Kandi Podi, also known as Paruppu Podi or Andhra Gunpowder, is a traditional South Indian spice powder that adds a burst of flavor to various dishes. Made with roasted lentils, aromatic spices, and a touch of heat, Kandi Podi is a versatile condiment that can be enjoyed with rice, idli, dosa, or even spread on toast. Here’s a delicious homemade Kandi Podi recipe to elevate your meals:
Ingredients:
- 1 cup chana dal (split chickpeas)
- ½ cup urad dal (split black gram)
- 15-20 dried red chilies (adjust to taste)
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon asafoetida (hing)
- 10-12 curry leaves
- 2 tablespoons sesame seeds
- 1 tablespoon oil (preferably sesame oil)
- Salt to taste
Instructions:
- Dry Roasting Lentils: Heat a pan on medium-low heat and add chana dal and urad dal. Dry roast them until they turn golden brown and emit a nutty aroma. Stir occasionally to ensure even roasting. Remove from the pan and set aside.
- Roasting Spices: In the same pan, add dried red chilies, black peppercorns, and cumin seeds. Dry roast them for a couple of minutes until the chilies become crisp and fragrant. Remove and set aside.
- Sautéing Aromatics: Heat oil in the pan and add mustard seeds. Once they splutter, add asafoetida and curry leaves. Sauté for a minute until the curry leaves become crisp.
- Roasting Sesame Seeds: Add sesame seeds to the pan and roast them until they turn golden brown and release their aroma. Remove from heat.
- Grinding: Allow all the roasted ingredients to cool down. Then, using a spice grinder or a mortar and pestle, grind them into a coarse powder. Be sure not to over-grind, as the texture should be slightly coarse for the best flavor and texture.
- Adding Salt: Once the powder is ground, mix in salt according to your taste preferences. Give it a thorough mix to ensure even distribution.
- Storing: Let the Kandi Podi cool completely before storing it in an airtight container. It can be stored for several weeks at room temperature or longer in the refrigerator.
Enjoying Kandi Podi:
- With Rice: Mix a spoonful of Kandi Podi with hot steamed rice and a drizzle of ghee or oil. It makes for a comforting and flavorful meal.
- With Dosa or Idli: Sprinkle Kandi Podi on top of dosa or idli for an extra layer of taste and crunch.
- As a Dip: Combine Kandi Podi with yogurt or buttermilk to create a delicious dip or accompaniment for dosa and idli.
Note:
Adjust the quantity of dried red chilies based on your spice tolerance. You can also customize the ratio of lentils to create a balance that suits your preference.
With its robust blend of spices and rich flavor profile, Kandi Podi is a staple in many South Indian households. This homemade version allows you to savor its authentic taste while adding a touch of homemade love to your culinary creations.