Kandi Podi

Jan 17, 2008

Mixed Lentils Powder

This is one of the many great tasting powders from Andhra. This is my most favorite item. When I was a kid, my mom used to make the not-so-spicy version of it for me. We used to call it as “Annamulo Podi”. But I came to know through some friends that, it was also known as Kandi Podi. It was so tasty that I can eat the entire rice with it.

Making of the Powder

What do we need?

• 1 cup Kandi Pappu (Yellow Lentil) (Toor dal)
• 1cup Pesara Pappu (Split green gram) (Moong dal)
• 1 cup Minapa Pappu (Split black gram) (Urad dal)
• 1-cup Pacchi Senaga Pappu (Bengal Gram) (Chana dal)
• A Pinch of Inguva (Asafoetida) (Hing)
• Salt to taste
• 6 red chilles
• 1 tsp cumin seeds

How to do it?

Dry roast all the daals. Little oil can be used to roast them, but I prefer them dry roasted. Keep them aside to cool. Dry roast the red chillies too. Add the cumin seeds and inguva at the end. Then dry grind them adding salt. It should be very fine powder. That’s it. The great tasting and great smelling powder is ready. Eat it with hot rice and ghee.