Andhra Kandi Podi | Paruppu Podi

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Kandi Podi is almost a staple in homes in Andhra Pradesh. Known as Paruppu Podi in Tamil Nadu, this roasted lentils powder (Dal Powder) is eaten after being mixed with steamed rice topped with some ghee or sesame oil.

Andhra Kandi Podi | Roasted Dals Powder from Andhra Pradesh and Telangana
Andhra Kandi Podi

Kandi Podi annam is a great way to include a good dose of protein into a vegetarian diet. Typically, eaten as the first course, the first morsel of this powder mixed with rice constitutes what is called Modati Mudda, a term that literally means the first morsel.

Do not skip the ghee/sesame oil as it helps the body absorb the protein. Do not skip the rice as carbohydrates help the body digest the protein.

Grandmothers indeed knew best. 🙂

I had first posted this recipe in December 2014 and am now updating it with new photos and a recipe card.

Recipe for Andhra Kandi Podi | Paruppu Podi

Time: 20 Mins

Ingredients

  1. Kandi Pappu, Tuvar Dal or Pigeon Pea – 1/2 Cup (~100 gms)
  2. Senaga Pappu, Chana Dal, or Bengal Gram – 1/4 Cup (~50 gms)
  3. Jeelakarra, Jeera, or Cumin Seeds – 1 tsp (~3 gms)
  4. Endu Mirapakaya, Lal Mirch, or Red Chillies – 4 to 5 
  5. Inguva, Hing, or Asafoetida – 1/4 tsp
  6. Salt to Taste

Method

  1. On medium flame, heat a heavy-bottomed wok or kadhai (use an iron one, if possible).
  2. Add the tuvar and chana dal and roast till they just start to change colour.
  3. Add the cumin seeds and red chilli.
  4. Dry roast the mix till the dals are well-roasted and golden brown.
  5. Turn off the heat.
  6. Add salt and asafoetida to the hot dals, and mix well. 

  7. Let the roasted ingredients cool to room temperature.
  8. Grind the roasted ingredients to a powder. In Andhra, we keep the powder just a tad bit coarse.

  9. Store in an air-tight bottle or jar.

How I Like to Eat Kandi Podi 🙂

  1. Mix 1 tsp of kandi podi and 1/2 tsp of ghee with about 1/2 cup of hot steamed rice.
  2. Make small balls.
  3. Dunk each ball in Mukkala Pulusu or Majjiga Pulusu.
  4. Savor with eyes closed. 🙂 🙂

Another Way I Like to Eat Kandi Podi 🙂

  1. Mix 1 tsp of kandi podi and 1/2 tsp of ghee with about 1/2 cup of hot steamed rice.
  2. Make small balls.
  3. Apply a small bit of Avakai Oota (Masala) to each ball.
  4. Savor with eyes closed. 🙂 🙂

Yeah, yeah; only an Andhra will each a podi with a pickle! 🙂

Paruppu Podi is a powder made with roasted dals, cumin, chilli and asafoetida.
Paruppu Podi

Andhra Kandi Podi | Paruppu Podi | Gun Powder | Dal Powder

Aruna
Kandi Podi is a roasted dal powder from Andhra Pradesh. Mixed with rice topped with ghee or sesame oil, it is similar to Tamil Nadu’s Paruppu Podi.
No ratings yet
Cook Time 15 mins
Cooling Time 10 mins
Course Accompaniments
Cuisine Andhra, Indian, Tamil Nadu
Ingredients
  
  • 1/2 Cup Kandi Pappu, Tuvar Dal or Pigeon Pea (~100 gms)
  • 1/4 Cup Senaga Pappu, Chana Dal, or Bengal Gram (~50 gms)
  • 1 tsp Jeelakarra, Jeera, or Cumin Seeds (~3 gms)
  • 4 to 5 Endu Mirapakaya, Lal Mirch, or Red Chillies
  • 1/4 tsp Inguva, Hing, or Asafoetida
  • Salt to Taste
Instructions
 
  • On medium flame, heat a heavy-bottomed wok or kadhai-(use an iron one, if possible).
  • Add the tuvar and chana dal and roast till they just start to change colour.
  • Add the cumin seeds and red chilli.
  • Dry roast the mix till the dals are well-roasted and golden brown.
  • Turn off the heat.
  • Add salt and asafoetida to the hot dals, and mix well.
  • Let the roasted ingredients cool to room temperature.
  • Grind the roasted ingredients to a powder. In Andhra, we keep the powder just a tad bit coarse.
  • Store in an air-tight bottle or jar.
Keyword Dal Powder, Gun Powder, Kandi Podi, Paruppu Podi
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I would love to hear from you!

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