MintToordaal Chutney

KandiPudina Pachadi

Kandi pachadi is chutney made from toor daal, and is served with rice. This Pachadi is coarse and slightly thick in consistency as opposed to chutneys made for idlis and dosas. It is very common and mostly liked by all in Andhra families. It is easy to make and requires very few ingredients.  Because I had so much mint from the garden I wanted to make mint pachadi too. I decided to combine both and see the results. Previously I had made Kandi Karivepaku Pachadi (combination of toor daal and curry leaves chutney which I will post to the blog someday) and it was a hit. Based on that I thought this combination of Kandi Pudina (toor daal and mint) should work too.

IMG_20170711_180948861   IMG_20170711_181954904

IMG_20170711_182043960    IMG_20170711_182115876

IMG_20170711_182312493     IMG_20170711_185634285

IMG_20170711_185603460_HDR    IMG_20170711_185901960



Toor daal             –              1 cup

Mint                      –              approximately 2 cup of leaves

Red chillies          –              7 to 12

Jeera                     –              2 tsp

Tamarind             –              2 tsp

Salt                         –              as required


Bengal gram dal (chana dal)                  – 2 tsp

Blackgram dal (urad dal)                           – 1 tsp

Mustard seeds   (rai, avalu)                     -1 tsp

Cumin (jeera)                                              – 1 tsp

Red chilli                                                       – 1

Curry leaves                                                 – a few

Hing (Inguva)                                               – a pinch


  • Heat a pan and roast toor daal with a tsp of oil. Oil could be omitted. Toor daal could be dry roasted. Roast on low flame so as not to brown the daal too fast. This took me about 8 minutes.
  • Add red chillies, jeera and fry for another minute.  Keep this aside.
  • Wash mint, slightly pat dry and place it in the same pan and fry for few minutes.
  • In a jar of a blender, add toor daal, red chillies, jeera and grind until it is powdered.
  • Now add mint leaves, tamarind, salt and grind by adding required amount of water. As this Pachadi is for rice, be careful when adding water(it should be thick in consistency).
  • In a small pan heat few spoons of oil for tempering. Add  chana dal, urad dal, mustard seeds, jeera, curry leaves, and hing. Once mustard seeds starts splattering add the tempering to the ground chuntey.
  • Serve with hot rice and a tsp of ghee.
  • Enjoy!!

Note: Few pods of garlic can be added if you like the aroma. It can be added in the pan along with mint leaves to give it a light roasted flavour.  Proportion of mint leaves to toor daal is completely up to one’s taste (preference and liking of mint).


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