PARUPPU PODI (SPICED LENTILS POWDER)
Paruppu Podi with steaming hot rice is food for the soul. It is a saving grace when we are not feeling well or tired and lazy to cook an elaborate meal. Whenever we go to the restaurants and order an Andhra meal, my hubby Yo completely relishes Paruppu podi mixed with steaming hot rice and a dollop of ghee.
Nowadays, we can buy Paruppu podi from the shops and they come in various permutations and combinations and do taste good. But nothing can beat the aroma, the flavour and the taste of the freshly roasted and ground podi at home.
Mix hot steaming rice with some Paruppu podi and ghee or Gingelly oil and it’s a one pot meal. Some fried and roasted papadam will do well with it.
There are many variations to this recipe. Below is an absolutely divine recipe. This is my grandmother’s recipe and I got this from my cousin sister. I made it for my trip overseas and it was definitely a hit. Do try it and enjoy.
Toor Dal (Split Pigeon Peas) – 1 Cup
Chana Dal – 2 tbsps (Split Bengal gram dal)
Red Chilly – 3 Nos.
Peppercorns – 1 tsp
Asafoetida – ¼ tsp
Salt as per Taste
Dry roast the ingredients till the dals turns into a golden brown color. Add in the salt and asafoetida.
Once it’s cool, grind it into a fine powder.
Enjoy yummy paruppu podi with hot rice and a dollop of ghee or gingelly oil.
Store the remaining in an air tight jar for enjoying later.
· You can add 1 tbsp of Urad Dal (Split Black Gram/ White lentil). Just roast along with the above ingredients and grind.
· You can add curry leaves, Wash, dry and roast along with the above ingredients and grind. Gives a good aroma and is good for health too.
· You can add Garlic. Just peel and roast 4-5 cloves of Garlic along with the above ingredients and grind.
· You can add 1 tbsp of Desiccated coconut powder (dry). This can be dry roasted and added. (If you add coconut it won’t have a longer shelf life).