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.
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.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Other Podi / Powder recipes here⇒ 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)
- 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
- Inguva / Hing
Step wise pics Procedure for ‘Andhra Kandi Podi / Lentil Spice Powder’:
- 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 gauranteed even upto 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.
- 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.
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Kandi Podi / Andhra style Lentil Spice Powder
- Frying pan (for stove-top method)
- Spice blender / Mixie
- 1 cup Toor Dal / Kandi Pappu / Split Pigeon Peas
- as per taste Salt
- 20 count Dry Red Chillies (long size)
- 1½ tablespoon Jeera / Cumin Seeds
- ½ tablespoon Menthulu / Fenugreek Seeds
- ¼ teaspoon Inguva / Hing
- Gather all the ingredients, as per the measurements, at one place.
- Put a dry, clean frying pan on stove top under low flame. Add the toor dal / kandi pappu. Stir continuously and let the lentils roast, until they reach light brown colour & give nice aroma. Then take them aside.
- Put the pan back on stove under low, add the dry red chillies, mustard seeds/menthulu, jeera / cumin seeds and hing.
- Switch the flame off after a minute. Take them off into the same plate as the lentils.
- Let everything cool down completely.Then, take everything into a mixe / spice blender. Add salt and grind everything coarsely.
- Immediately, transfer into an air tight container and store. Done!!
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