November 21, 2012

Amma's Recipes: Toor Dal Chutney | Kandi Pachadi Recipe

Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them. 

Toor Dal Chutney | Kandi Pachadi as we call in Telugu

Being a working mom, with two picky-not-so-obedient kids and no support from either of in-laws, it was quite challenging for my mother to effectively take care of both work and home fronts. But, she did such a beautiful balancing act that we never felt she was not around or we are not being fed with proper home-cooked meals. Eating out in fancy restaurants was a bit of a luxury for us, growing up and reserved for only super-special occasions like birthdays.

Simple ingredients, quick & easy chutney recipe

On days when my mother would reach late at home, she would quickly whip up this super simple chutney for us. My dad would put the rice in the rice cooker, melt the ghee and fry few papads by the time she is home. In less than 15 minutes everything would come together and dinner is served. Even till today, this recipe tops the list of favorite-childhood-recipes-one-cherishes-forever. !! :-)

{Recipe} Toor Dal Chutney | Kandi Pachadi


1/2 cup toordal (split pigeon peas)
3-4 dry, whole red chillies
a pinch of turmeric powder
1 garlic clove
1 tsp cumin seeds  (jeera)
1 tbsp tamarind pulp
1 tbsp oil
salt - to taste

For Tadka - (1 tsp each of mustard seeds, cumin seeds, urad dal) + few curry leaves + a pinch of hing + 1 tbsp oil


1. Heat a pan and add oil. Once hot, roast the toor dal until its light browni-sh color. Add in red chillies, garlic and cumin seeds. Fry for 1-2 minutes on low heat. Season with turmeric and salt. Remove from heat and cool a bit.

2. Grind the dal mixture along with tamarind to a coarse mixture by adding water little by little. Transfer the chutney into a serving bowl.

3. Heat oil in a small pan and add all the ingredients listed for "Tadka". Once the mustard seeds start to splutter, pour the tadka over chutney and Mix well.

4. Serve it with hot rice, ghee and papads. Yummilicious!

Kandi Pachadi

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Last Date: November 30th 2012

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~ Dinner is Served ~

Today is Day 21 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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until tomorrow,


  1. Beautiful clicks..Mom's recipes are the best...Really good one..will try it out soon

  2. attractive clicks....yummy chutney

  3. Love such simple recipes! Can't wait to try it :)

  4. When I was in India, I remember the dosa place used to give us 2 chutneys, one would look like this and another white. He wouldn't speak a word of Hindi, Marathi or English so we never figured out what those hutneys were made of. So now one made sense. What about that white chutney?
    Could you also post Masala dosa bhaji recipe. That doesn't look like the standard potato bhaji..

  5. This sounds new to me...yummy looking!

  6. i love this... they make one at spicy venue jubilee hills and i eat almost the entire meal with just this... i have to make this!

  7. Hai sirii nice recipe nenu eroju try chesta

  8. Wonderful recipe! We need to keep communicating even basic recipes so that we continue to prepare them and pass them on to the next generation!


'Thought is the blossom; language the bud; action the fruit behind it' ~ Ralph Waldo Emerson

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