Kandi podi is a lentil spice powder made with roasted toor dal (kandi pappu), chana dal, dry red chillies as main ingredients. This traditional podi is a staple in Andhra households, served with hot rice and ghee.
Comes handy in south Indian households for lunch as we start the course with podi and ghee/ sesame oil.
Check out my mom’s Paruppu podi recipe and Idli podi recipe in this website.
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I always wanted to try this Andhra style podi they serve in the restaurants. Knew this one only last year though I have heard the name several times earlier, I got familiar with the name only last year.
When I wanted to make a batch of podi last month, I suddenly remembered this one and tried a slightly different version. This time I made kandi podi as I have shared and the taste and flavour was perfect as I expected.
I know there are many versions who authentically make in the Andhra households, this one is my version you can try confidently for best results. I am not sure if this is called gunpowder, so far I assumed gun powder is another name for idli podi.
Ingredients
Here are the ingredients I used to make Andhra style podi (Kandi podi)
- Toor dal – Kandi Pappu – Split pigeon peas, the main ingredient in the recipe, which is why it is called Kandi podi in Andhra cuisine, directly translates to ‘toor dal powder’ highlighting it’s primary component.
- Chana dal – Adds extra flavour to the podi
- Moong dal – Gives a wonderful flavor as well as a lighter texture which I like about the andhra podis.
- Garlic cloves – small variety – Gives main flavour in the podi
- Dry red chillies – For spice, I used long variety.
- Cumin seeds – Adds a unique flavour in this.
- Curry leaves – For a good aroma.
See recipe card below for exact quantities.
Instructions
Let’s see how to make Andhra style podi.
- Heat a pan firstly and dry roast toor dal in high heat.
- Once you could smell the toor dal aroma half way, reduce the flame to medium and add garlic cloves (with skin) and dry red chillies.
- Roast furthermore until the toor dal turns golden brown in colour. Take care not to burn as towards end, it tends to turn dark fast.
- Once done, transfer to a plate and set aside.
- Same way roast chana dal and transfer to the plate for cooling.
- Then roast moong dal carefully in medium heat and in low towards the end.
- Lastly switch off the flame and cumin seeds, curry leaves and roast in the heat itself.
- Remove everything in the plate for cooling.
- Once cooled completely, place in a mixer and add salt.
- Grind to a fine powder. Mix in between for even texture.
Try to use a cast iron pan or something heavy bottomed as you want to roast the dals in steady heat.
Let the powder stay for a while before storing in an airtight container. Enjoy with steamed rice and ghee or sesame oil.
Variations
Dals: I used 3 types of dal. You can also use urad dal in addition and make it. Make sure Toor dal ratio is more. You can also make it with toor dal alone.
No Garlic – You can skip garlic and use ¼ teaspoon of Asafoetida.
If you want a quicker version, just use roasted toor dal and chutney dal (roasted gram dal) Pottu kadalai/ dariya instead of other dals.
Storage
You can use it for about a month in room temperature. In fridge it stays longer like around 2-3 months easily.
Top Tip
- Always roast patiently in medium or low heat, especially towards the end.
- You can adjust the red chilli numbers according to your spice level as well as the variety of chilli you use.
- Use dry spoon and handle with dry hands properly for a longer shelf life.
FAQ
Kandi podi is made with roasted dal and other spices , with toor dal (Kandi pappu) as main ingredient.
Yes it is packed with protein as main ingredient is dal.
Kandi podi served best with hot rice and ghee or sesame oil. You can also pair it up with idli, dosa.
Recipe card
Kadi Street Recipe | Mandra Parupp Representation still
Kandi podi is a lentil spice powder made with roasted toor dal (kandi pappu), chana dal, dry red chillies as main ingredients. This traditional podi is a staple in Andhra households, served with hot rice and ghee.
Ingredients
- ½ cup Toor dal Kandi pappu
- ¼ cup Chana dal
- ¼ cup Moong dal
- 15 Garlic cloves small variety
- 10 – 12 Dry red 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 high heat.
-
Once you could smell the toor dal aroma half way, reduce the flame to medium and add garlic cloves (with skin) and dry red chillies.
-
Roast furthermore until the toor dal turns golden brown in colour. Take care not to burn as towards end, it tends to turn dark fast.
-
Once done, transfer to a plate and set aside.
-
Same way roast chana dal and transfer to the plate for cooling.
-
Then roast moong dal carefully in medium heat and in low towards the end.
-
Lastly switch off the flame and cumin seeds, curry leaves and roast in the heat itself.
-
Remove everything in the plate for cooling.
-
Once cooled completely, place in a mixer and add salt.
-
Grind to a fine powder. Mix in between for even texture.
Video
Notes
- Always roast patiently in medium or low heat, especially towards the end.
- You can adjust the red chilli numbers according to your spice level as well as the variety of chilli you use.