Andhra Special Kandi Podi is a spicy delicious lentil based spice powder also referred to as gun powder. We can enjoy this with Idli, Dosa or even Rice mixed with melted ghee.
This flavorsome protein-packed lentil spice blend is a classic Andhra Recipe using Toor Dal in proportion with chana dal, coconut and dried red chilies. This roasted dals blended with other ingredients has a wonderful aromatic fragrance and simply delicious to eat with plain steamed hot rice mixed with ghee.
I call this Andhra Kandi Podi as Amma's Magic Podi. This spice powder or gun powder has been part of our kitchen, honored our table for many years now. We always have this Kandi Pappu Podi in stock.
I am so fond of this that if someone were to ask what my favorite dish is, I would right away call out this one. Its been my object of childhood dreams, I know it sounds weird, but rest assured it was true. Coming back home from school, Amma will have tiffin ready for us. However, I would always prefer eating this podi with melted ghee and rice.
At parents place, when Amma makes non-veg, I used to tell her not to bother about my food, as I would love to eat podi annam. This continues to be so, at my place too. Best part is the fact that both Konda and Peddu love this podi as well! So you must try this Andhra Special Paruppu Podi now.
This protein rich Kandi Podi can add a zing to every meal, be it breakfast, lunch or dinner!
Jump to:
Ingredients
Since we have to roast each ingredient separately, it is good to have them all placed ready before starting the roasting process.
- Toor Dal - Red Lentil or Dried Pigeon Pea split or Kandi Pappu as we call in Telugu is the main ingredient of this delightful spice podi.
- Bengal Gram - We use half the quantity of Chana Dal and using both the lentil makes this very protein packed dish.
- Red Chilies - We use long red chilies that turns crispy before blending to a fine powder. You can adjust this as per your spice preference. However, since this gun powder has a good shelf life, making it spicy stays good.
- Coconut - We only use freshly grated coconut to make this powder. Read notes below to understand the type of coconut to use.
- Spices - Apart from above, we use hing and rock salt.
Instructions
Since it works out best if you have all the ingredients ready, start with grating the coconut first.
Starting by heating a thick bottom kadai with 1/2 tsp oil. When the kadai is hot, add toor dal and stir well to get roasted on all sides. Roasting has to be done continuously to make sure not to burn the lentil.
When you smell the dal starting to leave an aroma, remove it to a plate and spread it well.
Now, add the chana dal and roast again until well done.
Remove and add chilies. You can roast the dried chilies until crispy, and remove them to the plate.
Add remaining oil. Add hing along with grated coconut. Stir well so as not to get the coconut to burn.
Roast evenly on all sides, remove to a plate, and let all the ingredients cool down.
Make sure your blender or the mixer jar is completely dry.
Add rock salt and roasted red chilies, and pulse it well to get a coarse or chili flakes texture.
Transfer to a bowl.
Next, add the roasted lentils and pulse together well to get a fine powder.
Finally, add the roasted coconut. Pulse everything well until you get a well-blended mix.
Once the lentils are powdered well, you can add the chili flakes and pulse again.
Check to ensure you don't powder the blend into a very fine powder, little coarseness gives a good texture.
Remove the Kandi podi to a wide bowl, and spread well with a ladle.
Let the podi cool down completely, and keep a plate covered until you transfer to an airtight container.
Serving Suggestions
Andhra Kandi Podi tastes great with both hot rice and cold rice, with chapati or idli or dosa and even curd rice!
You can make Podi Idli by smearing hot idlis with this podi and ghee.
You can crumble the idlis and make idli upma with this podi mixed in.
What type of Coconut to use?
Selecting the correct coconut is important. We use aged coconut that has thick and mature meat. It should not be a tender one.
We can use copra, however since it has oil already in it, you will have to make sure you don't add too much.
Plain dried desiccated coconut also can be used, but not the sweeten variety.
Storing Andhra Special Kandi Podi
Any variety of coconut can be used, only thing to be considered is how long you want to store this. Use less if you want to store this for a long period. Copra becomes very oily when used, so use little. .
More coconut can be added if its not going to be stored for long. Once the powder is ready, store it in an air tight container. This can stay fresh for 4 to 6 months.
Other Spice Podis you can try!
Recipe
Andhra Special Kandi Podi
Ingredients
- 1 cup Toor Dal / Red Lentil / Dried Pigeon Pea split / Kandi Pappu 150 gms
- 1/2 cup Bengal Gram / Chana Dal / Senaga Badalu / Senaga Pappu
- 12 - 15 Red Chillies long
- 1/2 cup Coconut grated
- 1/2 teaspoon Asafoetida / Hing
- Salt to taste use rock salt for best results
- 1 tablespoon Cooking Oil
Instructions
- Since we have to roast each ingredient separately, it is good to have them all placed ready before starting the roasting process.
- Starting by heating a thick bottom kadai with 1/2 tsp oil. When the kadai is hot, add toor dal and stir well to get roasted on all sides. Roasting has to be done continuously to make sure not to burn the lentil.
- When you smell the dal starting to leave an aroma, remove it to a plate and spread it well.
- Now, add the chana dal and roast again until well done.
- Remove and add chilies. You can roast the dried chilies until crispy, and remove them to the plate.
- Add remaining oil. Add hing along with grated coconut. Stir well so as not to get the coconut to burn.
- Roast evenly on all sides, remove to a plate, and let all the ingredients cool down.
- Make sure your blender or the mixer jar is completely dry.
- Add rock salt and roasted red chilies, and pulse it well to get a coarse or chili flakes texture.
- Transfer to a bowl.
- Next, add the roasted lentils and pulse together well to get a fine powder.
- Finally, add the roasted coconut. Pulse everything well until you get a well-blended mix.
- Once the lentils are powdered well, you can add the chili flakes and pulse again.
- Check to ensure you don't powder the blend into a very fine powder, little coarseness gives a good texture.
- Remove the Kandi podi to a wide bowl, and spread well with a ladle.
- Let the podi cool down completely, and keep a plate covered until you transfer to an airtight container.
Nutrition
PIN This for Later!
Padmaja says
Valli!! Podi annam is my favourite too,. i love to have it with hot rice and ghee, its indeed heavenly!!
I get my podis from home but i guess your mom's magic podi will make its way to my kitchen!!
Guessing game, hey i am so bad at it, shall I say that plant yields mustard seeds!!
Seema says
Love Parrupu podi.Its a all time favourite & a help on those extra lazy days where i hate to cook!!! The plant - no idea!:-(
bindiya says
Sri this is podi new to me, but since you praise it so much will definitely try it soon.
satya says
This podi indeed must be from heaven Srivalli,my family loves it.This and avakayi are real saviors in emergencies.But, who needs emergencies to savour them?
Latha Narasimhan says
The plant yeilds vendaikai!
I too love the paruppu podi! 🙂
Latha Narasimhan says
No not vendakai, Green chillies! 😀
Sia says
ur desrciption of podi-anna is enough for me to try it sri.
and i think it is bhindi plant.
Kamini says
Podi with hot rice and ghee is my idea of a heavenly meal, too. So, we don't use copra for this recipe? How about plain dried (dessicated) coconut? Can we not use fresh coconut? Here in the States we get fresh frozen coconut, copra and dried coconut. Which one do you suggest we use?
I am a botanical cipher, so I won't bother guessing and making a fool of myself!!
Thanks!
Kamini
Happy cook says
Love the podi. But in kerala we don't use it that much. My brother in law is fromAndhra and his mom too make them and they are delicious.
Well i too agree with latha it is vandaka plant.
Mallika says
This sounds lovely Srivalli. Is it just like a powder you have on the side? And what's avakayi?
Seema says
That Powder indeed must taste heavenly. I too love it smeared on idlis with little ghee on top. Ammas recipes never go wrong right?
RAKS KITCHEN says
Great entry with paruppu podi srivalli!!!
I hav no Idea about the plant:(
bee says
can we use dry dessicated coconut for this?
Srivalli says
satya, yeah very true...looks like you are visiting after a long time?..
Lathamma, check the next post!
Padmaja, great...thanks..try this and you will love it...nooo...though I have another picture of that plant too
Sia, really thats the way I feel too..its just great!..try and let me know
Kamini, great to know...Coconut can be any variety. Just that fresh coconut roasted will not have that oily taste
Happy cook, yeah its great to taste...no it is not..check the next post
Seema, thank you
bindiya, thank you...you must try this and taste the heaven!
Mallika, yeah its always at home...Avakayi is Mango pickle..Check this recipe
https://www.cooking4allseasons.com/aavakai-uragaya-andhra-specia/
bee, sure, you can use less of it and roast in oil before adding to powder
Rajesware, thank you!
Siri says
Indeed 'KandiPodi' is a Powder Straight from Heaven Sri, hot rice with some podi and ghee, - I am in clouds already..:)) Thanks for the recipe..
Guess, I am too late to play ur guess game!..:))
- Siri
Roopa says
that pudi looks yum and delicious what a lovely color i love it with iddils and dosas 🙂
Linda says
Hi Srivalli,
I really enjoyed reading your post and the lovely way you presented the story of your favorite dish! Thank you for sharing this special family recipe for JFI-Toor Dal 🙂
Srivalli says
Siri..hhaha..good...come back and make some for s and get back to heaven!
Roopa, thank you...yes it does have a great colour...thats half attractive!
Linda, thank you for appreciating. This is indeed very special to me!...thanks for hosting
Namratha says
Pudi annam is my fav too, but haven't tried this podi, will surely make this soon...thanks for the recipe
Pavitra Venkat says
hey srivalli, thats exactly the way i love to eat my idly. crumble it, add a dash of idly powder with oil or ghee...tastes heavenly 😀 i eat it this way mostly in the evening when a couple of idlies are left over from morning's 🙂
malini says
nice pudi, and my favourit.nice picture also. i guess the picture: tur dal plant is it right? long before we planted turdal. thanks for the pudi.
Sandhya Ramakrishnan says
I can eat podi and rice any day! I love the Andhra style Kandi podi especially because of the different flavor. Our Tamil Nadu one is pretty similar. Just the ratios are different. I am making your recipe this time. Can we add garlic to this as well or do you usually make without garlic?
srividhya says
Podi annam is my favorite too. I have tried Andhra special one but that had some garlic flavor too. Is that a different podi Valli?