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Kandi Pachadi


Arhar Dal Chutney (Kandi Pachadi)

  • Duration: 20 minutes
  • Serves: 4 people
  • Spice Level: High

Authenticity Slice

Though the original Kandi Pachadi recipe did not include imli (tamarind), the dish’s evolution over the years has led to the use of a small amount of the souring agent to compliment the chillies. To ensure that extra tang, take a 2-inch strand of imli and add it to the mixture while grinding. Also remember to add salt to the pachadi at least once after you have ground it.

Trivia Tadka

A much-loved dish hailing from the Guntur region of Andhra Pradesh, Kandi Pachadi is no mere condiment. An essential dish for most auspicious occasions such as weddings and child-naming ceremonies, it is usually savoured with steamed rice and ghee. In most households of Guntur, this pachadi is part of a favourite meal otherwise comprising of Pachi Pulusu, Rice and Vadiyalu (rice papads).


  • Split pigeon peas (Arhar dal) (1 cup)
  • Sabut lal mirch (dry red chillies) (8-10)
  • Salt (to taste
  • Cumin (Jeera) (1 tsp)
  • TamarindImli (Imli) (2-inch strand) (1)


  • In a pan, add the dal and dry-roast it on a medium flame till it turns brown. Keep stirring throughout to make sure that it doesn't burn.
  • Turn off the flame and add the sabut lal mirch. Now, turn the flame back on and continue to stir for 2 minutes till the chillies become crisp. Turn off the flame and allow the mixture to cool.
  • Once the mixture has cooled, toss it into a mixer-grinder and work it to a coarse powder.
  • To the dry mixture, carefully add small amounts of water and keep grinding it again till the mixture turns into a wet, smooth paste. Keep a check on the water level and be careful about the mixture not becoming runny.
  • Add the salt, jeera, and imli strand and grind again till it all comes together as a smooth paste. Check for the seasoning.
  • Transfer the paste into a bowl and serve with piping hot steamed Rice, Ghee, and Vadiyalu (rice papads).

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