Andhra Kandi Podi is a powder recipe made with roasted lentils and red chillis. Kandi Podi is a flavorsome, protein-packed, lentil-spice blend powder, it is a classic Andhra recipe.

I have learned this from my mom. She is an expert in making kandi podi and podi chutney. She used to make them available through out the year.

The ingredients for the dish are always readily available in our kitchens. This dish goes well with rice and also with dosa and idli as side dish. Whenever we don’t feel like cooking this would comes in help. Making of Kandi podi needs a lot of patience.

Dry roast each and every dal or lentils separately in a medium to low flame. Powder all of them together and sieve till we get the fine powder.

Andhra Kandi Podi key ingredients:

Toor Dal: Kandi pappu as we call in Telugu. Take equal portions of all lentils but a bit more of it.
Urad, Moong and Chana Dal: Dry roast all of them separately in low flame. Do not burn them.
Red Chillis: Add a pinch of salt and dry roast chillis to avoid pungency spreading across the home.

Andhra Kandi Podi process :

There are some 5 to 10 steps involved in making the dish, but worth it.

Heat kadai. Dry roast each dal separately.
Begin with Toor Dal, the main ingredient.
On a medium flame roast it till turn little brown. Do not burn them.
Once done, take it to a wide plate and keep it aside to cool.
Roast moong dal, chana dal and then urad dal separately.
When the dal changes colour, add them to the above toor dal.
Add little salt to the hot kadai, as little as 1/4 tsp, to it and add red chillies and roast them.
Add them also to the the above pulses. Add cumin seeds also to the lentils.
Cool them completely and grind small portions of the pulses along with red chillies.
sieve it and again grind it till the entire powder become fine.

Andhra Kandi Podi | Kandi Podi Andhra Style

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Andhra Kandi Podi is a powder recipe made with roasted lentils and red chillis. Kandi Podi is a flavorsome, protein-packed, lentil-spice blend powder, it is a classic Andhra recipe.

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Prep Time 10

Cook Time 50

Course Main Course, Side Dish

Cuisine Andhra/Telangana, Indian

Ingredients

1 Cup Red Gram / Toor Dal
1 Cup Green Gram / Moong Dal
1 Cup Bengal Gram / Chana Dal
1 Cup Black Gram / Urad Dal
2 Cups Red Chillies /Lal Mirchi
1/2 Tsp Cumin Seeds
Salt to Taste

Instructions

Heat kadai.
Dry roast each dal separately.
Begin with Toor Dal, the main ingredient.
On a medium flame roast it till turn little brown. Do not burn them.
Once done, take it to a wide plate and keep it aside to cool.
Now again heat the kadai, add moong dal and roast it.
When the dal changes colour, add this to the above toor dal.
In the same manner roast chana dal and then urad dal.
As we already heated it well for roasting the other dals, so the kadai is very hot.
This would make roasting of urad dal easy.
Roast urad dal in the last only, as it takes a longer time to roast.
Add them to the above dals to cool.
Heat the kadai again add little salt, as little as 1/4 tsp, to it.
Add red chillies and roast them also.
Adding salt before the red chillies would stop the pungent aroma of chillies coming out.
Add them also to the the above pulses. Add cumin seeds also to the lentils.
Allow all of them to cool completely.
Grind small portions of the pulses along with red chillies.
Sieve it and again grind it till the entire powder become fine.
Serve Andhra Kandi Podi recipe with hot piping rice, or serve it with idli or dosa as the side dish along with a spoonful of oil.

Notes

Roast the dals separately and follow the order which I gave in the instructions.

The dals should be roasted only in low flame, not to burn them.

Before roasting red chillis add salt in the kadai, this would help reducing the pungency emanates from the chillies.

As soon as the roasting is done, add cumin seeds to the hot dals for a better taste.

Grind them little by little and sieve them till we get soft and fine powder.

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