Senaga Pachadi is similar to the Parupu Thugayal of Tamil Nadu. When you substitute red gram dal with tur dal Kandhi Pachadi is ready. This pachadi tastes yummy. The consistency of the pachadi is thick and can be refrigerated in an air tight container for about 2-3 days.
Its best mixed with steaming hot rice with little ghee.
I prefer mixing it with rice and having along with rasam. It tastes just heavenly. You can also use it as side dish to curd rice.
Ingredients
Gram Dal - 1 cup (standard measure)
Jeera - 2 tsp
Red Chillies - 5-6
oil/ghee - 1/2 tsp
Garlic cloves - 5-6
Salt- to taste
Procedure
1. In a kadai, add the ghee and roast all the ingredients except garlic.
2. Add the garlic after switching the stove off and allow the ingredients to cool.
3. When cool, run it through the mixie adding a little water and sufficient salt. Pachadi is ready.
Its best mixed with steaming hot rice with little ghee.
I prefer mixing it with rice and having along with rasam. It tastes just heavenly. You can also use it as side dish to curd rice.Ingredients
Gram Dal - 1 cup (standard measure)
Jeera - 2 tsp
Red Chillies - 5-6
oil/ghee - 1/2 tsp
Garlic cloves - 5-6
Salt- to taste
Procedure
1. In a kadai, add the ghee and roast all the ingredients except garlic.
2. Add the garlic after switching the stove off and allow the ingredients to cool.
3. When cool, run it through the mixie adding a little water and sufficient salt. Pachadi is ready.
One may increase or decrease the amount of red chillies and garlic. Garlic is optional. But trust me, the garlic gives a real heavenly taste to this pachadi. Instead of gram dal, use tur dal to make Kandhi Pachadi. Rest of the ingredients and the procedure are same. There is just a slight difference in taste. But both are just great.
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