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Kandhi Podi

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:


Kandhi Podi




Course : Powder



Cuisine : Indian



Prep time : 5 minutes



Process time : 20 minutes



Total time : 25 minutes


Ingredients:

  • 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

Instructions:

  1. In a pan, dry roast toor dal, chana dal, moong dal, urad dal until it turns brown and transfer into plate

  2. In the same pan dry roast jeera/cumin, until it pops out, transfer into plate

  3. Again dry roast dry red chili, transfer into plate

  4. Allow all the roasted items to cool down

  5. Now add all roasted dal into mixer grinder, add salt and hing powder with it

  6. Grind them into coarse powder

  7. Allow the powder to cool down and trasfer the powdered into air tight jars

  8. Can be used for idli, dosa and sprinkle for vegetables stir fries

Pictorial :


take all ingredients
take all ingredients

toor dal into dry pan
toor dal into dry pan

roast until brown
roast until brown

chana dal
chana dal

dry roast
dry roast

moong dal
moong dal

dry roast
dry roast

urad dal
urad dal

dry roast
dry roast

cumin seed
cumin seed

dry roast
dry roast

dry red chili
dry red chili

transfer into plate
transfer into plate

cool down
cool down

into mixer jar
into mixer jar

salt
salt

hing
hing

grind into corse powder
grind into corse powder

store in air-tight jars
store in air-tight jars

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