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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.
Prepare the Kandi Podi (Lentil Powder)
Cook the Rice
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.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 656.73 calories per serving with 20.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Assemble the Kandi Podi Annam
Serve Immediately
Add 4-5 cloves of garlic (with skin on) to the pan along with the red chilies and roast until fragrant. Grind them with the rest of the ingredients for a pungent, flavorful twist.
Add 2 tablespoons of desiccated or dry-roasted grated coconut in the last minute of roasting the spices. This adds a subtle sweetness and richness.
Incorporate 2 tablespoons of urad dal (split black gram) along with the chana dal during the roasting process to increase the protein content and add another layer of flavor.
The combination of toor dal and chana dal makes this dish an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Rice is a primary source of complex carbohydrates, which are broken down slowly by the body to provide a steady and sustained release of energy throughout the day.
Spices like cumin, black pepper, and asafoetida are known for their digestive properties. They can help stimulate digestive enzymes, reduce gas, and improve gut health.
Lentils are high in dietary fiber, which promotes regular bowel movements, helps maintain healthy cholesterol levels, and contributes to a feeling of fullness, aiding in weight management.
One serving of Kandi Podi Annam (about 1.5 cups) contains approximately 550-600 calories, primarily from the rice, lentils, and ghee. The exact count can vary based on the type of rice and the amount of ghee used.
Yes, it is a balanced and wholesome meal. The lentils provide plant-based protein and fiber, rice offers carbohydrates for energy, and ghee contributes healthy fats. It's a nutritious and satisfying comfort food.
Absolutely. To make it vegan, simply replace the ghee with a neutral-flavored oil like sesame oil or coconut oil. Sesame oil, in particular, complements the nutty flavors of the podi well.
When stored in a clean, dry, and airtight container away from moisture, the Kandi Podi can last for up to a month at room temperature. Do not refrigerate it, as condensation can spoil the powder.
Traditionally, a short or medium-grain rice like Sona Masuri is used as it has a fluffy texture when cooked. However, you can use any non-sticky white rice you have on hand. Basmati rice also works, though it will have a different texture.
This recipe goes great with these complete meals
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A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
