KANDIPACHADI AND PACHIPULUSU

When it comes to the best Authentic combination dishes from Andhra, kandipachadi-pachipulusu will be in the top list. Many know these two dishes individually, but their combination tastes heavenly. Hot rice with toor dal chutney and eggplant in raw tamarind sauce is the favorite for every one in my family. There is no much difficulty in doing these delicious dishes. When I am bored of the regular curries I go for the traditional Andhra recipes. Toor dal is fried on a very slow flame and is combined with just salt and chillies, made into a chutney in a blender to get a great tasting kandi pachadi. On the other hand for making the pachipulusu tender eggplant is roasted and mashed, combined with raw tamarind juice, given a tadka with dals and onions.   
KANDIPACHADI
INGREDIENTS

• Toor dal                1 cup
• Jeera                    1 Tsp
• Red chillies            10
• Salt                        to taste

PROCEDURE
Heat a pan and dry roast the dal and chillies on a slow flame till crisp. It takes about 10 minutes to fry the dal without burning. Keep on stirring continuously so that the dal is fried evenly without burning. Cool the dal and grind along with salt, jeera and water. Adjust the water according to the consistency you needed. Now your kandipachadi is ready.

PACHIPULUSU
INGREDIENTS

• Big Round brinjals                  3
• Onions                                    1 large
• Tamarind                                lemon size ball
• Green chillies                          2(chopped)
• Coriander leaves                     2 Tsp(chopped)
• Salt                                         to taste
• Oil                                           2 Tsp
• Chana and urad dals                1 tsp each
• Jeera and mustard                  1/2 tsp each
• Hing                                        a pinch
• Turmeric                                 a pinch
• Sugar                                      2 Tsp

PROCEDURE
Roast the brinjals on a flame. When the brinjals are fully roasted and turn soft let them cool. You can also bake the brinjals in the 450 degree oven for 30 minutes. Remove the skin on the brinjals and mash them. Soak the tamarind in water and extract the juice.
In a pan add the oil and heat it. Add the dals, jeera, mustard, hing. When the dals turn golden brown add the finely chopped onions(1 cup). Add the green chillies and turmeric. When the onions turn soft and slightly golden brown add the salt, mashed brinjals. Remove from fire and let cool for a little while. Add the tamarind extract, chopped coriander leaves, sugar into the brinjal, onion mixture. Add water to get the consistency you want.  Mix thoroughly and your pachipulusu is ready.  Serve with hot rice and kandipachadi.

TIPS

• Garlic pods can also be used in toor dal chutney
• I like the pachipulusu to be a little bit sweeter so I add more of sugar. Adjust sugar and tamarind according to your taste.
• Smear some oil onto the brinjals before roasting or baking. This way, the skin can be removed easily after roasting.
• The brinjals should literally turn black and this is when they turn soft and fully cooked.
• If the brinjals cannot be roasted on a flame(if you have electric stove) baking in the oven is also perfect. Turn the brinjals every 5 minutes to roast them evenly.