Kandi podi is pretty much popular in Telugu homes. Needless to say the aroma spreading across home when the lentils are dry roasted. This is traditional Andhra powder readily served on any day.No surprise that every home in Andhra or even a small mess serve this aromatic kandi podi. Especially during rainy season when we are lazy to get vegetables or even to cook,just kandi podi with generous amount of melted ghee and the pepper rasam served with hot steamed rice is adequate to tantalise our taste buds.Few people in Andhra serve kandi podi with a drizzle of gingelly oil(Sesame oil) to relish the authentic aroma of the spiced up lentils powder. Here I present kandi podi to be served with hot steamed rice and fresh mango avakaya.Njoy Cooking, Serving n Savoring!
Toor dal: 1 cup
Chana dal: 1 cup
Moong dal: 1 cup
Urad dal: 1 cup
Cumin seeds: 2 tbsp
Red chillies: 20 nos.
Garlic flakes: 15-20(approximately)
Salt: As required
Ghee: 1 tsp
Method of preparation:
1. Heat kadai and dry roast all the ingredients separately one by one.
2. Chana dal takes time to roast compared to other lentils. So first dry roast Chana dal.Drizzle few drops of oil.
3. When chana dal just changes colour add urad dal . Fry for 2 minutes.
4. Then add moong dal and toor dal. Keep stirring continuously and add cumin seeds. Fry for a minute.
5. Add red chillies and fry till they just change colour.
6. Transfer them onto a plate and allow to cool down.
7. Fry garlic flakes on low flame till they change colour.
8. Transfer them also onto a plate and allow to cool down.
9. Take a mixer grinder place all the roasted ingredients adding required amount of salt. Grind them to a fine powder.
10. When we grind anything in a mixer grinder some amount of heat generates. So allow the powder to come down to room temperature and store in an airtight container to increase it’s shelf life.This powder can be used for 1/2 months.
11. Now the kandi podi is ready and can be served with hot steamed rice along with Avakaya and melted ghee.