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–+ servings

Kandi Podi

This traditional Kandi Podi recipe creates an aromatic South Indian spice powder made with roasted toor dal, fragrant spices, and garlic. Perfect for mixing with hot rice and ghee, this protein-rich condiment is a staple in Andhra households and brings authentic flavors to your meals.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 27 tbsp (11 g each)
Calories 36 kcal
Protein2 g
Fiber1 g
Fat0.4 g
Carbohydrates7 g

Equipment

  • Heavy-bottomed pan for dry roasting
  • Spice grinder or mixer for grinding to powder
  • Airtight storage container for storing the powder

Ingredients
 

For the Dal Base:

  • 1 cup (226 g) toor dal - split pigeon peas
  • 1 small lemon size (17 g) tamarind - small piece

For the Spice Mix:

  • 2 tablespoon (11 g) coriander seeds
  • 1 teaspoon (4 g) fenugreek seeds
  • 10 (11 g) dried red chilies - adjust to taste
  • 1 bulb (35 g) garlic - peeled and separated into cloves
  • 1 tablespoon (8 g) cumin seeds

For Flavoring:

  • 2 teaspoon (13 g) salt - adjust to taste

Instructions
 

Roast the Toor Dal:

  • Heat a heavy-bottomed pan over medium-low heat. Add 1 cup toor dal and dry roast, stirring continuously, for 5 minutes until the dal starts to turn golden and releases a nutty aroma.
    Golden split pigeon peas being poured from measuring cup into black cast iron skillet
  • After 5 minutes of roasting the toor dal, add 1 small lemon size tamarind to the pan with the dal and roast together for another 2-3 minutes until the tamarind releases its aroma and the dal turns golden brown. Remove both dal and tamarind from heat and transfer to a plate. Let cool completely.
    Small piece of dark brown tamarind being added to golden roasted lentils in pan

Roast the Spices:

  • In the same pan, add 2 tablespoon coriander seeds, 1 teaspoon fenugreek seeds, 10 dried red chilies, and 1 bulb garlic cloves all together. Roast for 3-4 minutes, stirring continuously, until the spices are fragrant and the chilies puff up. The garlic gives this Kandi Podi recipe its distinctive Andhra flavor.
    Cumin seeds, coriander seeds, fenugreek seeds, red chilies, and garlic cloves sizzling in hot pan for Kandi Podi recipe
  • Add 1 tablespoon cumin seeds one minute before removing the spices from the stove.
    Small brown cumin seeds being sprinkled into pan with other roasted whole spices
  • Remove all roasted spices from heat and transfer to the same plate with the dal and tamarind. Add 2 teaspoon salt to the roasted ingredients on the plate and mix well.
    All roasted ingredients - dal, spices, and salt - cooling together on white ceramic plate

Cool the Roasted Ingredients:

  • Let everything cool completely before grinding. This ensures all ingredients are properly cooled for better grinding and storage.

Grind the Kandi Podi:

  • In a spice grinder or mixer, add all the cooled roasted ingredients (toor dal, tamarind, cumin, coriander, fenugreek, red chilies, garlic, and salt) and grind everything together into a fine powder. This authentic Kandi Podi recipe gets its perfect texture from grinding all ingredients at once.
    Roasted toor dal, spices, and salt loaded in steel spice grinder ready for grinding

Store and Serve:

  • Let the ground Kandi Podi cool completely before transferring to an airtight container. Store at room temperature for up to 2 months.
  • To enjoy, mix 2-3 tablespoons of this homemade Kandi Podi with hot steamed rice, add a generous spoon of ghee or sesame oil, and mix well. Serve with pickle and papad for an authentic Andhra meal.
    Fine reddish-brown Kandi Podi powder in small ceramic bowl on wooden table, ready to serve with rice

Notes

Storage Tips: Always ensure the Kandi Podi is completely cooled before storing to prevent moisture buildup. Use a dry spoon when serving to maintain freshness.
Spice Level: Adjust the number of red chilies according to your heat preference. Start with fewer chilies if you prefer mild flavors.
Texture Preference: Some prefer a finer powder while others like it coarse. Grind according to your preference, but avoid making it too fine as the slight coarseness adds to the authentic texture.
Serving Suggestions: This versatile Kandi Podi can also be enjoyed with idli, dosa, or mixed with curd rice for a quick meal.

NUTRITION

Nutrition Facts
Kandi Podi
Serving Size
 
1 tablespoon (11g)
Amount per Serving
Calories
36
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
0.4
g
0
%
Fat
 
0.4
g
1
%
Potassium
 
28
mg
1
%
Sodium
 
191
mg
8
%
Vitamin D
 
0
µg
0
%
Calcium
 
9
mg
1
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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