Kandi Podi | How to make Kandi Podi

By Anjana Rao  |  25th Feb 2016  |  
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  • Kandi Podi, How to make Kandi Podi
Kandi Podiby Anjana Rao
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About Kandi Podi Recipe

Podis or south indian gun powders are essentially lentils pounded in with red chillies and garlic are eternal part of each and every Andhra household. Podis are a part of everyday meals be it breakfast, lunch or dinner. Everyone has their own version of podi but all the versions taste great. Kandi Podi is prepared using tur dal and chana dal. It is extremely flavourful when had with rice and dollop of ghee.

Kandi Podi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kandi Podi is just mouth-watering. This amazing recipe is provided by Anjana Rao. Be it kids or adults, no one can resist this delicious dish. How to make Kandi Podi is a question which arises in people's mind quite often. So, this simple step by step Kandi Podi recipe by Anjana Rao. Kandi Podi can even be tried by beginners. A few secret ingredients in Kandi Podi just makes it the way it is served in restaurants. Kandi Podi can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kandi Podi.

Kandi Podi

Ingredients to make Kandi Podi

  • 1 cup tur dal/kandi pappu/pigeon peas
  • 1/4th cup chana dal/bengal gram/chenaga pappu
  • 6 to 7 dried red chillies
  • 5 cloves of garlic with skin on (optional)
  • 1/2 tsp jeera/cumin seeds
  • 1/4th tsp asafeotida /hing
  • salt to taste

How to make Kandi Podi

  1. Heat a heavy bottom kadai, add tur dal and chana dal. Dry roast till dals start releasing a nice aroma and turn slightly brown.
  2. At this stage add the cumin seed and dried red chillies and continue to roast for a minute.
  3. Now add in the garlic and roast for a few seconds.
  4. Remove and cool down all the ingredients.
  5. Blend all the ingredients along with salt and asafoetida to a slightly coarse mixture.
  6. Enjoy Kandi Podi with steamed rice and a big dollop of ghee.

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