Paruppu Podi is roasted lentils powder made using of dal with red chillies, curry leaves, pepper, cumin seeds, hing and garlic as main ingredients. Paruppu Podi also known as Kandi Podi is a great accompaniment for rice.
This Paruppu Podi tastes close to the one in Andhra mess except for spice level, you can increase it if you like it more spicy. I had my kids in mind while making the paruppu podi so the spice level will be medium.
Dals - A combination of dals whihc includes toor dal, roasted gram dal and moong dal is used for Paruppu Podi.
Spices - Whole pepper and cumin seeds are roasted separately and added.
Garlic - Garlic is added for flavour, so do not reduce it.
Red Chillies - I used a combination of kashmiri red chillies and regular red chillies for spice and color.
Hing, Curry Leaves - Curry leaves and hing is added for flavor and aroma.
Paruppu Podi is a must have in your home as it comes handy during those busy days or lazy days too. You can even take it for travel as you can get cooked rice, mix with paruppu podi and have it.
When we are back from travel and feel tired to cook you can manage with this paruppu podi with rice and appalam. Nowadays in many popular restaurants like Saravana Bhavan, Annapoorna, Sangeetha etc Paruppu podi has become a part of the thali meals, they serve it with ghee.
There are many variations of Paruppu Podi as each household has a staple recipe and my recipe is from amma’s old cookbook. I made slight modifications to suit our preference and this has become our recent favorite that kids ask for paruppu podi rice often.
Roasting all the ingredients in low flame is the key for making a perfect paruppu podi. If you burn the ingredients then the taste will not be good so be patient and take care while roasting the ingredients.
9 сен 2024
