Kandipappu pachadi/Toor dal chutney

kandipappu pachadi

Kandipappu pachadi is a typical south indian chutney made of toor dal and this goes well with vankaya/eggplant pachipulusu and rice.


  1. Toor dal – 1cup
  2. Red chillies – 4 to 5
  3. Cumin seeds – 1tsp
  4. Curry leaves – few
  5. Hing – pinch
  6. Garlic pods – 2(optional)
  7. Salt to taste
  8. Tamarind pulp – 1tsp
  9. Oil – 2tsp
  10. Mustard seeds – 1tsp


  • Dry roast toor dal in a pan for 5 to 10min along with jeera,hing,garlic(optional) and red chillies.
  • Now grind fried toor dal along with salt,tamarind pulp by adding little water into a coarse paste.
  • Garnish with curry leaves and mustard seeds by using a tsp oil at the end.

2 responses to this post.

  1. Posted by dr.kvnrao on March 12, 2007 at 5:07 pm

    your recipe is very good. Only comment I have, having been in USA so long, Fry means with some oil. Do you mean just fry without oil, like roasting? or saute with oil? Or fry with deep oil.
    I think you mean roasting!!
    Reply would be appreciated


  2. Posted by madhoori on March 13, 2007 at 8:56 am

    Here fry means dry roasting before it is cooked.


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