Kandi Podi is a spice dust of lentils based on roasted with roast (Kandi Pappu), Chana Dal, dry red peppers as the main ingredients. This traditional podium is a firm point in the families of the andhra, served with hot rice and clarified butter.
They are useful in the families of southern India for lunch while we start the path with podiums and ghi/ sesame oil.
Take a look at my mother Paruppu podium recipe AND Idli Podi recipe On this site.
Jump to:
I always wanted to try this andhra -style podiums that are needed in restaurants. I only knew last year even if I felt the name several times before, I familiarly acquired only last year.
When I wanted to make a lot of podiums last month, I suddenly remembered this and tried a slightly different version. This time I prepared Kandi Podi as I shared and the taste and flavor were perfect as I expected.
I know there are many versions that do authentically in the families andhra, this is my version that you can try with confidence for the best results. I’m not sure that this is called gunpowder, so far I have taken pistol powder was another name for idle podiums.
Ingredients
Here are the ingredients I used to make podiums in Andhra style (Kandi Podi)
- Toor from – Kandi Pappu – Pieci di Piccioni divided, the main ingredient of the recipe, which is why it is called Kandi Podi in Andhra cuisine, translates directly into “Toor from the Powder” which highlights its main component.
- Chana from – adds extra flavor to the podium
- Moong from – It gives a wonderful flavor and a lighter consistency that I like about the podis andhra.
- Cloves of garlic – small variety – gives the main flavor in the podium
- Dry red killies – For Spice, I used a long variety.
- Cumin seeds – adds a unique flavor in this.
- Curry leaves – For a good aroma.
See the recipe card below for exact quantities.
Instructions
Let’s see how to prepare andhra -style podiums.
- Heat a pan first and dry toor over high heat.
- Once you have smelled to the aroma of toor from halfway, reduce the flame to the medium and add cloves of garlic (with the skin) and dry red peppers.
- Road also until the toor becomes golden brown in color. Be careful not to burn as towards the end, it tends to become dark.
- Once done, transfer to a plate and set aside.
- In the same way, roasted Chana Dal and transfer to the dish for cooling.
- Then roasted moong from carefully carefully and at the bottom towards the end.
- Finally, turn off the flame and cumin seeds, curry leaves and roasted to the fire itself.
- Remove everything in the plate for cooling.
- Once completely cooled, place in a mixer and add salt.
- Grind to fine powder. Mix between the uniform plot.
Try using a cast iron pan or something heavy while you want to roast the dals over constant focus.
Let the powder remain for a while before keeping in an airtight container. Have fun with steam rice and ghi or sesame oil.
Variations
Dals: I used 3 types of dal. You can also use URAD Dal and do it. Make sure that the relationship to be more. You can also do it with Toor from alone.
No garlic – You can skip the garlic and use ¼ teaspoon of Asofeotida.
If you want a faster version, use only to roasted by roasted and chutney from (gram with roast) Pottu Kadalai/ Dariya instead of other Dals.
Warehouse
You can use it for about a month at room temperature. In the fridge it remains longer like about 2-3 months easily.
Superior suggestion
- Always roast patiently over medium or low heat, especially towards the end.
- You can adjust the numbers of red chili pepper according to the spice level and the variety of chilli pepper you use.
- Use the dry spoon and handle correctly with dry hands for a longer duration.
Faq
Kandi Podi is made with roast and other spices, with toor from (Kandi Pappu) as the main ingredient.
Yes, it is rich in proteins as the main ingredient is from.
Kandi Podi has served better with hot rice and ghi or sesame oil. You can also combine it with Idli, dosa.
Recipe card
Kadi Street recipe | Representation of Mandra Parupp again
Kandi Podi is a spice dust of lentils based on roasted with roast (Kandi Pappu), Chana Dal, dry red peppers as the main ingredients. This traditional podium is a firm point in the families of the andhra, served with hot rice and clarified butter.
Measurements of the cup
Ingredients
- ½ cup Toor from Kandi Pappu
- ¼ cup Chana from
- ¼ cup Moong from
- 15 Cloves of garlic small variety
- 10 – 12 Dry red killies
- 1 teaspoon Cumin seeds
- 1 Sprig Curry leaves
- Salt
Prevent the screen from becoming dark
Instructions
-
Heat a pan first and dry toor over high heat.
-
Once you have smelled to the aroma of toor from halfway, reduce the flame to the medium and add cloves of garlic (with the skin) and dry red churvings.
-
Road also until the toor becomes golden brown in color. Be careful not to burn as towards the end, it tends to become dark.
-
Once done, transfer to a plate and set aside.
-
In the same way, roasted Chana Dal and transfer to the dish for cooling.
-
Then roasted moong from carefully carefully and at the bottom towards the end.
-
Finally, turn off the flame and cumin seeds, curry leaves and roasted to the fire itself.
-
Remove everything in the plate for cooling.
-
Once completely cooled, place in a mixer and add salt.
-
Grind to fine powder. Mix between the uniform plot.
Video
Notes
- Always roast patiently over medium or low heat, especially towards the end.
- You can adjust the numbers of red chili pepper according to the spice level and the variety of chilli pepper you use.
