Kandi Podi (Paruppu Podi)

 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)

1. 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.
   
2. 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.