Toor dal chutney (Kandi pachadi)

 Today I am giving a traditional kandi pachadi (toor dal chutney) from Andhra Pradesh. It is very simple to make and yummy too.............Kandi pachadi is prepared in two or three variations. Here I made it with garlic and onions in seasoning,with out garlic and onions also you can make it...........It is very tasty with hot steamed rice alon with ghee.You can eat with dosa or idly or roti. Chutney can stay good for 2 days when refrigerated. I hope you like it............Happy cooking.............

 
 Ingredients:

Toor dal - 1/4 cup
Dry red chillies - 4 or 5
Jeera - 1 tsp 
Garlic cloves - 3 
Oil - 2tsp
Tamarind paste - 1 tsp
Salt - as required
 

For seasoning:  
Mustard seeds - 1 tsp 
Urad dal - 1/4 tsp
Onion, finely chopped - 2 tbsp
Green chilli - 1
Curry leaves - few 
Asafoetida - 1 pinch
Oil -  tbsp
 

Method of preparation:

1. Take a pan and put that on the stove.
2. Pour toor dal (kandipappu) in that and fry that until its light red for 5 min.
3. Now add dry red chillies, garlic cloves and jeera and fry for one minute. Switch off the stove.  
4. Let it cool all the roasted ingredients and grind it coarsely by adding little water.
   Now add the tamarind paste and salt and grind it. 
5. In a tadka pan heat a tbsp of oil add the mustard seeds, green chilli,
   curry leaves,asafoetida and onions fry it and add to the
   grind paste.  
6. NOW yummy and healthy toor dal chutney (kandi pachadi) is ready to eat with hot steamed rice along with ghee.......