Kandi Podi Andhra Style

Kandi Podi Andhra Style

Kandi Podi, also known as "Paruppu Podi" in Tamil Nadu, is a flavorful spice powder commonly prepared in Andhra households. It's typically served with rice and ghee, making for a simple yet delicious meal. Here's a basic recipe for making Andhra-style Kandi Podi:


Toor dal (split pigeon pea lentils) - 1 cup
Dried red chilies - 8 to 10 (adjust based on your spice preference)
Cumin seeds - 1 teaspoon
Black peppercorns - 1 teaspoon
Garlic cloves - 4 to 5 (optional)
Salt - to taste
Oil - 1 teaspoon
Asafoetida (hing) - a pinch


1. Heat a pan over medium heat and dry roast the toor dal until it turns golden brown and aromatic. Stir constantly to prevent burning. Once roasted, remove it from the pan and set it aside.

2. In the same pan, add the dried red chilies and roast them until they become crisp. Remove and set aside.

3. Now, roast the cumin seeds and black peppercorns until fragrant. Remove and set aside.

4. If you're using garlic cloves, you can either roast them alongside the other ingredients or use them raw for a stronger flavor. If roasting, just lightly roast the garlic cloves until they release their aroma.

5. Let all the roasted ingredients cool down to room temperature.

6. Once cooled, take a blender or spice grinder. Add the roasted toor dal, dried red chilies, cumin seeds, black peppercorns, garlic cloves, salt, and a pinch of asafoetida.

7. Grind the mixture to a coarse or fine powder, depending on your preference. Do not grind for too long at once, as the heat generated can affect the flavors and texture.

8. Taste the podi and adjust the salt and spice levels if needed.

9. Finally, heat a teaspoon of oil in a small pan and add it to the ground powder. This step helps in preserving the podi and adds a bit of shine and flavor.

10. Mix the oil into the podi thoroughly and let it cool completely before storing it in an airtight container.

To serve, simply mix a spoonful of Kandi Podi with hot cooked rice and a drizzle of ghee. You can also enjoy it with dosa, idli, or other South Indian dishes.

Remember, spice preferences can vary, so feel free to adjust the quantity of red chilies and peppercorns to suit your taste.
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