Paruppu Podi is so handy, all you have to do is mix it in rice with ghee or oil, and your meal is ready. It’s perfect for busy days, when you’re in a rush, or when you don’t feel like cooking an entire meal.
Dry roast moong dhal 
Dry roast urad dhal 
Dry roast toor dhal 
Dry roast chilies, black pepper, and cumin 
Dry roast curry leaves 
Dry roast chopped garlic until golden brown 
Dry roast salt and asafoetida 
Cool all ingredients until at room temperature 
Grind into a powder 
Paruppu Podi
Paruppu Podi is so handy, all you have to do is mix it in rice with ghee or oil, and your meal is ready. It's perfect for busy days, when you're in a rush, or when you don't feel like cooking an entire meal.
Ingredients
- ⅓ cup moong dhal
- ⅓ cup urad dhal
- ⅓ cup toor dhal
- 3 Kashmiri red chilies
- 4 red chilies (adjust to taste)
- ¼ tsp black pepper
- ½ tsp cumin seeds
- 25 curry leaves
- ¼ tsp oil
- 5 garlic cloves (chopped)
- ⅛ tsp asafetida (also known as hing or perungayam)
- salt to taste
Instructions
- Dry roast moong dhal in a pan on medium flame until aromatic. Once golden brown, transfer to a plate.
- Repeat this with all other dhals.
- Add red chilies, black pepper, and cumin seeds to the pan. Dry roast them and transfer to the same plate once done.
- Next, dry roast curry leaves in the pan until they dry out. Transfer to the plate.
- Then, add oil to the pan. Once hot, add chopped garlic and sauté until golden brown. The water content of the garlic should be removed. Place on the same plate.
- Now add asafetida and salt to the pan and roast them. Make sure the flame is very low. Transfer to the plate.
- Once the ingredients reach room temperature, add them to a blender and grind into a powder.
- Transfer the ground powder to an airtight container once it reaches room temperature.
- To enjoy, add this powder to hot rice. Mix with ghee or oil and serve hot.
1 comment on “Paruppu Podi”
The recipe looks awesome. Will try and let you know how it comes out. Thanks