Kandi podi is a lentil spice powder made with roasted toor dal (kandi pappu), chana dal, dry purple chillies as important substances. This conventional podi is a staple in Andhra households, served with sizzling rice and ghee.
Comes useful in south Indian households for lunch as we begin the course with podi and ghee/ sesame oil.
Check out my mother’s Paruppu podi recipe and Idli podi recipe on this web site.
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I at all times wished to do this Andhra type podi they serve within the eating places. Knew this one solely final 12 months although I’ve heard the identify a number of instances earlier, I acquired acquainted with the identify solely final 12 months.
When I wished to make a batch of podi final month, I instantly remembered this one and tried a barely totally 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 various variations who authentically make within the Andhra households, this one is my model you may attempt confidently for finest outcomes. I’m not certain if that is referred to as gunpowder, up to now I assumed gun powder is one other identify for idli podi.
Ingredients
Here are the substances I used to make Andhra type podi (Kandi podi)
- Toor dal – Kandi Pappu – Split pigeon peas, the primary ingredient within the recipe, which is why it’s referred to as Kandi podi in Andhra delicacies, straight interprets to ‘toor dal powder’ highlighting it is major element.
- Chana dal – Adds further flavour to the podi
- Moong dal – Gives an exquisite taste in addition to a lighter texture which I like concerning the andhra podis.
- Garlic cloves – small selection – Gives important flavour within the podi
- Dry purple chillies – For spice, I used lengthy selection.
- Cumin seeds – Adds a novel flavour on this.
- Curry leaves – For a great aroma.
See recipe card under for precise portions.
Instructions
Let’s see how one can make Andhra type podi.
- Heat a pan firstly and dry roast toor dal in excessive warmth.
- Once you possibly can odor the toor dal aroma half means, scale back the flame to medium and add garlic cloves (with pores and skin) and dry purple 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.
- Once completed, switch to a plate and put aside.
- Same means 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.
- Remove all the pieces within the plate for cooling.
- Once cooled utterly, place in a mixer and add salt.
- Grind to a wonderful powder. Mix in between for even texture.
Try to make use of a forged iron pan or one thing heavy bottomed as you need to roast the dals in regular warmth.
Let the powder keep for some time earlier than storing in an hermetic container. Enjoy with steamed rice and ghee or sesame oil.
Variations
Dals: I used 3 sorts of dal. You can even use urad dal as well as and make it. Make certain Toor dal ratio is extra. You can even make it with toor dal alone.
No Garlic – You can skip garlic and use ¼ teaspoon of Asafoetida.
If you desire 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 can use it for a couple of month in room temperature. In fridge it stays longer like round 2-3 months simply.
Top Tip
- Always roast patiently in medium or low warmth, particularly in the direction of the tip.
- You can alter the purple chilli numbers based on your spice stage in addition to the number of chilli you employ.
- 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 important ingredient.
Yes it’s full of protein as important ingredient is dal.
Kandi podi served finest with sizzling rice and ghee or sesame oil. You can even 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 purple chillies as important substances. This conventional podi is a staple in Andhra households, served with sizzling rice and ghee.
Ingredients
- ½ cup Toor dal Kandi pappu
- ¼ cup Chana dal
- ¼ cup Moong dal
- 15 Garlic cloves small selection
- 10 – 12 Dry purple chillies
- 1 teaspoon Cumin seeds
- 1 Sprig Curry leaves
- Salt
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Instructions
-
Heat a pan firstly and dry roast toor dal in excessive warmth.
-
Once you possibly can odor the toor dal aroma half means, scale back the flame to medium and add garlic cloves (with pores and skin) and dry purple 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.
-
Once completed, switch to a plate and put aside.
-
Same means 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.
-
Remove all the pieces within the plate for cooling.
-
Once cooled utterly, place in a mixer and add salt.
-
Grind to a wonderful powder. Mix in between for even texture.
Video
Notes
- Always roast patiently in medium or low warmth, particularly in the direction of the tip.
- You can alter the purple chilli numbers based on your spice stage in addition to the number of chilli you employ.
