TUR DAAL CHUTNEY

KANDI PAPPU PACHHADI:

A favourites of andhras,kandi pappu pachhadi is a tasty variety .Rich in proteins turdaal can be had in this way also,and one can avoid eating  plain daal daily,and this is a substitute ,it will be very tasty in hot rice with ghee.

Materials:

Turdaal -1 cup

Tamarind paste 1 spoon

or

Lime size Tamarind

Salt

For seasoning:

Urad daal 1/2 tsp

Jeera 1/2 tsp

Red mirchi 6nos

Reduce or increas as per ur choice

Garlic a few pods

Oil 1 tbsp

Method:

Dry roast turdaal in a pan,till it is  medium brown in colour.Transfer it into  another bowl,and wash 3 to 4 times after cooling,keep it aside..

In the meanwhile prepare seasoning, add 1 tbsp of oil in a pan and add urad daal,redchillies,jeera and garlic pods.Switch off the fire after it is done.

Now place the the redchillies from the seasoning into  a grinder,add tamarind to it and grind it,in to a paste,next add roasted and  washed turdaal in to the grinder and ,grind it by adding water slowly in small quantities.It will require water to form into a paste,dont add whole water at a time.Lastly add a few garlic pods and salt mix and grind well.Remove in to a bowl and garnish with seasoning and a little bit of garlic and red chillies.It will be more tastier if  this chutney if made in a big mortar and pestle (rubbu rolu).

I learnt it from my friend Mrs.Indira gautam of Vizag.