Kandi Podi Recipe or Andhra paruppu podi with video. Vegan, gluten free, versatile and handy podi to have on hand to make a quick meal in no time.
Kandi podi mixed with hot rice and ghee eaten with avakkai is an emotion and a satiating gastronomic experience in itself.
Kandi Pappu in Telugu means Tur dal in English. This powder is made using tur dal and hence the name.
The many parts of Andhra have different styles of making this podi.
Some use all 4 dal types, some use same ratio of dals, some use different ratios, some use lots of garlic and some may totally skip using garlic, you get the picture right.
This is my amma’s style of making Andhra paruppu podi which she learned during her stint in Andhra after she got married.
I mostly follow the same recipe too and deviate from it very rarely. Why change something that tastes already perfect, right??
But no matter how we make this kandi podi, eating this mixed with lots of ghee and hot rice, is pure bliss & satiation to any hard core lover of andhra food.
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In fact any typical andhra meal starts with kandi podi rice only. It is so versatile and handy to have on hand to make a quick meal.
Remember that despite andhra food being very spicy, the aroma and taste of the dal in more dominant than the spice of the chilies.
This kandi podi is not overly spicy but a perfect balance of flavors and aroma.
Always make any podi varieties in small batches to retain its aroma and flavors.
This kandi podi can be stored at room temperature in an air tight jar for 2 to 3 weeks before it starts losing its flavor and become bland.
You can also sprinkle this podi a little as a finishing touch to any dry subzi made using brinjal, baby potato, colocassia, okra to add more texture and taste.
- Always roast dal separately and make sure you do not let it burn.
- You can use chana dal in place of roasted gram dal but the latter gives more aroma.
- You can add or reduce or totally skip adding garlic according to your preference.
- Like wise adjust the qty of red chilies depending on your taste.
If you would like to try out other spice powder from the blog, do check out
- Homemade rasam powder
- Bisi bele bath powder
- Flax seeds podi
- Curry leaf & peanut idli milagai podi
- Poondu milagai podi
Kandi Podi Recipe video below:
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Kandi Podi Recipe details below:
Kandi Podi Recipe
- Tur dal – 1/4 cup
- Roasted gram dal or Chutney dal – 1/4 cup
- Cumin seeds – 1 tsp
- Garlic – 8 to 10 pods
- Whole dry red chilies – 6 to 7
- Curry leaves – 1 sprig
- Asafoetida – 1/4 tsp
- Salt – to taste
- Oil – 1 tsp
- Heat a pan over medium heat. Add tur dal and roast till the dal begins to change color. Simmer the flame & roast till it becomes golden brown in color. Transfer to a bowl to let cool.
- Add roasted gram to the same pan and roast to golden brown in color. Transfer to the same bowl.
- Add cumin seeds, roast till the aroma rises and transfer to the bowl.
- To the same pan, add 1/2 tsp oil, add dry red chilies and curry leaves. Fry till the chilies change color and transfer to the same bowl.
- Add 1/2 tsp oil, add the garlic pods. Saute over low flame till it gets half cooked and has golden brown spots on the outer skin.
- Switch off stove and let it cool in the pan itself. Transfer the cooled down ingredients from the bowl to a mixie jar.
- Grind to a coarse powder. Add the roasted garlic, asafoetida and salt to the mixie jar. Once again grind to a coarse powder.
- Transfer kandi podi to a bowl and let it cool completely. Transfer to an air tight container.
- To Serve: To a cup of hot rice, add 1/2 tsp ghee, few tbsp of this kandi podi, mix well and eat it with avakkai or any subzi of your choice.