1. Kandipappu - 1 cup
2. Dry Mirch - 8 pcs
3. Tamarind - Small piece
4. Garlic - 3 pods
5. Inguva - a pinch (Asafoetida / Asafetida)
6. Jeera - 1/4 tsp
7. Aavaalu - 1/4 tsp
8. Salt - for taste
9. Ghee - 2 tsp

1. First, take a thick pan or kadai, put 2 tsp. of Ghee, let it heat and fry toordaal in it.
2. Take out from the pan and let it cool.
3. Heat some oil, put the musturd seeds and let them splatter.
4. Fry the dry mirch.
5. In the blender/mixi, grind the dry mirch & aavaalu first.
6. Add kandipappu to it.
7. Then add tamarind, salt, garlic, inguva and jeera.
8. After grinding for 1 or 2 minutes, add some water and grind to make your desired consistency (some like it two smooth and some like it little corse.)

Tips:

1. Enjoy it with hot rice and ghee.
2. If you like too spicy food then mix a 1/2 spoon of Priya Avakaya with your Kandi Pachadi & Annam. You will never forget the taste.