Weekend Treat: Simple Steps To Make Andhra-Style Kandi Podi For Rice

Kandi Podi, popularly known as Paruppu Podi, is a flavourful spice mix made from roasted lentils, chillies, and other aromatic spices.

Deeply rooted in the culinary traditions of Andhra Pradesh, Paruppu Podi is more than just a condiment; it carries cultural significance and showcases the region’s distinctive taste and versatility.

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This popular dry powder is best enjoyed mixed with hot rice and a dollop of ghee. For many, it’s not just a quick fix for hunger, it's a nostalgic connection to home and heritage.

As the weekend approaches, tie on your apron and take a flavourful dive into one of Andhra’s most cherished kitchen staples.

Kandi Podi Recipe

Ingredients:

• ½ cup Toor Dal
• ½ cup Chana Dal
• ¼ cup Urad Dal
• ¼ cup Moong Dal
• 1.5 teaspoons Cumin/Jeera Seeds
• 10-15 Dried Red Chillies
• 10-15 Garlic Pods
• Salt as needed

Instructions:

• In a thick-bottomed kadai/pan, dry roast each of the dals – Toor, Chana, Moong and Urad separately until golden brown.
• In the same pan, dry roast red chillies and garlic pods (with skin) until they are fragrant.
• Next, roast jeera for a minute or two.
• Let all these cool down completely. Blend into a smooth powder with salt as needed.
• Store in an air-tight container and use a dry spoon. Serve a spoonful of this with hot rice and ghee.

(Recipe: Ramya)