Kandhi Pachadi

This chutney  made from toor dal is eaten with rice and ghee. It is a good combination with vullupaya pulusu or mukkala pulusu.

Ingredients

Kandhi pappu (Toor dal)- 1 cup
Oil- 2 tsps
Urad dal- 2 tsps
Cumin seeds (Jeelakarra)- 2 tsps
Curry leaves
Red chillies- 6 (or more as desired)
Tamarind  for taste
salt to taste

Method

Dry roast (fry without oil )the kandhi pappu in a pan till it turns color and gives out a fragrant smell.
You can do the same in a microwave by spreading the dal in a plate and microwaving for 2 to 3 mins- turning the plate for uniform heating. You have to watch it closely as the dal can burn easily.
Cool the roasted dal for 10 or 15 mins.
Heat the oil- fry the dal, cumin seeds and red chillies.
Add salt and tamarind
Grind everything together to a paste using water.. The  pachadi should be  coarse.

Variations
Garlic  can be ground along with other ingredients.