Comments on: Kandi Pachadi – Tur Dal Chutney

By: gult

gult — Wed, 08 Jun 2011 02:24:22 +0000

Tried it and turned out tasty. Thanks for an original andhra recipe!

By: foodgoddess

foodgoddess — Tue, 23 Feb 2010 05:55:03 +0000

You have a nice thing going with the Andhra food but one positive criticism you need to be more careful with food terminology why raw garlic a literal translation from indian vernaculars pachchi velluli,raw mango raw rice what you should say in international standard of english is simply garlic /rice grains etc understood as uncooked also tur dal is known as pigeon lentils and red lentils is masoor dal so it is confusing to most readers esp north …well take it from a linguistics professor who is a vizagite appreciative of your sincerity …keep up the good work

By: Manju

Manju — Wed, 04 Nov 2009 08:48:06 +0000

Hi Sailu
Many thanks for the recipe. kandi pachadi was soo nice. can you pls post some more pachadi recipes for rice…

By: kawkab

kawkab — Fri, 12 Jun 2009 16:16:16 +0000

Hi Sailu..

I am bit confused with this recipe.. appreciate if you can clarify what dal to use.. is it urad (white) or tur dal (light yellow) and which one is the red gram dal? as you seem to have all these mentioned.. please advise..

many thanks..

Its tuvar dal which also goes by the name red gram dal (light yellow).

By: sharon

sharon — Sun, 15 Feb 2009 18:58:31 +0000

Hi sailu…i made lime dal and kandi pachadi. it was heaven…thank you for these lovely recipes.

By: stumbler

stumbler — Mon, 26 Jan 2009 03:08:55 +0000

Thanks for the recipe …im not a very experienced cook and have a question… when u grind the dal isnt it hard enough to grind it in a food processor? How do u grind it …do plz tell!

We use Sumeet mixer grinder brand in India and is very useful for grinding lentils like tur dal. Probably you can soak the dal in the tamarind paste for a while before grinding in the food processor.

By: bhanu

bhanu — Sun, 25 Jan 2009 13:16:25 +0000

hi ever since I discovered your blog I have been absolutely delighted with your recipes and always look forward to your mail. This is one chutney i will try.

By: Aruna

Aruna — Tue, 20 Jan 2009 22:16:40 +0000

Yum! Great picture…my idea of simple comfort food. I make it the exact same way, except I don’t rinse the roasted kandi pappu. Is there a reason you do this or is this to make the grinding process easy? I luv this chutney with roasted eggplant pulusu or ullipaya pulusu.

By: sahiti

sahiti — Tue, 20 Jan 2009 10:07:38 +0000

Hi Sailu,
Kandi pachchadi and ullipaya pulusu combo amogham kadaa? Thanks to this post, ee roju dinner ki ade ani decide aipoya:D

By: Meena

Meena — Tue, 20 Jan 2009 07:07:13 +0000

Hi Sailu,

For this recipe do we use split bengal gram dal or urad dal????
Since both are mentioned in one line, I’m confused.
Pls reply soon so I can go ahead with my preparation.

Thanks,
Meena

Meena, use split urad dal.