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.