Check out the below link for the recipe:
menthi majjiga
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![Kandi Pachadi Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7QXgjTjhbV1Xi0ZNgVrYeJUSXPaUaUnr8IqbiyriXNXXaZQ0lhCXpY9LLZE2wS_mawumvz39iG3cK6EWbq7gIMCgWKpF_8uFMvCKluChrDR3rkJMGzwbxZGeumCkdNePv3UGl2UW0imErcDAM7V76HeoBs9p94whH_zmoumJ9fbc5aVosSbmTaS2/s1600/Kandi_Pachadi.png)
Kandi pachadi recipe -- serve it with hot piping rice.
Ingredients:
- 1/2 Cup Kandi Pappu/Toor Dal/Pigeon Pea
- 10 to 12 Red Chillies
- Salt to Taste
- 1/2 Tbsp Ghee
- 5 to 7 Garlic
- Small lemon size Tamarind
- 1/2 Tsp Cumin Seeds
Procedure:
- Heat ghee in a kadai, add kandi pappu or toor dal.
- Add red chillies also.
- Fry it on a low flame till the dal turns into light brown.
- Switch off the flame and add cumin seeds.
- Allow this to cool completely.
- Soak tamarind with very little water.
- We should not more water to soak tamarind, just little to make the tamarind wet.
- Add all the ingredients into a blender jar.
- Add salt to taste and soaked tamarind too.
- Grind it to make coarse powder.
- Add little water and grind it again.
- Repeatedly grind the chutney till we get the right consistency while adding water little by little.
- The kandi pachadi should be in semi-coarse texture and stiff.
- You can add seasoning like onions and curry leaves. Fry them in little oil and add them.
- Serve Kandi Pachadi Recipe with hot piping rice and menthi majjiga.
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