Paruppu Podi is roasted lentils powder made using 3 varieties 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. Let’s learn to make Paruppu Podi Recipe with step by step pictures and video.
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 homemade lentils powder made by roasting a combination of dals with red chillies, curry leaves, pepper, cumin seeds, hing and garlic.
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. And yes finally nailed 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.
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 rice.
Paruppu Podi Ingredients
- Dals – A combination of dals : toor dal, roasted gram dal and moong dal is used for Paruppu Podi.
- Spices – Whole pepper and cumin seeds are roasted seperated 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 very little for flavour and aroma.
- Jaggery – Though this ingredient is optional I would recommend adding it for a perfect balance.
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Paruppu Podi | Kandi Podi
Ingredients
- 1/2 cup toor dal
- 1/4 cup moong dal
- 1/4 cup roasted gram dal
- 7 nos kashmiri red chillies
- 5 nos red chillies
- a fistful curry leaves
- 1/4 heaped cup garlic
- 1 tsp cumin seeds
- 1/2 tsp whole pepper
- 1/4 tsp hing
- 1 tsp jaggery powder
- rock salt to taste
Instructions
- To a heavy bottomed kadai add 1/2 cup toor dal. Always keep flame in low medium and roast evenly.
- Dry roast until golden brown. Transfer to a plate and set aside.
- Dry roast until golden brown. Transfer to a plate and set aside.
- Add 1/4 cup roasted gram dal. Dry roast until golden brown. Transfer to a plate and set aside.
- Now add 1 tsp cumin seeds. Dry roast for a minute. Transfer to a plate and set aside.
- Add 1/2 tsp whole pepper corns. Dry roast for a minute. Transfer to a plate and set aside.
- Add 1/2 tsp oil add 7 nos kashmiri red chillies and 5 nos regular chillies.
- Roast until the chillies starts to puff up. Transfer to the plate, set aside.
- Add 1/4 heaped cup garlic.
- Roast slowly until golden spots appear here and there. Transfer to a plate and set aside.
- Add a fistful curry leaves.
- Roast until crisp. Transfer to a plate and set aside. SWITCH OFF.
- Finally add rock salt and 1/4 tsp hing.
- Roast for a minute and transfer to a plate.
- Cool down the ingredients completely.
- Transfer it to a dry mixer jar along with 1 tsp jaggery powder.
- Grind it to a fine powder.
- Transfer to a plate, spread it cool down then store in a clean dry jar.
- Enjoy with rice and ghee!
Notes
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 vapour. So always cool down before grinding.
Adjust red chillies according to your spice level. I have used 12 nos red chillies in total for 1 cup dal you can increase to 15 or 20 if you like spicy paruppu podi.
Paruppu Podi Recipe 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 tsp cumin seeds. Dry roast for a minute. Transfer to a plate and set aside.
7.Add 1/2 tsp whole pepper corns. Dry roast for a minute. Transfer to a plate and set aside.
8.Add 1/2 tsp oil add 7 nos kashmiri red chillies and 5 nos regular chillies.
9.Roast until the chillies 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 leaves.
13.Roast until crisp. Transfer to a plate and set aside. SWITCH OFF.
14.Finally add rock salt and 1/4 tsp 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 tsp 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 1 or 2 tsp paruppu podi to 1 cup rice along with ghee mix well and enjoy!
Enjoy with hot rice and ghee!
Expert Tips
- Roasting each ingredient slowly and seperately 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 vapour. So always cool down before grinding.
- Adjust red chillies according to your spice level. I have used 12 nos red chillies 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 chillies accordingly.
- Instead of jaggery powder you can even add cane sugar or palm sugar powder.
- You can add 1/2 tsp 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 Suggestion
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 falvour slowly comes down so I suggest to make a small batch and use it up when fresh for best taste and flavour.
FAQs
1. What is Paruppu Podi?
Paruppu Podi is roasted lentils powder made using 3 varieties 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.
2.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!
3.What is Kandi Podi?
Lentils powder is called Paruppu Podi in Tamil Nadu and Kandi Podi or Kandi Karam Podi in Andhra.
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