Kandi podi a classic Andhra recipe which is actually a flavorsome, protein packed lentil spiced powder. South Indian cuisine is popular for its variety of gun powders where Kandi podi is one among the most wanted ones.
Kandi podi is not a very spicy powder like the other milagai podi but is prepared of dry roasted dals (lentils) with other spices to give a nice aromatic fragrance and delicious to eat with plain rice and ghee (clarified butter). A dish that is available in every South Indian house and restaurants.
Normally in Andhra it’s a customary to eat rice first with the Kandi podi and ghee and later with fresh pachadis and pickles and thereafter the sambar and rasam.
Kandi Podi is usually eaten, mixed with white rice and a drizzle of ghee. Kandi podi is prepared with a combination of the Tur dal and channa dal, dry roasted along with red chillis and other spices to a coarse powder. It’s an absolute delight to the senses and almost addictive. Dals or lentils is staple food in every Indian home and is rich in proteins, vitamins and nutrition to the human body.
Ingredients:
- 1 cup toor dal
- 10- 15 Red chillies
- 1/2 cup channa dal or Dhalia (fried channa dhal) 1Cup
- garlic 3-4 Clove
- curry leaves Few
- Hing pinch
- Salt to taste
- Heat Pan Add all ingredients and dry roast all ingredients on slow flame.
- Make sure that all the ingredients are nicely cooked in a very slow flame.Let it cool for 10 min.
- Grind them in to a fine powder.
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