Kandi Podi (Paruppu Podi) - Classic Lentil Rice Mix
Kandi Podi (Paruppu Podi) - Classic Lentil Rice Mix
- No preservatives or colours
- No added chemicals
- Made in Secunderabad
Flavour & pairing guide
Product information
My dear, this Kandi Podi, also known as Paruppu Podi, is a beloved roasted dal podi, a comforting classic from our Amalapuram kitchen. We use wholesome Pigeon Peas, Green Gram, and Bengal Gram, blended with spicy Red Chilli, fragrant Cumin, a touch of Salt, and a pinch of Asafoetida. It is a simple yet incredibly flavourful Kandi Podi homemade Andhra style, perfect to mix with hot rice and ghee. We make this Kandi Podi fresh in small batches, ensuring you get the authentic taste and maximum nutritional benefits. All the ingredients are expertly dry-roasted to enhance their flavours naturally, without needing any added oils. You can trust that our podi contains no preservatives or chemicals. Our kitchen operations are FSSAI approved and GMP Certified, reflecting our high standards for safety and purity. We have shared our traditional recipes and homemade touch with 25,000+ happy customers, who have come to love and trust our authentic Andhra products. NRIs missing home, students away from family, and busy families all appreciate our Kandi Podi homemade Andhra roasted lentil rice mix online. Their health and happiness are what drives us. Bring this comforting podi into your home. Try it today.
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What goes in, and where it comes from
Every ingredient is sourced from the region that grows it best.
Pigeon Peas (Toor Dal)
Tandur, Telangana
Tandur Toor Dal is world-famous for its unique taste and preservation quality. Its naturally lower moisture content allows it to roast evenly to a golden brown, providing a sweet, earthy base flavor.
Green Gram
Konaseema, Andhra Pradesh
Sourced from the fertile Konaseema region, known for its nutrient-rich soil and consistent quality. These green grams cook evenly and add a mild, earthy flavor to traditional recipes.
Cumin (Jeera)
Unjha, Gujarat
Sourced from the world's largest cumin market, rich in essential oils. Roasting these seeds releases an earthy, nutty aroma that complements tangy pickles.
Asafoetida (Hing)
Hathras, Uttar Pradesh
A potent, resin-rich variety used sparingly to provide a deep, umami base note that mimics onion and garlic in satvik pickles.
Red Chilli
Guntur & Warangal, Telangana/AP
This proprietary blend achieves the perfect balance of heat and color. We combine Guntur Sannam (S4), known for its intense spice, with Warangal Chilli for its deep red color and mild pungency—creating a visually rich and flavorful pickle base.
Bengal Gram (Chana Dal)
Indore, Madhya Pradesh
We use the "Desi" variety rather than the larger "Kabuli" type. The Desi variety is denser and has a nuttier, more intense flavor profile that pairs well with bold spices.
