Kandi Podi is a famous Andhra style chutney powder recipe, unlike the Tamil nadu version the andhra chutney powder consists of garlic, tamarind, cumin and roasted bengal gram. Chutney powder is a condiment served for idly, dosa, chapati and rice.
In Andhra every dish has to be prepared with ghee or groundnut oil but in Tamilnadu chutney powder is normally served with sesame oil there is a lot of difference between the southern states serving similar dish in different ways. The ghee flavour in the rice along with chutney powder is outstanding very delicious.
People also fondly call this chutney powder as gunpowder. No one has a historical reference why it's called gun powder, As per my assumption it could be referred due to the heat from chillies. There are many variations of this chutney powder, for a fact we know many travellers in the 15th and 16th century carried food which could last in the travel, condiments such as chutney powder was a very important condiment.
Gun Powder Recipe Video
Gun Powder Ghee Rice Recipe Video
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Ingredients:
1/2 Cup Split Bengal Gram
1/2 Roasted Bengal Gram
1 Whole Garlic or 15 Pods Peeled Garlic
Small Lime Size Tamarind
3 Tbsp Sesame
1 Tbsp Cumin
1 Tbsp Asafoetida
15 Guntur Red Chilies
6 Sprigs Curry Leaves
Salt as per taste...
Method:
Dry roast all ingredients in low to medium flame as slowly as possible. Dry roasting to perfection will enhance the flavour and taste of chutney powder and will last for 2 to 3 months.
Prep the curry leaves and garlic ahead of time peel, wash and pat dry allow to air cool until the moisture has evaporated.
Heat a wok on low flame allow to reach temperature. Start to dry roast the tamarind first gently stir and fry till it is crispy. Start adding the cumin, sesame seeds and garlic dry roast till the cumin and sesame starts to splutter.
To the cumin and sesame add the curry leaves and constantly stir and dry roast. Add the red chillies and dry roast till deep in color.
Remove the first set of ingredients and reserve on a plate spread evenly allow to cool. Start to dry roast the roasted bengal gram and chickpeas constantly stir and dry roast.
Add asafoetida along with dhals and dry roast till the dhals turn light brown in color. Remove from flame, spread on a plate allow to cool completely.
Once all the ingredients reach room temperature add to a mixerjar and grind to form a coarse powder. Add 1 1/2 to 2 tbsp of coarse salt and grind to form a powder. Spread the chutney powder on a plate allow to reach room temperature before bottling.
Bottle the chutney powder and use as required enjoy with idly, dosa, rice or chapathi.
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