A comforting Andhra classic where hot steamed rice is lovingly mixed with a nutty, spicy lentil powder (kandi podi) and a generous spoonful of ghee. Ready in minutes, it's the ultimate South Indian comfort food.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
657cal
21gprotein
110gcarbs
15g
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
0.25 cup Chana Dal (Also known as split Bengal gram)
2 cups Sona Masuri Rice (Or any other short to medium-grain rice)
8 whole Dried Red Chilies (Adjust quantity based on your spice preference)
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
1 sprig Curry Leaves (Optional, but adds authentic aroma)
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Salt (For the podi, add more to rice if needed)
A rustic and spicy Andhra-style chutney made from smoky roasted eggplant, tangy tamarind, and fiery green chilies. This traditional pachadi is the perfect accompaniment to hot rice and ghee.
A fiery and tangy raw mango pickle from Andhra, bursting with the pungent flavor of mustard. This traditional summer pickle is a beloved South Indian condiment that pairs perfectly with hot rice, ghee, and curd rice.
About Kandi Podi Annam, Vankaya Pachadi and Avakai Pickle
Aromatic Kandi Podi Annam with tangy brinjal chutney – quick to make comfort food, bursting with flavor!
This andhra dish is perfect for dinner. With 980.0600000000001 calories and 25.61g of protein per serving, it's a muscle-gain option for your meal plan.
fat
4 cups Water (For cooking rice)
4 tbsp Ghee (For serving, adjust to taste)
Instructions
1
Prepare the Kandi Podi (Lentil Powder)
Heat a heavy-bottomed pan or kadai over low-medium heat. Add the toor dal and dry roast, stirring continuously for 6-8 minutes until it turns light golden and emits a nutty aroma.
Add the chana dal and continue to roast for another 3-4 minutes until both dals are evenly golden.
Add the dried red chilies, cumin seeds, black peppercorns, and curry leaves. Roast for 1-2 minutes more, until the chilies are crisp and the spices are fragrant.
Turn off the heat and transfer the roasted ingredients to a wide plate. Allow them to cool down completely to room temperature. This is crucial for a non-pasty powder.
Once cooled, transfer the mixture to a blender or spice grinder. Add the asafoetida and salt. Grind in short pulses to a slightly coarse powder. Over-grinding can release oils and make it clump. Set aside.
2
Cook the Rice
Rinse the rice under cool running water 2-3 times, until the water runs mostly clear.
In a pressure cooker, combine the rinsed rice and 4 cups of water. Cook on medium heat for 3 whistles. Let the pressure release naturally.
Alternatively, in a pot, combine rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until all water is absorbed.
3
Assemble the Kandi Podi Annam
Once the rice is cooked and the pressure has released, open the cooker and gently fluff the rice with a fork. The rice should be hot.
To prepare a serving, place about 1.5 cups of hot, fluffed rice into a bowl.
Sprinkle 2-3 tablespoons of the freshly prepared Kandi Podi over the rice. You can adjust the amount to your liking.
Drizzle 1 tablespoon of warm, melted ghee over the podi and rice.
Using your hand or a spoon, gently mix everything together until each grain of rice is evenly coated with the podi and ghee.
4
Serve Immediately
Serve the Kandi Podi Annam immediately while it's warm. It is best enjoyed with a side of fried vadiyalu (sun-dried crisps), appadam (papad), or a simple vegetable stir-fry like potato or okra fry.
4
Serving size: 1 serving
128cal
2gprotein
14gcarbs
8gfat
Ingredients
1 large Brinjal (about 500g, also known as eggplant)
1 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/4 cup warm water)
7 pcs Green Chillies (adjust to your spice preference)
5 cloves Garlic
1 tsp Cumin Seeds
1 tsp Salt (adjust to taste)
0.5 tsp Jaggery (powdered, optional)
2 tbsp Coriander Leaves (finely chopped)
2 tbsp Sesame Oil (for tempering)
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
2 pcs Dried Red Chillies (broken into halves)
0.25 tsp Hing (asafoetida)
10 pcs Curry Leaves
Instructions
1
Roast the Eggplant
Wash the brinjal and pat it dry completely. Pierce it in a few places with a knife to prevent it from bursting.
Roast the brinjal directly over a medium gas flame, turning it every 2-3 minutes with tongs, until the skin is uniformly charred and the flesh is soft and pulpy. This will take about 10-15 minutes.
Once roasted, carefully place the hot brinjal in a bowl and cover it with a lid for 5-10 minutes. This steaming process makes the skin easier to peel.
Once cool enough to handle, peel off all the charred skin. Mash the cooked pulp thoroughly with a fork or a potato masher and set aside.
2
Prepare the Spice Paste
In a small grinder jar or mortar and pestle, combine the green chillies, garlic cloves, cumin seeds, salt, and tamarind paste.
Pulse or grind them into a coarse, rustic paste. Avoid adding water and do not over-grind; the texture should not be smooth.
3
Combine the Pachadi
In a mixing bowl, add the mashed eggplant pulp and the ground spice paste.
Add the finely chopped coriander leaves and the optional jaggery powder. Mix everything together until well combined.
1 kg Raw Mangoes (Use firm, sour, dark green variety. Cut into 1-inch pieces with the kernel shell.)
150 g Mustard Seeds (To be ground into a coarse powder.)
150 g Red Chilli Powder (Use a spicy variety like Guntur for authentic heat.)
150 g Rock Salt (Or non-iodized crystal salt. Iodized salt can darken the pickle.)
100 g Garlic Cloves (Peeled but left whole.)
500 ml Sesame Oil (Also known as gingelly oil. Use cold-pressed for best results.)
25 g Fenugreek Seeds (Use whole seeds.)
2 tbsp Turmeric Powder
1 tsp Asafoetida (Also known as Hing.)
25 g Kala Chana (Optional, for added texture and flavor.)
Instructions
1
Prepare the Mangoes (Crucial Step)
Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean, absorbent cloth. There should be absolutely no moisture left.
Chop the mangoes into 1-inch pieces. Traditionally, the hard inner shell of the kernel (tenka) is retained with the piece, as it adds a unique flavor. Discard the soft kernel inside.
Spread the mango pieces on a dry cloth or tray in a single layer. Let them air dry under a fan for 1-2 hours to eliminate any residual surface moisture. This step is critical for preventing spoilage.
2
Prepare the Spice Mix (Masala)
Ensure your grinder jar is completely dry. Add the mustard seeds and grind them to a coarse powder. Avoid over-grinding, which can make it bitter.
In a large, completely dry bowl or basin, combine the coarse mustard powder, red chilli powder, rock salt, turmeric powder, whole fenugreek seeds, peeled garlic cloves, and kala chana (if using).
Mix these dry ingredients thoroughly with a dry spoon until evenly distributed.
3
Combine Mangoes and Spices
Add the air-dried mango pieces to the spice mix in the basin.
Heat sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Next, add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.
Add the broken dried red chillies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices.
5
Finish and Serve
Immediately pour the hot tempering over the eggplant mixture. You should hear a satisfying sizzle.
Mix well to incorporate the tempering throughout the pachadi. Let it rest for at least 10 minutes to allow the flavors to meld.
Serve Vankaya Pachadi with hot steamed rice and a dollop of ghee, or as a side for dosa or idli.
Using clean, dry hands or a large dry spoon, toss everything together gently but thoroughly until every mango piece is evenly coated with the masala.
4
Temper and Add the Oil
In a small pan, gently heat the sesame oil on low heat until it is just warm to the touch. Do not let it smoke or become hot.
Turn off the heat. Add the asafoetida (hing) to the warm oil and give it a quick stir. This infuses the oil with its aroma.
Allow the oil to cool down completely to room temperature. This may take 20-30 minutes.
Pour the cooled, infused oil over the mango and spice mixture. Mix thoroughly until the oil is well incorporated.
5
Store and Cure the Pickle
Carefully transfer the pickle mixture into a sterilized, completely dry ceramic jar (bharani) or a glass jar. Do not fill it to the brim; leave about 2 inches of space at the top.
Cover the mouth of the jar with a clean, dry muslin cloth and secure it with a string. Do not use an airtight lid for the first 3 days.
For the next 3 days, once a day, use a long, clean, and dry spoon to mix the pickle from the bottom up. This ensures all pieces are submerged in the oil and spices.
By the 4th day, the mangoes will have released their juices, creating more brine, and a layer of oil will float on top. This oil layer is a natural preservative.
Taste a tiny bit of the masala. If needed, you can add more salt at this stage. Secure the jar with its airtight lid and store it in a cool, dry place.
Let the pickle cure for at least 2 weeks before consumption for the flavors to mature and the mango pieces to soften slightly. It will taste even better after a month.
