Paruppu podi is a healthy, protein rich dish with very simple ingredients. I personally enjoy this paruppu podi with (suda suda sadham) hot rice, appalam and ghee. I wanted to post this paruppu podi for a long time, and recently got the recipe from my mom with exact measurements. As it is the fasting season now, this paruppu podi will be perfect to mix with the pacharisi sadham. Also, this is a perfect podi to send to your children who study abroad.
There are many different ways to prepare paruppu podi. We usually follow this method, and it stays good for 2 months if stored in an airtight container. To make this paruppu podi, measure all the ingredients and keep them ready to roast. I would like to share some important tips to make perfect paruppu podi.
- To get the best result, ensure the dals and spices are fresh and clean.
- For uniform roasting, I recommend roasting all the ingredients on a medium heat.
- Red chillies and peppercorns are added for the spiciness. You can increase or decrease their quantity for a spicier or milder taste. You can also include 2 Kashmiri red chillies for a bright red colour.
- Toor dal and moong dal are the major ingredients for paruppu podi. It gives the flavour and taste to the podi. To roast the dals, no need to add oil because it will decrease the shelf life. Add a tsp of oil for roasting the chillies and garlic.
- Finally grind the podi to a slightly coarse powder. Do not grind the powder at a stretch. Grind it in intervals to get the perfect taste and flavour.
Paruppu Podi - Dal Powder for Rice Recipe Details
Prep time: 10 minutes
Cook time: 10 minutes
Yields: 250 grams
Author: Muthulakshmi Madhavakrishnan
- 1/2 cup toor dal
- 1/4 cup moong dal
- 1/4 cup roasted gram dal
- 1/2 tsp pepper
- 1/2 tsp asafoetida powder
- 7 red chillies
- 10 garlic cloves
- 10 curry leaves
- 1 tsp oil
- salt to taste
To make paruppu podi, heat a heavy bottomed iron kadai on medium heat. Add the toor dal and dry roast on medium heat for 4 to 5 minutes on medium heat. When you get a nice aroma, and the dal turns light golden-brown transfer it to a plate.
In the same kadai, add the moong dal. Dry roast for 2 minutes on medium heat until it turns golden brown and transfer it to the plate.
Next add the roasted gram dal and dry roast for a minute and transfer them quickly to the plate. Add the curry leaves and roast until it turns crisp and transfer it to the plate. Add the pepper and roast until it pops.
Heat 1 tsp oil and roast the red chilli on medium heat for 2 minutes without burning and transfer them. Next add the garlic cloves and roast for a few seconds, while stirring occasionally. Turn off the heat and transfer it to the plate. Allow all the ingredients to cool down.
Take a wide mixer jar and add the roasted dals, curry leaves and pepper. Grind them slightly and add the roasted red chillies, garlic cloves, asafoetida powder and required salt. Grind them coarsely in intervals. Allow the paruppu podi to cool and transfer the podi to an airtight container. Always use a dry spoon for serving.
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