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Kandi Podi / Andhra style Lentil Spice Powder

VegCookBook by Praveena
South Indian Andhra style, Spice Powder / Podi recipe, made using very few pabtry staples. Recipe below has step wise pics and tips.
Prep Time 0 mins
Cook Time 10 mins
To Cool Down & Grind 10 mins
Total Time 20 mins
Course Accompaniment, Condiment
Cuisine Indian, South Indian
Servings 125 gms


  • 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)
  • 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!!


Please see the MAIN POST for step wise PICS recipe & TIPS!
Keyword andhra edible gun powder recipe, Indian spice powder, kandi podi recipe, lentil spice powder with toor dal, oil free plant based dip recipe