Kandi Podi - Andhra Speciality - Roasted Pigeon Peas Powder - Indian Telugu Recipes


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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014





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Recipe Text



Ingredients:

  • Pigeon Peas – 100gms
  • Cumin Seeds – 1/2tsp
  • Red Chilies – 3 (Break Chilies Into Small Pieces)
  • Salt – To Taste

 

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Method:


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.

Serving:

Serve kandi podi with hot rice and ghee. When our home runs out of vegetables, these type of powders and chutneys can be made and served.

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 dosas.

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.


Enjoy !!!!!!!!!!!!!!

I

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Our Earlier discussions on the Blog
 
anassa said...

awesome... recepies...

South Indian ante.. andaru... Tamil style lo chestaru... purely perfect original authentic andhra style ante meede andi....

Kandi podi ki Masoor dall vadocha..??

nenu USA lo untanu... teliyaka Masoor dall peda packet patkochanu... ipudu danni em cheyaloo teletledu... :-(

January 26, 2011 7:42 AM

Delete
anassa said...

Gayatri Garu

Can I use Basmathi Rice for making dosa..??

Thanks
Shilpa


January 26, 2011 7:44 AM

Delete
Blogger Gayatri Vantillu said...

Shilpa Garu,

You can use Masoordal for Kandipodi. I haven't tried dosa with basmati rice

February 2, 2011 5:53 AM

Your Earlier comments on the Blog
 

Anonymous said...

Gayatri Garu,

Your Ideas are chanceless. All the items tried by me with ur help are ultimate in taste. The way u explain each and every step is very interesting giving reasons.

I would request u to help me with Kandi Podi and Papad (Appadalu)

Thank You

April 29, 2010 6:31 PM

Anonymous said...

I love all the recipies on your website, especially all these Andhra traditional vantakalu. Please keep adding all your new recipes as well.

Thank you Gayatri garu.

March 10, 2010 6:31 AM



bala said...

Hi Gayatri garu,
Nenu mi site chala bagundhi nenu chala prepare chesthunanu midhanilo chusi
Madam I dont know how to prepare Kajjikayalu sweet & bobatulu pls tell the 2 things

March 10, 2010 7:01 PM

Anonymous said...

Namaste Gayatriji,

I'm a regular viewer of your web-site, find it very informative and useful. Thank you so much for your time and effort to explain everything in detail. I've been looking for a good jalebi recipe for a long time and also have tried it many a times with vain. Could you please post a video on how to make Jalebi, it'll be very helpful.

Thanks and Regards,
Ranjani

March 7, 2010 1:22 PM

pushpa said...

Hello Gayatrigaru,
I'm regular viewer of ur site.Konni try chessanu.Chala receipes success aindi.
Meeru chala old receipee "Tappala billalu " ela cheyalo chepputara.
Thanks for ur good work.
Thanks in advance

Best wishes
Pushpa

March 12, 2010 3:58 PM

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