A lip-smacking spice powder recipe mainly served as a condiment or as a side dish to rasam rice or sambar rice for lunch and dinner. It is mainly prepared from the combination of lentils and roasted chana daal mixed with dry spices. The recipe has many variations and this is Andhra style with garlic pods for extra flavour.
There are many variations to the podi or pudi recipe across all the south Indian states, these spicy condiments are typically used as taste enhancer when served with breakfast or with meals. Paruppu podi or Kandi podi is one such variation from the Andhra cuisine filled with spices and garlic flavours.
Toor dal, cumin / jeera, pepper, curry leaves, kashmiri red chilli, putani / roasted split gram dal / dariya / hurikadale, ghee/clarified butter, garlic(crushed), salt, hing / asafoetida.
Store in a cool dry place.
Good for 12 months from date of manufacture.
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