil
1. Heat a heavy base pan. Roast tur dal on low flame until you start to get the aroma. Add cumin seeds, dry red chillies and fry for a minute. Remove from flame and allow it to cool.
2. Grind the above mixture coarsely along with tamarind and salt. Slowly add water and grind again for 20 seconds. The consistency should be coarse and thick like chutney. Transfer this into a serving bowl.
3. For seasoning – Heat oil in a small pan, add hing, mustard, jeera, urad dal, red chilli and curry leaves. Fry till the seeds crackle and slightly change in colour. Switch off the heat. Add this to the chutney/pachadi and mix well. Kandi Pachadi is ready to be served.
4. Serve it with hot rice, ghee and papadums.