Podis or spiced powders/blends are an essential part of South Indian cuisine with each home having their own versions of preparing it.
A flavorsome, protein-packed, lentil-spice blend is Kandi Podi, a classic Andhra recipe. Toor dal and channa dal are dry roasted along with red chillis and cumin seeds and finely ground to a coarse powder and finished off with hing and salt. Kandi Podi is usually eaten, mixed with white rice and a drizzle of ghee.
NOTE: This podi will stay fresh upto 2 weeks at room temperature.
LETS GET COOKING:
Course : Powder
Cuisine : Indian
Prep time : 5 minutes
Process time : 20 minutes
Total time : 25 minutes
Toor dal - 1 cup
Chana dal - 1/2 cup
Moong dal - 1/4 cup
Urad dal - 2 tsp
Jeera/cumin - 1 tsp
Salt - 1 tsp
Hing - 1 tsp
Dry red chili - 10
In a pan, dry roast toor dal, chana dal, moong dal, urad dal until it turns brown and transfer into plate
In the same pan dry roast jeera/cumin, until it pops out, transfer into plate
Again dry roast dry red chili, transfer into plate
Allow all the roasted items to cool down
Now add all roasted dal into mixer grinder, add salt and hing powder with it
Grind them into coarse powder
Allow the powder to cool down and trasfer the powdered into air tight jars
Can be used for idli, dosa and sprinkle for vegetables stir fries
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