Kandi podi is a dry chutney to go with rice or idli, dosa, upma etc. It is made out of roasted toor dal and other spices.
Ingredients
1 cup of Toor dal/Kandi Pappu/Split Pigeon Peas
1 tbsp chana dal
8 red chilies
8 garlic cloves
Handful of curry leaves
Pink Himalayan salt
1 cup of Toor dal/Kandi Pappu/Split Pigeon Peas
1 tbsp chana dal
8 red chilies
8 garlic cloves
Handful of curry leaves
Pink Himalayan salt
Preparation
Dry roast toor dal in a thick bottom pan on medium heat. Add red chili, garlic cloves, and curry leaves one after one. Keep stirring. Roast them until the toor dal will turn into light brown or red. When they are roasted switch off the flame. Let them cool down.
Dry roast toor dal in a thick bottom pan on medium heat. Add red chili, garlic cloves, and curry leaves one after one. Keep stirring. Roast them until the toor dal will turn into light brown or red. When they are roasted switch off the flame. Let them cool down.
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Procedure
When they are cold, grind them into a powder. Powder can be fine or coarse. Add some salt also when grinding. Put it in a glass bottle with a tight lid.
You can sprinkle it on idli or dosa. It goes very well with rice. When you eat with rice, don't forget to add some ghee or coconut oil. Kandi podi can also be sprinkled on curries as curry powder.
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When they are cold, grind them into a powder. Powder can be fine or coarse. Add some salt also when grinding. Put it in a glass bottle with a tight lid.
You can sprinkle it on idli or dosa. It goes very well with rice. When you eat with rice, don't forget to add some ghee or coconut oil. Kandi podi can also be sprinkled on curries as curry powder.
Please write your comments and suggestions below.
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