- Pigeon Peas
- Cumin Seeds
- Red Chilies
– 3 (Break Chilies Into Small Pieces)
- Salt – To
Heat a heavy bottomed pan and add the pigeon peas. Fry pigeon
peas stirring on low flame. Roast pigeon peas till they release a nice aroma.
For even browning roast the seeds stirring on low flame. It takes 5 minutes to
roast the peas. Transfer the roasted peas into a plate and spread them to cool.
Heat the pan and add cumin seeds and red
chili pieces. Fry the ingredients till they are crisp. Transfer the cumin-chili
mixture to a plate and cool.
To a mixie jar add the roasted pigeon peas
and roasted cumin-chili mixture. Grind the ingredients to a powder and add
salt. Once again grind—this time to a fine texture. This fine powder is KANDI
PODI. Store this Kandi Podi in an airtight jar.
Serve kandi podi with hot rice and ghee. When
our home runs out of vegetables, these type of powders and chutneys can be made
Take a spoonful of kandi podi in a plate and
make a well in the centre. Add some ghee in the well and serve with idlis and
After spreading the dosa batter, apply oil
and sprinkle some kandi podi all over the dosa. Spread with a flat ladle so
that the powder sticks to the spread batter. fry the dosa till crisp and serve.
dosa made this way gives a special flavor.
Spread some hot upma in a plate and sprinkle
some kandi podi all over. Serve this upma and enjoy the flavor.
Points To Observe:
Fry the pigeon peas till you get a nice
aroma—it will take five minutes when stir fried on low flame. Keep stirring the
pigeon peas to roast evenly. Similarly fry the cumin seeds till they are crisp so
that when ground they release a nice aroma.
Remove the contents from the pan once they are roasted. Don't leave them in the hot pan as it would burn the ingredients.
Add red chilies according to taste. However
adding just few red chilies maintains the nice flavor (KAMMATI VEYINCHINA
KANDIPAPPU VASANA) of roasted pigeon peas.
Serve the powder with hot rice and ghee. Ghee
enhances the taste of the powder when mixed with hot rice.