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    Home » Recipes » Chutney Powders

    Kandi Podi | Andhra Special Paruppu Podi

    Published: Jun 21, 2017 · Modified: Sep 11, 2021 by Ramya · 14 Comments

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    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

    📖 Recipe

    Kandi Podi | Andhra Special Paruppu Podi

    Ramya
    Andhra Special Kandi Podi is spicy and delicious lentil gun powder recipe, with hot rice and ghee – this is bliss!
    5 from 4 votes
    Print Recipe Pin Recipe
    Cook Time 20 minutes mins
    Total Time 20 minutes mins
    Course Side Dishes
    Cuisine South Indian
    Servings 1 250 grams Bottle
    Calories 579 kcal

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • ½ cup Toor Dal
    • ½ cup Chana Dal
    • ¼ cup Urad Dal
    • ¼ cup Moong Dal
    • 1.5 teaspoon Cumin/Jeera Seeds
    • 10-15 Dried Red Chillies
    • 10-15 Garlic Pods
    • Salt as needed
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    Instructions
     

    • 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.

    Notes

    • Instead of garlic pods, curry leaves can be used.

    Nutrition

    Nutrition Facts
    Kandi Podi | Andhra Special Paruppu Podi
    Amount per Serving
    Calories
    579
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    67
    mg
    3
    %
    Potassium
     
    812
    mg
    23
    %
    Carbohydrates
     
    108
    g
    36
    %
    Fiber
     
    30
    g
    125
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    35
    g
    70
    %
    Vitamin A
     
    2217
    IU
    44
    %
    Vitamin C
     
    329
    mg
    399
    %
    Calcium
     
    205
    mg
    21
    %
    Iron
     
    10
    mg
    56
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword kandi podi
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    Instructions for making Kandi Podi | Andhra Special Paruppu Podi

    1. In a thick bottomed kadai/pan, dry roast each of the dals – Toor, Chana, Moong and Urad separately until golden brown.
    2. In the same pan, dry roast red chillies and garlic pods (with skin) until they are fragrant.
    3. Next roast jeera for a minute or two.
    4. Let all these cool down completely. Blend into a smooth powder with salt as needed.
    5. Store in an air tight container and use a dry spoon. Serve a spoonful of this with hot rice and ghee.

    Recipe Notes

    • 1 cup used is 250ml and 1 teaspoon is 5ml.
    • Instead of garlic pods, curry leaves can be used.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

    Comments

      5 from 4 votes (2 ratings without comment)

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    1. Aruna

      June 21, 2017 at 10:26 am

      I absolutely love to mix hot rice, Kandi Podi and ghee; and then dunk the "mudda" is Majjiga Pulusu. 🙂

      Reply
      • chcooks

        June 21, 2017 at 3:00 pm

        Aaah what bliss! 🙂

        Reply
    2. Lathiya

      June 21, 2017 at 10:46 pm

      Love this to have with some hot rice and ghee on top, accompanied with some potato fry..yummm

      Reply
      • chcooks

        June 30, 2017 at 3:45 pm

        yes, totally yumm 🙂

        Reply
    3. Traditionally Modern Food

      June 23, 2017 at 3:45 am

      Podi is handy for lazy days. I like this version of paruppu podi with garlic.. Agree with Aruna with rice and ghee podi sounds heavenly

      Reply
      • chcooks

        June 30, 2017 at 3:45 pm

        So true Vidya 🙂

        Reply
    4. Beata

      November 23, 2019 at 4:24 pm

      Do we need to clean all the dals? If yes how to dry them before roasting?

      Reply
      • chcooks

        December 02, 2019 at 9:52 am

        We dont wash the dals for making this powder. We buy clean organic dals and directly dry roast them.

        Reply
    5. Bharti

      March 07, 2020 at 3:32 pm

      Hi, this is the first time i tried a special Andhra podi.. it came out fantastic. Thanks for the recipe.

      Reply
      • chcooks

        March 11, 2020 at 7:51 pm

        Thanks so much for the feedback! 🙂

        Reply
    6. Madhu

      December 18, 2022 at 10:33 pm

      5 stars
      I tried the recipie today, simple and easy. It came out so well. Very nice aroma from fried 🧄 garlic. Thanks much Ramya 😀.

      Reply
      • Ramya

        December 20, 2022 at 1:47 pm

        Thanks for the feedback 🙂 Glad you enjoyed it!

        Reply
    7. Sathya

      June 09, 2024 at 1:09 pm

      5 stars
      Tried this today..Came out fiery and tasty. Thank you for the recipe.

      Reply
      • Ramya

        June 11, 2024 at 5:45 pm

        Thanks so much Sathya!

        Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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