Kandi podi

1. Contributor: Radha Devi
this is my version....
http://recipes-by-radha.blogspot.co.uk/2010/11/kandipodi.html

2. Contributor: Rekha Narapureddy
This is what i follow fofr kandi podi http://www.sailusfood.com/.../kandi-podi-lentils-spice.../

3. Contributor: Harini Krishna
usual ga kandipappu veyinchadam lone untundhi taste , daggara undi,low flame lo veyinchukodam is the trick Anthe,
One cup kandipappu
Oka spoon jeera
Red chillies and salt

Kandipappu jeera n red chillies vidi vidi ga dry ga veyinchukovali , veyinchagane take the pan from stove, stove aapesamu ani pan uncheyakandi , deeni valla kuda kandipappu maaduthundhi,
So ila veyinchukunna vaatini mixie vesukuntey u kandipodi is ready

Idhi standard version..
Memu indulo oka guppedu pesarapappu , few spoons chana dal kuda separate ga veyinchukuni kalipi mixie vesthanu,taste koncham vary avuthundhi Anthe,

4. Contributor: Geetha Madhuri
my mil does it this way and chala chala baguntundi taste....same Harini Krishna process ee but kandipappu 1 cup aite pesarapappu, senagapappu and minapappu kuda almost 1/4th cup to 1/2cup each fry chestaru. Anni without oil ee cheyali. Inka end lo curry leaves kuda dry fry chestaru just dry ayyela ante, colour change avvakudadu. It gives very nice aroma.

Inka charu podi aite amma is famous for charu in our families
Dhaniyalu 1cup
kandipappu 3/4 cup
Miriyalu 1/2cup(u can reduce it if u don't prefer it's spice)
Jeera 1/4 cup
Red chillies - fistful
Anni manchiga endabetti powder cheyadame, need not fry. Inka charu pettinappudu we use asefotida(hing) also in tempering (only menthulu, jeera and mustard, red chilly)