Paruppu podi

Paruppu podi | Andhra mess paruppu podi

 

 

Paruppu podi

Paruppu podi | Andhra style paruppu podi | Kandi podi recipe with detailed notes, tips, stepwise picture and recipe video.  Homemade lentil based powder or podi, ground along with spices, garlic and curry leaves. This staple spice powder is a must to have in our household, tastes best with hot steamed rice and with generous amount of ghee or sesame oil.

Paruppu podi is a staple ready to mix kind of spice powder at most of our South Indian homes. It is commonly known as Paruppu podi (dal powder), Andhra Kandi podi. It is served along with hot steamed rice, with ghee or sesame oil. Taste great, you do not need any other side dish for this, just apalam (or papad) would suffice the lunch. 

Recipe Inspiration

This paruppu podi comes from my very good friend Charanya Gopalan. Have you checked my Arachuvitta Sambar recipe? Then am sure you know my friend Charan. She is my helpline, when it comes to TamBrahm Cuisine. I love TamBrahm food, their Arachuvitta Sambar, Vathal Kulambu, Usuli, all types of podi, wow..! Simple yet gives the most happy, satisfying and comfort meal of the day. Do check our other homemade Podi Recipes that you might like. 

GS is huge fan of Andhra mess food, and one day all of sudden, this paruppu podi came in our discussion. I was serving him Idli podi and he insisted me to make Paruppu podi. There I go, my friend Charan shared her family recipe and it was an instant hit.! In her original recipe, she did not include Horsegram lentil, my mom suggested to add it. You can skip the horse gram if you do not have it with you. 

 

Andhra paruppu podi

Things to Note

Dry roast – medium low heat

Dry roast the dal (lentils) one by one in medium low heat until it turns golden brown. Do not burn or brown the dals. For the horse gram dal, roast in medium low heat until it turns aromatic. Cool completely and then grind them into fine powder. 

Dry Red chili 

Adjust the count of dry red chili according to your taste. I have added around 12 dry red chili, if you want extra spicy you can add unto 15-20 of them. Also, you can add Kashmiri Red chili for the bright red color. 

Andhara kandi podi

Grind – Storage

Cool down the lentils, roasted spice completely before grinding. Always use a clean, dry mixer to grind the paruppu podi. Cool down the paruppu podi and store in air-tight container. Stays fresh and long lasts. Always use a dry, fresh spoon for every use. If maintained well the paruppu podi stays good for around 2 months.

Serving suggestions

Paruppu podi is served with hot steamed rice, and add ghee or sesame oil generously. Tastes yum !

Paruppu Podi Recipe video

Lets check out the recipe

Bring a wide pan over medium-low heat. Add 1/4 cup Toor Dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.

Paruppu Podi Step 3
In the same pan, add 1/4 cup Moong dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.

Paruppu Podi Step 4
In the same pan, add 1/4 cup Channa dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.

Paruppu Podi Step 1
In the same pan, add 1/4 cup Fried gram dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.

Paruppu Podi Step 2
In the same pan, add 2 Tbsp Urad dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.

 

 

Paruppu Podi Step 5
In the same pan, add 2 Tbsp Horsegram dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.

Paruppu Podi Step 6
In the same pan, add 1 tbsp sesame oil and add 10-12 dry red chili.  Roast for 2-3 minutes in low heat. Furthermore, Add 1/2 tsp peppercorns, 1 tsp cumin seeds and roast in medium-low heat until aromatic.

Paruppu Podi Step 7
Furthermore, add 5-6 garlic cloves, a handful of dry curry leaves and give a quick mix. Continue to roast in medium-low heat for 5 minutes and switch off the flame.

Paruppu Podi Step 8
Once the lentils are cooled completely, transfer the lentils to a clean, dry mixer and grind them into a fine powder.

Paruppu Podi Step 9
Lastly, add the roasted spices, salt, hing to the ground lentil powder, and grind them to a fine powder.
Wipe out the sides of the mixer and grind to a fine powder.

Paruppu Podi Step 10
Finally, Store in an airtight container and always use a clean, dry spoon to use the paruppu podi. Serve the paruppu podi with hot steamed rice and Ghee. Check out the recipe for homemade ghee.

andhra style paruppu podi

 

Pauppu Podi Recipe | Andhra mess paruppu podi | Kandi podi

Homemade lentil based powder or podi, ground along with spices, garlic and curry leaves. This staple spice powder is a must to have in our household, tastes best with hot steamed rice and with generous amount of ghee or sesame oil. recipe with tips, stepwise pics and recipe video.
Prep Time10 mins
Cook Time15 mins
Course: lunch
Cuisine: andhara, South Indian
Keyword: andhara mess paruppu podi, andhra mess paruppu podi, andhra paruppu podi, andhra style paruppu podi, dosa milagai podi, how to make kandhi podi, kandi podi, paruppu podi, saravana bhavan hotel paruppu podi
Servings: 1 cup
Author: Jayasudha Sivakumar

Ingredients

To Dry Roast

  • 1/4 cup Toor Dal
  • 1/4 cup Moong dal
  • 1/4 Cup Channa dal
  • 1/4 cup Fried gram dal
  • 2 Tbsp Urad dal
  • 2 Tbsp Horsegram dal

To Roast (With oil)

  • 1 Tbsp Sesame oil
  • 10-12 Dry Red Chili (15 - 20 Adjust according to your taste)
  • 1/2 Tsp Black Peppercorns
  • 1 Tsp Cumin seeds
  • 4-5 Garlic cloves
  • A handful of curry leaves
  • 1/2 tsp of hing

Instructions

  • Bring a wide pan over medium-low heat.
  • Add 1/4 cup Toor Dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.
  • In the same pan, add 1/4 cup Moong dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.
  • In the same pan, add 1/4 cup Channa dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.
  • In the same pan, add 1/4 cup Fried gram dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.
  • In the same pan, add 2 Tbsp Urad dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.
  • In the same pan, add 2 Tbsp Horsegram dal and dry roast the dal until it turns golden brown and fragrant. Transfer the roasted lentil to a dry plate and keep aside. Cool completely.
  • In the same pan, add 1 tbsp sesame oil and add 10-12 dry red chili.
  • Roast for 2-3 minutes in low heat. Add 1/2 tsp peppercorns, 1 tsp cumin seeds and roast in medium-low heat until aromatic.
  • Furthermore, add 5-6 garlic cloves, a handful of dry curry leaves and give a quick mix. Continue to roast in medium-low heat for 5 minutes and switch off the flame.
  • Once the lentils are cooled completely, transfer the lentils to a clean, dry mixer and grind them into a fine powder.
  • Lastly, add the roasted spices, salt, hing to the ground lentil powder, and grind them to a fine powder.
  • Wipe out the sides of the mixer and grind to a fine powder.
  • Store in an airtight container and always use a clean, dry spoon to use the paruppu podi.

Notes

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