Andhra paruppu podi/kandi podi is a very popular and tasty podi/powder recipe from the state of Andhra Pradesh. The name Kandi podi comes from the word Kandi Pappu/toor dal, which is one of the main ingredients in this recipe. It is usually served along with hot rice, ghee and avakkai pickle.

• 1/2 cup - Toor dal/thuvaram paruppu/Kandi podi
• 1/2 cup - Roasted bengal gram/pottukadalai/dalia
• 8 to 10 no's - Dry red chilies
• 1 tsp - Jeera/cumin seeds
• 1/2 to 1 tsp - Peppercorns(add as needed)
• 10 small cloves - Garlic (crushed with skin)
• Few curry leaves
• 1 small piece - Asafoetida/hing (or 1/4 tsp powder)
• Salt as needed
• 1 tsp - Oil
• Ghee as needed to serve

Preparation method:

1. Heat oil in a pan, roast asafoetida/hing until it puffs up. Now add dry red chilies, continue to roast until it is well roasted. Remove from the pan and transfer it to a plate.
2. In the same pan, add crushed garlic with skin , roast until it is slightly brown on the outside. Add fresh curry leaves and continue to roast well. Remove from the pan.
3. In the same pan, roast toor dal/kandi Pappu until it is slightly brown. Now add jeera and peppercorns, continue to roast well. Finally switch off the stove and add roasted bengal gram/pottukadalai, mix well and set it aside.
4. Allow the mixture to cool completely. Now transfer all the roasted items along with salt except garlic and curry leaves.
5. Grind it to a coarse powder, at last add garlic and curry leaves, grind it to a fine powder. Let it cool completely before storing them in an airtight container.
6. Now Andhra mess style paruppu podi is ready, serve with hot rice, ghee and avakkai pickle or any other pickle of your choice.