Paruppu Podi is a must have in our pantry especially for those days when we have no time to cook, this podi comes to rescue.
About Paruppu Podi
Paruppu Podi is roasted lentils powder made using 3 varieties of dal with red chilies, curry leaves, pepper, cumin seeds, hing and garlic as main ingredients. Paruppu Podi also known as Kandi Podi is a great accompaniment for rice. Paruppu Podi is popularly known as Kandi Podi in Andhra. Paruppu Podi is very famous in Andhra mess, I had a chance to taste it once and I loved it. After that I tried couple of times to recreate the taste but I was not satisfied and did not want to post it. Later after few trials understood the ratio of dals is very important for taste and texture. Yes finally nailed it and this post justifies it. 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.
Paruppu Podi Video
Paruppu Podi Rice
Mix paruppu podi with rice and ghee, tasty paruppu podi rice is ready. You can also make a tadka with oil, mustard seeds and curry leaves add it to paruppu podi rice.
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Paruppu Podi Ingredients
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. Jaggery – Though this ingredient is optional I would recommend adding it for a perfect balance.
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.
How to make Paruppu Podi Step by Step
1.To a heavy bottomed kadai add 1/2 cup toor dal. Always keep flame in low medium and roast evenly. 2.Dry roast until golden brown. Transfer to a plate and set aside. 3.Add 1/4 cup split moong dal. 4.Dry roast until golden brown. Transfer to a plate and set aside. 5.Add 1/4 cup roasted gram dal. Dry roast until golden brown. Transfer to a plate and set aside. 6.Now add 1 teaspoon cumin seeds. Dry roast for a minute. Transfer to a plate and set aside. 7.Add 1/2 teaspoon whole pepper corns. Dry roast for a minute. Transfer to a plate and set aside. 8.Add 1/2 teaspoon oil add 7 nos kashmiri red chilies and 5 nos regular chilies. 9.Roast until the chilies starts to puff up. Transfer to the plate, set aside. 10.Add 1/4 heaped cup garlic. 11.Roast slowly until golden spots appear here and there. Transfer to a plate and set aside. 12.Add a fistful curry of leaves. 13.Roast until crisp. Transfer to a plate and set aside. SWITCH OFF. 14.Finally add rock salt and 1/4 teaspoon hing. 15.Roast for a minute and transfer to a plate. 16.Cool down the ingredients completely. 17.Transfer it to a dry mixer jar along with 1 teaspoon jaggery powder. 18.Grind it to a fine powder. 19.Transfer to a plate, spread it cool down then store in a clean dry jar. Add 2-2 teaspoon paruppu podi to 1 cup cooked rice along with ghee mix well and enjoy! Enjoy with hot rice and ghee!
Expert Tips
Roasting each ingredient slowly and separately which is the key to perfect tasting Paruppu Podi. Roast in low flame or low medium flame for perfectly evenly roasted ingredients. Make sure to see there is no moisture in any of the ingredient before grinding. If you grind it soon after roasting it may become lumpy because of the hot vapor. So always cool down before grinding. Adjust red chilies according to your spice level. I have used 12 nos red chilies in total for 1 cup dal you can increase to 15 or 20 if you like spicy paruppu podi.
Variations
You can even add all the 3 dals of the same quantity which works well too but adjust the other ingredients accordingly. Also increase red chilies accordingly. Instead of jaggery powder you can even add cane sugar or palm sugar powder. You can add 1/2 teaspoon tamarind for a tangy taste. If adding add it at the last stage along with curry leaves roast and then add it to grind. You can also mix it with gingelly oil and rice instead of ghee.
Serving and Storing
Paruppu Podi can be served along with rice and ghee. Paruppu Podi stores well for about 3 months in room temperature itself. Even for another 3 months it lasts but the flavor slowly comes down so I suggest to make a small batch and use it up when fresh for best taste and flavor.
1.What is Paruppu Podi used for?
Paruppu Podi is used as a mix for rice. Just mix homemade paruppu podi with rice, ghee and enjoy!
2.What is Kandi Podi?
Lentils powder is called Paruppu Podi in Tamil Nadu and Kandi Podi or Kandi Karam Podi in Andhra. If you have any more questions about this Paruppu Podi Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Paruppu Podi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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