Kandi Podi, also known as Paruppu Podi, is a beloved Andhra-style spice powder made primarily from roasted lentils. The name comes from kandi pappu, which means toor dal (split pigeon peas) in Telugu. It’s a pantry staple in many South Indian homes, especially in Andhra Pradesh, and is typically enjoyed with hot rice and a generous drizzle of ghee or sesame oil.

It’s not just a condiment—it’s comfort food. A spoonful of Kandi Podi mixed with steaming rice and ghee is often the first course in a traditional Andhra meal. Some even sprinkle it over idlis or dosas for a spicy kick.