Kandi Podi

Name: Kandi Podi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-3 servings
Ingredients: 1 cup toor dal (split pigeon peas); 1/4 cup chana dal (split chickpeas); 1/4 cup moong dal (split green gram); 10 dried red chilies; 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 1 teaspoon black peppercorns; 1 teaspoon asafoetida; 1 tablespoon salt; 1 tablespoon ghee

Veg Vegan

Toor dal spice powder — toor dal (kandi pappu) dry-roasted in a heavy pan until deeply golden-brown and nutty, then ground coarsely with dry-roasted dried red chilli, cumin, coriander, garlic, sesame seeds, and asafoetida, with salt, into a sandy, aromatic powder that ranges from mild to fiery depending on the chilli ratio. Mixed with sesame oil or ghee and eaten with rice; also sprinkled over idli or dosa. Each Telangana family has its own kandi podi recipe passed down through generations — the roasting depth, the chilli-to-dal ratio, and the choice of additional ingredients (some add curry leaves, some omit garlic) are specific family signatures. Functions as both a daily condiment and an emergency meal when no curry is available; rice, kandi podi, ghee, and pickle constitutes a complete and deeply satisfying Telangana meal.

Cuisines

Rayalaseema Andhra Telangana

Best for

Breakfast Lunch Dinner

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

1 cup	toor dal (split pigeon peas)
1/4 cup	chana dal (split chickpeas)
1/4 cup	moong dal (split green gram)
10	dried red chilies
1 tablespoon	coriander seeds
1 tablespoon	cumin seeds
1 teaspoon	black peppercorns
1 teaspoon	asafoetida
1 tablespoon	salt
1 tablespoon	ghee

Instructions

1 Heat a pan on medium heat and dry roast the toor dal until golden brown. Set aside.
2 In the same pan, dry roast the chana dal until it turns golden. Set aside.
3 Repeat the process with the moong dal, roasting until golden brown. Set aside.
4 Dry roast the dried red chilies until they are crisp. Set aside.
5 Dry roast the coriander seeds, cumin seeds, and black peppercorns until fragrant. Set aside.
6 Allow all the roasted ingredients to cool completely.
7 In a blender, add the roasted dals, red chilies, coriander seeds, cumin seeds, black peppercorns, and asafoetida.
8 Blend into a fine powder.
9 Add salt and mix well.
10 Heat ghee in a small pan and add it to the blended mixture. Mix thoroughly.
11 Store the kandi podi in an airtight container.

Tips

Kandi podi can be served with hot rice and ghee for a traditional meal.