Kandi podi (Andhra lentil powder)
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A roasted powder of toor dal, chana dal and red chillies, mixed with hot rice and ghee: the 'gunpowder' of the Andhra meal.
Region: Andhra PradeshOccasion: Everyday mealsTime: 25 minServes: Makes about 1½ cupsVegetarian
Ingredients
- ½ cup toor dal (kandi pappu)
- ¼ cup chana dal
- 2 tbsp moong dal
- 8–10 dried red chillies
- 1 tsp cumin seeds
- 4 garlic cloves (optional)
- Salt to taste
- Ghee to serve
Method
- Dry-roast each dal separately on low heat until golden and fragrant. Spread on a plate to cool.
- Roast the red chillies and cumin for a minute until crisp.
- Grind the chillies, cumin and salt first, then add the dals (and garlic) and grind to a slightly coarse powder.
- Cool and store in an airtight jar for up to a month.
- To serve, mix 1–2 tsp with hot rice and a generous spoon of ghee.
History
Podi means powder. Andhra homes keep several podis, made from lentils, sesame, curry leaves or flax seeds, to eat with rice.
Significance
Kandi podi with rice and ghee is the first course of a traditional Andhra meal and a dependable standby when there is no time to cook.