Andhra Parupu Podi

VideoVideo SpicySpicy VegetarianVegetarian
Good based on 3 Ratings

Listed in : Special Diets Low Calorie , Vegetarian Sidedish , Vegetarian Masalas , 30 Minute Recipes , Regional Andhra , Kids Lunch Box

This is a pre made dhal powder to be added directly to hot white rice with a tsp of ghee or oil. No curry or side dish required, goes well with papad or pickle.

Servings: 10 Preparation time:
Ingredients:
  • Pigeon Peas, Raw, Tuvar, Toor Dhal, Toor Dal, Red gram dhal 1 cup toor dhal.
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal 1 cup Roasted Bengal gram (Potukadalai)
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves curry leaves (Handful , you add thai basil instead.)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 1/2 cup of garlic flakes
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 10 Round red chili.
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers A tsp of pepper.
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1/2 tsp of jeera
  • Poppy Seed, Khus Khus 1/2 tsp of poppy seeds.

Instructions (Preparation Steps):

  • Roast bengal gram on a pan
  • Dry roast Curry leave and garlic
  • Now roast Red Chili, pepper, poppy seed and Jeera
  • Grind them together, with no oil or water
  • Paruppu podi is ready
  • For long storage, Toss them back in a pan for a minute.
  • Store in air tight container.
  • Enjoy Paruppu podi with hot rice and a tsp of ghee.

Cook's Tip:
Storing curry leaves for many days fresh. Pluck the leaves put it in a airtight container and keep it in fridge. It stays fresh for nearly 1 week to 10 days.
38 likes
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
78 likes
Wash the garlic buds before peeling the skin. The skin of the garlic will come off easily and quickly
42 likes
Add a few fenugreek (methi) seeds to Pigeon dhal(tuvar dhal) while pressure-cooking. The dal will be easier to digest
167 likes
Just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
459 likes

 

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