Kandi Podi -- How to make Kandi Podi

Kandi Podi

Step by step instruction of How to make Kandi Podi:

This is a mixed powder of four varieties of pulses and red chilies. It's not seasonal like Olympics. It is fondly called gunpowder.This is a main course item, and usually a couple of tea spoons go very well with a cup of rice. It also can be a side dish for dosa. This powder can be stored for months also. Of course, its preparation takes a little longer. Preparation Time:
Cooking Time:
Total Time:
Recipe Category: Side Dish
Recipe Cuisine: Andhra
Yield: 1 Kilogram (approximately)


  • 1 Cup Red gram (toor dal)
  • 1 Cup Green gram (moong dal)
  • 1 Cup Bengal gram (chana dal)
  • 1 Cup Black gram (urad dal)
  • 1 Cup Red chilies (lal mirch)
  • 1/2 teaspoon Cumin seeds (jeera)
  • 1 teaspoon Asafoetida (hing)
  • Salt-to taste


  1. Heat kadai, roast all the pulses separately.
  2. Start with red gram, green gram, bengal gram and lastly black gram.
  3. While roasting the pulses follow the order which I have mentioned as the heat required for them are varies from one to other.
  4. Roast red chilies separately, while roasting them add a little salt. So that the pungent aroma won't irritate us.
  5. Add cumin seeds and  asafoetida to the pulses. 
  6. Take small portions of the all the pulses and grind them to make a coarse powder. 
  7. Sieve the ground powders. Leave the amorphous portion and re-grind the coarse stuff left in the sieve.
  8. Repeat the action until everything became fine.
  9. This is the stage where you need to add fine salt. 
  10. Usually, for this quantity of powder, add half a cup of salt. Then taste it to test if the salt is sufficient.
  11. Serve kandi podi with hot piping rice, dosa or idli.
Kandi Podi
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