Kandi podi is a lentil spice powder made with roasted toor dal (kandi pappu), chana dal, dry pink chillies as major substances. This conventional podi is a staple in Andhra households, served with scorching rice and ghee.
Comes useful in south Indian households for lunch as we begin the course with podi and ghee/ sesame oil.
Try my mother’s Paruppu podi recipe and Idli podi recipe on this web site.
Soar to:
I at all times needed to do this Andhra fashion podi they serve within the eating places. Knew this one solely final yr although I’ve heard the identify a number of instances earlier, I obtained acquainted with the identify solely final yr.
Once I needed to make a batch of podi final month, I immediately remembered this one and tried a barely completely different model. This time I made kandi podi as I’ve shared and the style and flavour was excellent as I anticipated.
I do know there are a lot of variations who authentically make within the Andhra households, this one is my model you’ll be able to attempt confidently for finest outcomes. I’m not positive if that is referred to as gunpowder, to this point I assumed gun powder is one other identify for idli podi.
Table of Contents
Substances
Listed below are the substances I used to make Andhra fashion podi (Kandi podi)
- Toor dal – Kandi Pappu – Cut up pigeon peas, the principle ingredient within the recipe, which is why it’s referred to as Kandi podi in Andhra delicacies, immediately interprets to ‘toor dal powder’ highlighting it is main element.
- Chana dal – Provides additional flavour to the podi
- Moong dal – Provides an exquisite taste in addition to a lighter texture which I like concerning the andhra podis.
- Garlic cloves – small selection – Provides major flavour within the podi
- Dry pink chillies – For spice, I used lengthy selection.
- Cumin seeds – Provides a singular flavour on this.
- Curry leaves – For an excellent aroma.
See recipe card under for actual portions.
Directions
Let’s examine find out how to make Andhra fashion podi.
- Warmth a pan firstly and dry roast toor dal in excessive warmth.
- As soon as you can odor the toor dal aroma half approach, scale back the flame to medium and add garlic cloves (with pores and skin) and dry pink chillies.
- Roast moreover till the toor dal turns golden brown in color. Take care to not burn as in the direction of finish, it tends to show darkish quick.
- As soon as completed, switch to a plate and put aside.
- Similar approach roast chana dal and switch to the plate for cooling.
- Then roast moong dal rigorously in medium warmth and in low in the direction of the tip.
- Lastly swap off the flame and cumin seeds, curry leaves and roast within the warmth itself.
- Take away all the pieces within the plate for cooling.
- As soon as cooled fully, place in a mixer and add salt.
- Grind to a superb powder. Combine in between for even texture.
Attempt to use a forged iron pan or one thing heavy bottomed as you wish to roast the dals in regular warmth.
Let the powder keep for some time earlier than storing in an hermetic container. Get pleasure from with steamed rice and ghee or sesame oil.
Variations
Dals: I used 3 forms of dal. You may also use urad dal as well as and make it. Be certain Toor dal ratio is extra. You may also make it with toor dal alone.
No Garlic – You may skip garlic and use ¼ teaspoon of Asafoetida.
If you’d like a faster model, simply use roasted toor dal and chutney dal (roasted gram dal) Pottu kadalai/ dariya as an alternative of different dals.
Storage
You need to use it for a couple of month in room temperature. In fridge it stays longer like round 2-3 months simply.
Prime Tip
- At all times roast patiently in medium or low warmth, particularly in the direction of the tip.
- You may regulate the pink chilli numbers in accordance with your spice degree in addition to the number of chilli you utilize.
- Use dry spoon and deal with with dry palms correctly for an extended shelf life.
FAQ
Kandi podi is made with roasted dal and different spices , with toor dal (Kandi pappu) as major ingredient.
Sure it’s full of protein as major ingredient is dal.
Kandi podi served finest with scorching rice and ghee or sesame oil. You may also pair it up with idli, dosa.
Recipe card
Kandi Podi Recipe | Andhra Paruppu Podi
Kandi podi is a lentil spice powder made with roasted toor dal (kandi pappu), chana dal, dry pink chillies as major substances. This conventional podi is a staple in Andhra households, served with scorching rice and ghee.
Substances
- ½ cup Toor dal Kandi pappu
- ¼ cup Chana dal
- ¼ cup Moong dal
- 15 Garlic cloves small selection
- 10 – 12 Dry pink chillies
- 1 teaspoon Cumin seeds
- 1 Sprig Curry leaves
- Salt
Stop your display from going darkish
Directions
-
Warmth a pan firstly and dry roast toor dal in excessive warmth.
-
As soon as you can odor the toor dal aroma half approach, scale back the flame to medium and add garlic cloves (with pores and skin) and dry pink chillies.
-
Roast moreover till the toor dal turns golden brown in color. Take care to not burn as in the direction of finish, it tends to show darkish quick.
-
As soon as completed, switch to a plate and put aside.
-
Similar approach roast chana dal and switch to the plate for cooling.
-
Then roast moong dal rigorously in medium warmth and in low in the direction of the tip.
-
Lastly swap off the flame and cumin seeds, curry leaves and roast within the warmth itself.
-
Take away all the pieces within the plate for cooling.
-
As soon as cooled fully, place in a mixer and add salt.
-
Grind to a superb powder. Combine in between for even texture.
Video
Notes
- At all times roast patiently in medium or low warmth, particularly in the direction of the tip.
- You may regulate the pink chilli numbers in accordance with your spice degree in addition to the number of chilli you utilize.
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