Entree: India – Rayalaseema – కంది పచ్చడి ➤ Kandi Pachadi (Hearty Rayalaseema-style cooked shallot and tamarind pachadi with peanuts and lentils, served as a spicy rice accompaniment)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12–15 small shallots, peeled, approx. 10 oz (280 g)
- 1/3 cup (50 g) raw peanuts
- 1/4 cup (50 g) toor dal (split pigeon peas)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 4–5 dried red chilies
- 1 tsp (5 ml) mustard seeds
- 1/2 tsp (2.5 ml) fenugreek seeds
- 1/4 tsp (1.25 ml) (a pinch) asafoetida (hing)
- 8–10 curry leaves
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) jaggery or brown sugar
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) oil or ghee for final tempering
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Show original ingredient measurements

- 12–15 small shallots, peeled, approx. 10 oz (280 g)
- 1/3 cup (50 g) raw peanuts
- 1/4 cup (50 g) toor dal (split pigeon peas)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 4–5 dried red chilies
- 1 tsp (5 ml) mustard seeds
- 1/2 tsp (2.5 ml) fenugreek seeds
- 1/4 tsp (a pinch) asafoetida (hing)
- 8–10 curry leaves
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) jaggery or brown sugar
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) oil or ghee for final tempering
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Rinse the toor dal and cook in 3/4 cup (180 ml) water with turmeric until soft but not mushy, about 12–15 minutes; mash lightly and set aside. Roast the peanuts in a dry skillet until golden, cool slightly and grind coarsely with 2 dried red chilies to a coarse paste; reserve.
2. In a heavy skillet, heat 3 tbsp (45 ml) oil over medium heat. Add the peeled shallots and a pinch of salt; sauté slowly, stirring occasionally, until they turn soft and golden brown and begin to caramelize, about 12–15 minutes.
3. Stir the mashed dal, peanut-chili paste, and tamarind water into the shallots. Add jaggery and additional salt, reduce heat and simmer uncovered 6–8 minutes to thicken and allow flavors to combine. Adjust consistency with a little water if too thick.
4. In a small pan, heat 2 tbsp (30 ml) oil or ghee for tempering. Add mustard seeds and let them pop, then add fenugreek seeds, remaining dried red chilies, asafoetida, and curry leaves; fry briefly until aromatic.
5. Pour the hot tempering over the pachadi, mix well, and simmer 1–2 minutes. Taste and adjust seasoning—add a touch more tamarind or jaggery to balance sour and sweet.
6. Garnish with chopped cilantro and serve warm alongside steamed rice or rotis as a flavorful Rayalaseema-style main accompaniment.