Andhra Kandi Podi / Lentil Spice Powder

Recipe Cooked, Photographed and Written by Praveena

PrepTime:0 mins   CookTime:20 mins   Cuisine:Indian

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Andhra Pradesh, one of the Southern states of India, is always known for its speciality in Spicy dishes/ recipes. The main reason behind that is the Vast Majority of Red Chilli Crops throughout the state.

Specificially, the areas surrounding the towns like, Guntur and Warangal. Hence, the chillies grown in such areas have a world famous reputation for their spice level.

Table of Contents:

1. What is Kandi Podi:
2. Possible alterations for the recipe, ‘Kandi Podi / Andhra Gun Powder’:
3. How to serve / use, ‘Andhra Kandi Podi / Lentil Spice Powder’:
4. Other recipes from my blog:
5. Step wise pics Procedure for ‘Andhra Kandi Podi / Lentil Spice Powder’:
6. Tips:
7. Result:
8. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
9. Recipe Card & Print:

What is Kandi Podi:

Kandulu is a Telugu word, meaning Toor Lentils / Pigeon Peas. Podi means, Powder / Blend. 

This recipe of Kandi Podi, is the most easiest to make with very few simple ingredients. Additionally, this is one of the most craziest recipes from the South of India. The real magic lies just how patiently the lentils / kandi pappu, are roasted on a low flame. And in turn, the right aroma and colour of the podi is also achieved.

This podi is considered as an everyday pantry ingredient, just like we have salt on the table, its presence is that much visible in every South Indian household.

During my childhood days, when Amma (mother) was bit low in health, this podi was a saviour for the entire family. A common scene for many South Indian families.

Possible alterations for the recipe, ‘Kandi Podi / Andhra Gun Powder’:

Toor Dal variety to use: Whole Toor Dal (or) Unsplit Pigeon Peas (or) Kandulu, can also be used for this recipe.

The below recipe is, what my Mother always makes, just by using Toor Dal / Split Pigeon Peas. But there are few other variations for the same recipe.

Variation#1: Add equal quantities of Toor Dal (Kandi Pappu) and Yellow Moong Dal (Pesarapappu).

Variation#2: Add ½ quantity of toor dal, the other half would be ¼ the quantity of Yellow Moong Dal (Pesarapappu) and ¼ the quantity of Chana Dal (Senaga Pappu).

To add garlic: If you prefer to, you might add garlic pods (4 count) along with the dry red chillies for roasting. In that case, you would avoid adding hing.

Dry Chillies options: You can use any dry red chilly variety, either long or small or round.  In the below pics, I have used Guntur Red Chillies. But if you use the short, round size dry red chillies (byadgi mirchi), you will have to double the count.

How to serve / use, ‘Andhra Kandi Podi / Lentil Spice Powder’:

The first & best way to serve this Podi / powder, as an accompaniment with hot steamed plain rice, a papad and few teaspoons of ghee or oil.

In South Indian, Telugu Cuisine,there’s an Authentic age old food combo of, Kandi Podi with Pacchi Pulusu (Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup (Air Fryer, Stove Top) ) and Steamed Plain Rice. (How to cook rice perfectly (Instant Pot / Stove Top) ) Here, Pacchi Pulusu is a soupy side dish and Kandi Podi is the accompaniment. 

Kandi Podi along with steamed plain rice, homemade ghee and Instant Soup / Instant Chaaru (No Powder) , an ultimate combo we enjoy so very frequently. Hence, it’s also called as ‘Annam lo podi’.

One another such great option to use this Kandi Podi / Andhra Gun Powder, is a condiment for South Indian Breakfast items like,  Idli, Dosa, Uthappam, Upma. 

This podi recipe is absolutely suitable for kids from age 5 itself. 

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Podi / Powder recipes collection⇒  Spice Powder / Podi Recipes

Traditional Festive Recipes Collection⇒  Traditional Indian Recipes for Festivals / Panduga Nayivedyalu

Chutney / Pachadi Recipes Collection⇒   Chutney / Pachchadi / Dip

Related Posts with ‘LENTILS’:

• Lentils & Veg Rice (Electric Pressure Cooker)
• Cabbage & Masoor Dal / Red Lentil Pakoda (Stove Top, Air Fryer)
• Tri-Dal Uthappam / Tri-Lentil Savoury Pancakes (No Grain) (Keto)
• Pappu Pulusu / Indian Spicy Lentil Soup (Instant Pot, Stove Top)

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Ingredients:

• Toor Dal / Kandi Pappu / Split Pigeon Peas – 1 cup
• Salt – as required
• Dry Red Chillies – 20 (long size)
• Jeera / Cumin Seeds – 1½ tablespoon
• Menthulu / Fenugreek Seeds – ½ tablespoon
• Inguva / Hing – ¼ teaspoon

Special Ingredients:

• Inguva / Hing

Step wise pics Procedure for ‘Andhra Kandi Podi / Lentil Spice Powder’:

Tips:

• Adjust the salt and spice as per your taste.
• Be extra careful while roasting the toor dal / kandi pappu. Keep stirring continuously and do not leave the stove until the recipe is done.
• This is an Oil-Free recipe, so you need not try to use it. Since its oil-free, the shelf life is guaranteed even up to a year.
• Always use a clean & dry spoon for serving.
• Let the roasted ingredients cool completely and only then grind/blend. If not the powder would be wet and would not have long shelf life.
• Storage: For longer shelf life, store in a clean, dry, air-tight container at a cool dry place.
• It stays fresh up to 1-2 months. After which it tastes good but the spice level might reduce a bit.

Result:

• In this recipe, though the ingredients used are quite few, the aroma is so very fascinating that it gives an impression as if many ingredients are used.
• The level of spice is mild and quite light on tummy.
• Absolutely suitable for kids too. For clear reasons, my kids crave for this podi.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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