Kandi kattu (pappu kattu)

Kandi kattu (pappu kattu) is a popular Indian Side Dish
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Course :
Side Dish
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Technique :
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Servings :
Serves 2
Rated 4 based on 100 votes


150g - tur dal, boiled and mashed well

10-12 Garlic cloves, husk removed and crushed roughly


1 tsp - cumin/jeera

10 to 12 Curry leaves

1 tsp - chopped Coriander leaves

1 tsp - oil/ghee

A pinch of Asafetida/hing

A pinch of Turmeric powder/haldi

6 red chillies, broken into pieces


  1. Add salt, haldi and 300 ml of water (or a little more) to mashed dal and boil, stirring continuously.
  2. Meanwhile, heat oil/ghee, add all the remaining ingredients except coriander.
  3. Fry till the seeds splutter and garlic is light brown in colour.
  4. Add to the boiling dal, sprinkle coriander, stir and remove.
  5. Serve this mildly spiced kattu with hot plain rice and papad.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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