kandi podi (Paruppu Podi), also known as gunpowder, is the ultimate pantry staple that turns plain rice and ghee into a soul-satisfying meal.
This South Indian spice blend combines three lentils, red chilies, garlic, and aromatic seasonings to create a powder that’s nutty, spicy, and deeply savory. Ready in under 20 minutes, it’s perfect for quick breakfasts or enhancing tiffin-box lunches.
Ingredient Breakdown
- Toor Dal: The primary lentil—roasting brings out a warm, nutty flavor.
- Chana & Moong Dal: Add creaminess and a light crunch when powdered.
- Dried Red Chilies: Provide vibrant heat and color—adjust the number for milder or spicier podi.
- Garlic: Roasted with skin on for a mellow, caramelized garlic note.
- Roasted Gram Dal: Deepens the nuttiness and helps bind the powder.
- Cumin Seeds: Impart earthy, peppery warmth.
- Curry Leaves: Crisp-roasted for a subtle, herbal aroma.
- Asafoetida: Adds umami depth and aids digestion.
- Salt: Balances all the flavors.
🌿 Vegan Swap: Already 100% vegan—just mix with coconut oil instead of ghee for a plant-based tiffin treat!
How It Comes Together
Start by dry-roasting toor dal over medium heat, stirring continuously until each grain turns golden and fragrant. Transfer to a plate to cool, then repeat the same process with chana dal and moong dal. Next, roast the dried red chilies just until they puff and crackle; remove and discard stems. In the same pan, crisp-roast garlic cloves (skins on), roasted gram dal, cumin seeds, and curry leaves until each component releases its aroma.
Once everything is cool, grind the chilies first to a coarse powder, then add all roasted ingredients together along with salt and asafoetida. Blitz to a fine, uniform powder, taking care not to overheat your grinder. Store your Paruppu Podi in an airtight jar and use within a month for maximum freshness.
💡 Pro Tip: Make sure each ingredient is fully cooled before grinding to prevent steam from turning your podi pasty.
How to Serve kandi podi (Paruppu Podi)
- Classic Rice & Ghee: Scoop hot steamed rice into a bowl, drizzle with ghee, and sprinkle 1–2 tablespoons of podi on top. Mix thoroughly and enjoy.
- Sprinkle Over Stir-Fries: Use as a finishing spice on sautéed vegetables or stir-fried noodles for an unexpected crunch and heat.
What Goes Along
- Fresh Ghee or Sesame Oil: Both help the podi bloom and coat each grain or bite.
- Papad: Crispy accents that complement the nutty powder.
- Pickles: Mango or lime achar adds tang and extra punch.
Packing & Storage Tips
- Airtight Container: Store your podi in a clean, dry jar away from heat and humidity—this keeps it crunchy and fresh.
- Shelf Life: Use within 4–6 weeks for peak aroma and flavor.
- Re-Crisp: If the podi softens, spread it on a baking tray and heat in a low-temperature oven (or on a hot griddle) for a few minutes—let it cool before storing again.
Kandi Podi (Paruppu Podi)
Description
kandi podi (Paruppu Podi) is a fragrant South Indian lentil powder made from toasted toor, chana, and moong dals, dried red chilies, garlic, cumin, and curry leaves. This versatile spice mix pairs beautifully with hot rice and ghee or as a seasoning for dosas and idlis.
Enjoy your homemade Paruppu Podi by simply mixing a spoonful into steaming rice, adding a drizzle of ghee, and savoring the burst of flavor!
Ingredients
Instructions
Prep Work
-
peel garlic
peel the skin off each garlic clove
-
remove chilli stems
snap off stems from the dried red chillies -
rinse curry leaves
give curry leaves a quick rinse and pat dry
Method
-
roast toor dal
roast toor dal in a pan over medium heat until golden and aromatic
-
roast chana and moong dal
roast chana dal until golden, set aside; then roast moong dal the same way
-
roast chillies
roast chillies (with stems on), wait until they puff up, then remove stems -
roast garlic
roast garlic cloves (with skin) until soft and fragrant -
roast spices
roast roasted gram dal, cumin seeds, and curry leaves until fragrant -
cool ingredients
let all the roasted ingredients cool completely before grinding
-
grind chillies first
grind chillies into a fine powder -
combine and grind
add all other ingredients, grind into fine powder; stir in salt and asafoetida
-
store and serve
transfer podi to an airtight container; mix with hot rice and ghee to serve
Equipment
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Nutrition Facts
- Amount Per Serving
- Calories 45kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Sodium 120mg5%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 1.8g8%
- Protein 2.5g5%
- Vitamin A 20 IU
- Vitamin C 0.5 mg
- Calcium 15 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.