Thursday, April 19, 2018

Paruppu Podi | Dal Powder for rice | No onion No garlic recipe

Paruppu Podi, a spicy dal powder that goes well over steaming hot rice with a dollop of ghee. I had tasted paruppu podi few times at my friend's place during my college day and few other times in restaurants. Though i like it, i couldn't imagine eating the whole rice with just paruppu podi, i can only have few mouthful of rice with paruppu podi, that was my limit until i tried on my own.

And also we never had paruppu podi in our home while we grew up, hence i never attempt to try on own until ST told me that he like paruppu podi a lot. So i started to make paruppu podi at home for his sake and now even i like it so much over hot rice with the drizzle of ghee. I have tried many recipe for this paruppu podi, some with garlic, some with roasted chana dal and each own have its own taste & flavor, but the recipe that i'm sharing today is without garlic, still it's so flavorful and taste best with rice, sometimes i even like to have them with idly or dosa too. Without further delay let's check out the recipe, but if you want to know what i have prepared for past 3 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka


Paruppu Podi

Preparation Time : 5 mins | Cooking Time : 10 minsMakes : 1/2 cup 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Toor Dal - 1/4 cup
Urad dal - 2 tbsp
Moong dal - 2 tbsp
Pepper corns - 1 tsp
Red chili - 5
Asafoetida powder - 1/4 tsp 
Salt to taste

Procedure
Measure & take all the ingredients, let start dry roasting the ingredients one by one. First heat the pan and add the toor dal, roast till it becomes golden brown.Transfer to the plate, next add the moong and roast till it also becomes golden brown, transfer it into plate.Add urad dal and roast till it becomes golden brown and transfer into same plate. Now add the red chili and roast till it becomes crispy.Transfer into plate and finally add the pepper corns, once it starts to pop, switch off the flame and add the asafoetida powder into the pan, give a quick stir in the pan and transfer all into the plate. Let it cool a bit.Transfer all into the mixie jar and then add the required salt and grind into fine powder.Tasty Paruppu Podi is ready.Store it in airtight container and have it as needed.
Notes:
  • Roasting each dal separately helps to roast them evenly without burning.
  • If you want very fine powder, sieve it once and grind the leftovers again until it becomes fine.
  • Don't let the dal cool completely. Grind till it's warm,it helps to grind easily.
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19 comments:

  1. Glad you started liking it Sandhiya. Paruppu podi and karuveppilai podi are something that you can find in my pantry always. :-)

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    1. Haven't try karuveppillai podi, will check it out.

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  2. Paruppu podi is our family favourite and i do prepare this spice powder often, and they have their own place in my pantry, looks prefect to enjoy with some rice and papads.

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    1. Yeah, it must be delicious with some papads.

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  3. Podi and rasam along with steaming rice and ghee was my all time fav during my growing up years. So this podi falls in that category. Very flavorful.

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  4. Always comes handy on a busy working day!! And homemade is always the best that the storebought packet ones!!

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    1. Yeah, completely agree with you!!!

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  5. Traditionaly there are no podis in our cuisine and the first time I ate podi and rice with ghee..i fell in love, but of course it is to a certain level. I am loving this podi and rice, and wish I could enjoy this simple yet flavorful meal. Great pick for no onion no garlic theme.

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  6. The first time I ate paruppu podi was in an Andhra thali and loved it so much. But I have never attempted to make it at home. This looks delicious and with ghee and rice, it would be so yum..

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    1. Yeah, with ghee, it's delicious!!!

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  7. Paruppu podi is always without garlic at home. I will try ur version too Sandhiya as we r big fans of this condiment

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    1. Give it a try, Kalyani and let me how you like it.

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  8. My mom makes similar podi too Sandhiya. We call it gun powder because it’s spicy and clears up the sinuses :-) Love it with rice and a generous dollop of ghee.

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  9. I first got introduced to the variety of podi when I had podi idli at a restaurant in Bangalore. I bought a packet of the ready made one and used it top anything and everything. Last week made some at home, no idea what type of podi its called. I like this no garlic version.

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  10. I can complete my meal with just this Sandhiya..so nicely clicked!

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  11. Oh my!! such an amazing heap of delicious paruppu podi , My hubby loves paruppu podi a lot and this version is so easy to follow and quick to make sandhiya. Wonderful recipe .. I would love to drizzle some ghee and enjoy this aromatic podi on steamed rice right now..These are better than store bought for sure..

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  12. Steaming hot rice, paruppu podi and ghee, such a comfort meal! Podi has got the perfect color, the whole platter looks inviting

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