Andhra Special Kandi Podi is spicy and delicious lentil gun powder recipe, with hot rice and ghee – this is bliss!
It’s been a really long time I posted anything from my mother’s kitchen, my favorite cuisine of all – Andhra special recipes. So here is a recipe that is close to my heart and is so simple yet quite delicious – Kandi Podi, that delicious spiced gun powder recipe that is inevitable in any Andhra special meal.
There are certain things that are so simple and are a part of every day meal in our houses that it barely feels special. But wait until you miss it enough to go check with the elders in the family for the authentic recipe and make it in your own kitchen, it becomes super special. This Kandi Podi recipe is just that for me. Growing up, amma used to prepare this often and it always made it to my list of comfort foods. Recently I was craving for it, with hot rice and ghee only that my amma was miles away. I duly checked for the recipe both with my mom and my aunt, made it immediately 🙂 Check out other recipes from my Amma’s kitchen.
This being an Andhra special recipe, I must tell you that every household will have their own versions of it. The recipe of Kandi Podi that I am sharing today is our family version, passed down from generations, no kidding. Kandi means Toor/Pigeon Peas in Telugu and Podi is powder, making this spiced gun powder Kandi Podi. Obviously Toor Dal is one of the main ingredients. Along with it a lot of other lentils are added and it surely is a protein packed powder. Usually it is mixed with hot rice and lots of ghee or sesame oil at the start of the meal. This stays good for over a month or two, so prepare it right away 🙂
How to make Kandi Podi | Andhra Special Paruppu Podi –
Instructions for making Kandi Podi | Andhra Special Paruppu Podi –
- In a thick bottomed kadai/pan, dry roast each of the dals – Toor, Chana, Moong and Urad separately until golden brown.
- In the same pan, dry roast red chillies and garlic pods (with skin) until they are fragrant.
- Next roast jeera for a minute or two.
- Let all these cool down completely. Blend into a smooth powder with salt as needed.
- Store in an air tight container and use a dry spoon. Serve a spoonful of this with hot rice and ghee.
- 1 cup used is 250ml and 1 tsp is 5ml.
- Instead of garlic pods, curry leaves can be used.
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