Kandi Podi - Lentils-Spice Blend
The very thought of home ground spice mix aka podi warms my appetite not to mention the aroma that emanates my kitchen during it preparation. Podis or spiced powders/blends are an essential part of South Indian cuisine with each home having their own versions of preparing it. We in Andhra share a fondness for our podis and I know of homes who eat podi each and every day, be it breakfast, lunch or dinner. I grew up in a household where podis and pickles were an integral part of our daily meals and not having a jar of pickle or a bottle of podi on the dining table was a rarity. Podis come to our rescue on days when we are rushed up for time or run out of vegetables.
A flavorsome, protein-packed, lentil-spice blend is Kandi Podi, a classic Andhra recipe. Tur dal and channa dal are slow, dry roasted along with red chillis and cumin seeds and finely ground to a coarse powder and finished off with asafoetida and salt. An absolute delight to the senses, almost addictive, Kandi Podi is usually eaten, mixed with white rice and a drizzle of ghee.
Kandi Podi
Recipe source: Amma
Prep & Cooking: 20 mts
Cuisine: Andhra
.
1 small cup kandi pappu/red gram/tur dal
1 small cup senaga pappu/bengal gram/channa dal
1 1/4 tsps cumin seeds
7-8 dried red chillis (adjust)
15 curry leaves (optional)
1/2 tsp asafoetida
salt to taste
1 tsp oil
1 Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside.
2 In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside.
3 Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool.
4 Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an air-tight container.
6 Serve hot with white steamed rice and a dollop of ghee.
Note:
You can increase or decrease the red chillis according to your spice level. Curry leaves is optional. The podi should not be ground to a fine powder but be slightly coarse.
By sailu • Mar 6th, 2008 • Category: All Recipes, Andhra Recipes, Indian Lentil Recipes, Spice Powders & Podis
I love this… a store bought version had garlic which I didn’t like. I’m thinking of making this today… I hope to.
Thanks
Also, can you please add the AFAM even I’m hosting to the events listing?
http://chefatwork.blogspot.com/2008/03/ginger-pear-muffins-and-announcing-afam.html
Got to try this version. At home my Amma used to make this podi only with toor dal,cumin,salt and red chillies. Thank you Sailaja garu.
Got to try this one. Very handy powder for a quick lunch.
When dining in AP, I noticed, many restaurants served a podi with avakkai, rice and ghee. I was totally hooked. If this is that podi, I am making this at home right away.
Hi Sailu…This is my fav….I really want to try it out…. Mouthwatering one…Love it…
Hi Sailu,
You have got a wonderful website. I love your pictures. It’s very appetizing.
Kandhi podi is my favorite.We eat it with rice and avakayya. Yum ! I’m definetly going to try your version.
Hi Sailu,
The pictures are awesome in ur website.. the pics and the way u explain a recipe encourages us to try… Can you also post the recipe of the veggie curry on the plate.. That looks Yummy too…
Thanks in Advance!!!
Mrudula…
I love rice with podi of any kind. Amma makes this with toor dal. Shall try ur version. Your pic is so tempting that I am going to make it today. Thanks for your recipe.
lovely - will try this
wow sailaja your snaps made me drool like anything.I love andhra food and i am going to try from your blog posts:)
Sailu, this is pretty good version of podi, the version we have has rice and pepper!Thanks so much for sharing!!
Dear sailu,
What lovely pictures on your website. One better than the other. Can’t imagine how you managed to turn an ordinary powder in your household to look so exotic enough for many of us wanting to try this out.Tantalising !!
Yes, you said it, podi with ghee on rice is absolutely blissful! The pictures with all the raw ingredient is so alive and brilliant!
Looks good Sailu. I usually add few black pepper too! I’m hungry now.
Hi Sailu ,
I’ve blogged your Podi as a model recipe in the 1001 Podi cookbook at
http://ramkicooks.blogspot.com
/Thanks for the detailed recipe
Ramki
Hi Sailu,
Nice presentation of paruppu podi.Special Podi of Andhra. thanks for sharing,
I love the podi. What a lovely dish. I am always out there looking for more. Do they make porridge out of the podi in Andhra, too?
hey, just curious, how long can the dish last for? can it be stored for a bit of time? looks delicious.
It can be stored for a few months, Sylvia, at least 2-3 months. Ensure you keep it at a moisture free area and store in an air tight container.
dear sailu…i call podi “little heaps of dynamite” …i can eat a whole meal with just podi, neyyi and annam!! i posted one long ago…check it out when you have the time…
http://arundati.wordpress.com/2007/08/21/little-heaps-of-dynamiteand-an-ode-to-a-friend/
i made gutti vankaya from your blog a few weeks ago…unfortunately it got eaten before i could take a pic…i will make it again cos i want to post it!!
cheers!!
[...] is one of those names and Sailus Kitchen has a great recipe and photo of one of the many recipes for this powder, Kandi Podi, and another version called Karivepaaku Podi [...]
Sailaja garu,
All the recepies are very homely with out any confusing ingredients. Pics are making clear what exactly the item is. Thanks for ur site!
[...] meal 27. Sugarcane juice 28. Sabudana/sago in any form 29. Horsegram 30. Maggi noodles 31. Podi with rice and ghee 32. Roomali roti 33. Bitter gourd 34. Nylon sev 35. Vegetable biryani 36. Thali at a restaurant 37. [...]
[...] meal 27. Sugarcane juice 28. Sabudana/sago in any form 29. Horsegram 30. Maggi noodles 31. Podi with rice and ghee 32. Roomali roti 33. Bitter gourd 34. Nylon sev 35. Vegetable biryani 36. Thali at a restaurant 37. [...]