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
Procedure
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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 mins | Makes : 1/2 cup
Recipe Category: Accompaniment | Recipe Cuisine: Indian
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
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
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: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.- 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.
