Andhra Gun Powder/ Kandi Podi
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It was during our stay in Secunderabad that I was introduced to Andhra Gun Powder. I was a bit amused hearing the name and was expecting it to be really hot. Surprisingly, it wasn’t. Rice served with Kandi Podi and a dollop of ghee is simply superb. D, who isn’t particularly fond of Rice, polished off his plate. The next suggestion he made was to prepare this at home. While some of my friends adopt the 1:1 ratio for the Toor dal, Moong dal, some follow the 1: 1/2 ratio. It’s totally upto you as to which one to follow. I follow the latter.
You can find the Video of the Gun Powder preparation here.
| Prep Time | 15 minutes |
| Servings |
cups
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Ingredients
- 1 cup Pigeon pea lentil
- 1/2 cup Bengal gram lentil/ Chana dal
- 1 teaspoon Cumin seeds
- 8-12 Dried Red Chilli (adjust to taste)
- 3-4 Garlic cloves
- a few Curry leaves
- 1/4 teaspoon Asafoetida
- to taste Salt
Ingredients
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Instructions
- Roast the lentils together till reddish brown in colour. It will emanate a nutty aroma. Keep aside.
- Roast the cumin seeds till brown in colour. Keep aside.
- Roast the red chilli till they puff up. Keep aside.
- Roast the garlic and curry leaves. The curry leaves should break easily. Keep aside.
- Transfer all the roasted ingredients into a grinder.
- Add the asafoetida.
- Add salt.
- Grind to a slightly coarse powder.
- Transfer to an airtight container.
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