KANDI PACHADI

Ingredients:

Toor Dhal
Red chillies
Jeera
Garlic
Salt
Tamarind
Curry leaves

Heat oil in a kadai. Fry toor dhal till it turns golden brown
In the same kadai, use little more oil and fry garlic, red chillies and jeera
Let everything cool
In a mixie, first grind the chillies and garlic. Then add the roasted dhal, Tamarind and salt and grind to a thick paste. The pachadi should not be very watery
Heat oil in a kadai and do tadka (Jeera, curry leaves) and empty the pachadi and turn for a minute and serve with rice

PUDINA PACHADI

Ingredients:

Pudina - 1 bunch
Red chillies - 2
Urad dhal whole - 2 tbsp
Asafoetida
Tamarind
Salt
Coconut

Take fresh pudina leaves wash and dry
Heat oil in a kadai. Once hot enough, add urad dhal, redchillies, asafoetida.
Switch off the stove and add coconut and turn once
Remove and keep aside
In the same pan, add pudina leaves and fry
let everything cool
Grind everything with adequate salt and tamarind into a coarse paste

CHOW CHOW SKIN PACHADI

Ingredients:

Skin from 2 chow-chows
Red chillies - 4
Urad dhal whole - 2 tbsp
Coconut
Tamarind
Asafoetida
Salt

Heat a kadai. Add little oil, add urad dhal and red chillies. Once golden brown, switch off the stove and add coconut and asafoetida and keep aside
Let the mixture cool
Peel the skin off chow - chow. Cook in microwave for about 5 mins
Fry the skin in a drop of oil
Let this also cool
Then in a mixer, grind the skin first with salt and tamarind
Then add the dhal and chillies and grind everything together with very little water as possible

MANGO PACHADI

Ingredients:

Red chillies
Green chillies
Mango

Do tadka (oil, mustard, urad dhal, red chillies, fenugreek, green chillies, tumeric)
Then add mango pieces and fry for 2 minutes
Make paste and add salt and serve with rice

PESARA PACHADI

Ingredients:

Moong dhal - 1 cup
Red chillies - 8 to 10
Lime

Soak moong dhal and red chillies together for about half hour
Grind everything together without water to a smooth paste
Use adequate lime to grind