Andhra Style Chutney Powder / Gunpowder Recipe

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 No one has a historical reference why it's called gun powder, As per my assumption it could be referred due to the heat from chillies.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. 

Amma's Idly Podi Recipe 

Podi Idly Recipe 

Idly Kurkure Recipe 

Sambar Podi

There were a lot of requests on how to prepare sambar powder...everyone has their own grandmothers recipes this recipe may slightly differ from house to house this is my moms recipe...and i like it can be stored upto 2 months in a air tight container.

Please look into the video demo...

Ingredients: 
4 Tbsp Split Chick Peas/Chenna Dhal
2 Tbsp Split Pigeon Peas/Thoovar Dhal
2 Tbsp Split Mung Beans/Green Gram Dhal
2 Tbsp Coriander Seeds
1 Tsp Jeera/Cumin
1/4 Tsp Fenugreek Seeds/Methi
2 Tsp Whole Pepper Corns
1/4 Tsp Asafoetida
5 Dried Red Chillies
Fist Full Dried Curry leaves

• Clean and wash the curry leaves twice or thrice drain the curry leaves in a colander using a towel or any cotton cloth  spread the curry leaves and allow to air dry till there is no water we normally air dry the curry leaves 2 days prior before preparing any masala powders.

Method:

• Heat a wok on medium flame start to dry roast ingredients one by one till light brown in color transfer on a plate allow to cool for a minute.
• Transfer all the ingredients to a mixerjar grind to powder...allow to cool store in a air tight bottle and use when needed.

Chutney Podi /Idly Podi

There were a lot of request from my youtube channel to show how we prepare chutney podi at home mom has 4 other recipes of chutney podi I will be posting them as time permits...thanks everybody for recipe request i had lot of fun making this recipe along with mom...:)

Ingredients:
1 Cup Channa dal/split chickpeas
1 Cup Split Black Gram dal
1/2 Cup Sesame seeds
2 Fist Full Curry leafs
35-40 Dried Red chilies
1 1/2 Tbsp Asafoetida
2 Tbsp Coarse salt

Wash the curry leaves thoroughly spread on a towel or cloth allow to air dry make sure moisture has completely gone before use.

Do view my video recipe in detail post your comments...:)

• Heat a pan or wok on very low flame add the channa dal to the pan constantly keep stirring and dry roast the channa dal till light brown in color reserve the dal on a plate and place back the pan on the stove over low flame.
• Add the black gram dal to the pan and constantly keep stirring till the black gram dal on a low flame reserve the dal on a plate once it turns into light brown in color place the pan back on low flame.
• Add the sesame seeds and dry roast on a very low flame once it starts spluttering remove from flame reserve in a plate and place the pan back on a low flame.
• Add the curry leafs and dry roast the curry leafs along with curry leafs add asafoetida and dry roast for a minute reserve on a plate place back the pan on a very low flame.
• Add the red chilies and dry roast the red chilies till light brown in color reserve on a plate.

• In mixer jar add the roasted dals first along with the coarse salt pulse twice and grind till powder form reserve in a plate.

• Add the roasted chilies in the second round and grind till fine powder consistency mix the chilly powder along with the dal till well combined.   
• Allow the chutney powder to cool completely before storing in a air tight container.

• Serve chutney powder along with sesame oil for idly, dosa or rice enjoy...:)       

Rasam Podi

Ingredients:
1/4 Cup Cumin
1/4 Cup Black Pepper Corns
Fist Full Curry leafs
1/4 Tsp Fenugreek Seeds
4 Dried Red Chillies
1 Tsp Asafoetida

Lets Prepare:

• Wash the curry leafs pat dry. spread the curry leafs on a plate allow to air dry till there is no moisture this process must be done well ahead of time before preparing rasam podi.
• Heat a heavy bottom pan and dry roast all the ingredients individually allow the ingredients to cool add all the ingredients to a mixer jar and grind to a fine powder. 
• Allow the podi to cool then store in airtight container it will remain fresh for a month.

Rasam Podi Demo Video