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Paruppu Podi
Paruppu Podi is a dry powder that is prepared from Toor Dal,Roasted gram and moong dal. This powder can be served with Rice,Idli or Dosai.
Servings Prep Time
1.5cups 5minutes
Cook Time
15minutes
Servings Prep Time
1.5cups 5minutes
Cook Time
15minutes
Ingredients
Ingredients to be dry roasted
Other Ingredients
Instructions
  1. Take a pan and heat it on a medium flame. Once the pan is hot add Toor Dal
  2. Dry roast until the dal is golden brown. Remove the dal from pan and keep it on a plate aside
  3. Next similarly dry roast moong dal and roasted gram. Keep them aside
  4. Peel a Garlic pod and take around 10 Garlic cloves. The garlic that I usually buy here is slightly bigger in size. Hence I used only 10 cloves. However if you like to have more garlicky flavor in the podi you can add few more cloves
  5. Dry roast them for 3-5 minutes. Keep them aside
  6. Add a teaspoon of Sesame Oil and add Dried Red chillies. Once the chillies are roasted remove them from pan and add desiccated coconut. Roast the coconut for few seconds. Turn off the flame
  7. Now all the ingredients are roasted and are ready to be powdered
  8. Add them all together in a mixie jar along with Rock Salt, Hing, Jaggery Powder
  9. Grind them to a fine powder.
  10. Now taste the powder and depending on your preference you can add extra Garlic Powder if you want. I was skeptical initially to add too much of whole Garlic while roasting the ingredients. This way I was able to adjust as per our taste.
  11. Also add that one table spoon of Kashmiri Red Chilli powder, and mix them all together with a spoon
  12. Once everything is mixed sieve the powder twice like how we used to do for any Flours before baking
  13. This step ensured a smooth textured Paruppu Podi like how it is served in Restaurants. Managed to take one pic today morning in natural light. This is the color of the podi.
  14. Delicious Paruppu Podi is ready to be served.
  15. Do try the recipe and let me know your feedback. Would love to hear from you
Recipe Notes

1. I didn’t have whole Kashmiri Red Chillies at home.Hence used Kashmiri Red Chilli Powder to add a lovely color to the Podi. 

2. Adding Garlic Powder at the end is optional. If you love Garlic you can add 5-6 extra cloves of garlic while roasting itself and skip this step. 

3. If you don’t have Desiccated Coconut skip that step. Don’t substitute it with fresh coconut. Shelf life of the podi might be decreased 


4. Sieving the powder at the end is just get that perfect smooth texture. If you are ok with slightly coarse powder then you can store the podi as it is

 

 

 

 

 


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