Vankaya Pulusu Pachadi and Kandi Pachadi

A Typical Andhra meal includes  pappu / dal, pickle / chutney, pulusu, curry , sambar, rasam, curd and rice.
The best combination is  vankaya pulusu pachadi and Kandi pachadi. Brinjal chutney cooked with tamarind pulp and jaggery, and tuvr dal chutney. These two dishes are very simple to prepare. 
Brinjal is roasted and mashed to combine with onion , tamarind pulp and jaggery with other ingredients to made a tasty pulusu pachadi. 
Tuvr dal or red gram dal is roasted with other ingredients to make a spicy chutney which can be served with hot rice and ghee. 
Made these 2 classic Andhra dishes for 3rd day of BM 36, under combo dishes.
We need:

For vankaya pulusu pachadi:

Large brinjal 1
Onion 1 small
Green chili 2
Tamarind pulp 1 spoon
Jaggery  grated 1 spoons
Garlic cloves 2
Cumin seeds 1/2 spoon
Mustard seeds 1/4 spoon
Curry leaves 4
Red chili 1
Chopped cilantro 2spoons
Haldi 1/4 spoon
Salt to taste
Oil 4 spoons

For Kandi pachadi:

Kandi pappu / tuvr dal  1 cup
Cumin seeds 1 spoon
Udad dal 2 spoons
Mustard seeds 1/2 spoon
Curry leaves 5
Red chili 5
Garlic cloves 4
Tamarind pulp 1 spoon
Salt to taste
Oil 3 spoons


For vankaya pulusu pachadi:

Wash the brinjal with water.
Apply oil to brinjal and poke it with knife all over.
Cook on direct flame on low to medium heat.
Keep turning to cook from all the sides.
Other alternative is apply oil and bake in oven for 10 to 15 minutes  or till done on 250 Degrees F.
Remove and rest it to cool.
Now remove the skin off.
Discard the skin and mash the brinjal  with fork or spoon.
Heat oil in pan and add red chili, curry leaf, mustard and cumin seeds.
Saute for few seconds and add chopped onion, chopped garlic and green chili.
Cook for 2 to 3 minutes on low flame.
Now add the mashed brinjal, haldi, salt, grated jaggery and tamarind pulp.
Mix well and add 1/2 cup water.
Cook for 4 to 5 minutes on medium to high flame.
Garnish with chopped cilantro.

For kandi pachadi:

Heat pan and add 1/2 spoon oil.
Add tuvr dal and roast it on low flame till light brown in color or till  you get nice aroma.
Remove from heat wash the dal with water, drain and keep aside.
Now add 1/2 spoon oil in the same pan and add 1 spoon udad dal, 4  red chili and cumin seeds.
Roast for few minutes on low flame and remove from heat.
Let it cool.
Now grind the  garlic and roasted tuvr dal, udad dal, cumin seeds and red chili to smooth  paste adding very  little water.
Transfer to serving bowl and prepare tempering for this pachadi / chutney.
Heat rest of the oil and add mustard seeds,  1 spoon udad dal, red chili and curry leaves.
Fry for a minute and add it to kandi pachadi.

Serve hot rice with Vankaya pulusu pachadi and kandi pachadi, with some raw onions and ghee. These  2 are the deadly  combination  of Coastal Andhra.

Check to see what my fellow bloggers are cooking for BM 36.


Pavani said...

One of my absolute favorite combo. They taste amazing together. Been a long time I made these - you are tempting me to make some soon.

Unknown said...

That's one tasty combo... They are my most favorite dishes.. :)

Priya Srinivasan - I Camp in My Kitchen said...

Oh my the tadka on the chutney is so inviting!! Both the dishes must be an awesome combo with rice

Srivalli said...

Though I have heard about this combo, never really made it myself..will have to try it sometime..

Saras said...

What a lovely combo dear..Literally drooling here..

Chef Mireille said...

great combo

Suma Gandlur said...

I got to learn two new dishes. :)I had no idea what this vankaya pulusu pachadi was when I saw the BM announcement. lol
And our version of kandi pachadi is different.

Varada's Kitchen said...

Interesting combo