Hi Friends
Today I am coming with yummy yummy classic Andhra recipe ie Kandi podi. These podis are an integral role in each South Indian homes in their daily meals. Normally it is a custom to eat first mudda with podi, especially at dinner.
As ours is a vegetarian family, these type of powders are made and kept in stock. I always stock 3-4 verities in my kitchen. In urgency in can be used for handy purpose.
OK let us come to recipe.
INGREDIENTS
Store it in air tight bottle.
Serve this delicious finger linking kandi podi with garama garam rice and drizzle ghee.
Ghee enhances the taste of powder when mixed with hot rice.
My Notes
Today I am coming with yummy yummy classic Andhra recipe ie Kandi podi. These podis are an integral role in each South Indian homes in their daily meals. Normally it is a custom to eat first mudda with podi, especially at dinner.
As ours is a vegetarian family, these type of powders are made and kept in stock. I always stock 3-4 verities in my kitchen. In urgency in can be used for handy purpose.
OK let us come to recipe.
INGREDIENTS
- Tur dal 1 cup
- Channa dal 1 cup
- Dried red chillies 7 to 8
- Hing pinch
- Salt to taste
- Heat heavy bottom kadai, let it heat on medium heat.
- Add both the dals, dry roast on low flame.
- Stir them constantly until they turn golden brown.
- Remove from kadai and keep aside.
- Then toss the cumin seeds on medium flame and keep aside.
- Heat a drop of oil and fry red chillies .Switch off the stove and add hing.
- Let all ingredients cool.
- Grind every thing with required salt into coarsely.
- See the taste.
Store it in air tight bottle.
Serve this delicious finger linking kandi podi with garama garam rice and drizzle ghee.
Ghee enhances the taste of powder when mixed with hot rice.
My Notes
- After roasted all ingredients, always remove contents from the pan .Don't leave in hot pan.It would burn ingredients.
- You can increase or decrease the quantity of red chillies according to your spice level.
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