Garlic Paruppu Podi, my huband's Favourite podi variety. A spoon of Garlic Paruppu Podi with a spoon of ghee mixed with hot steaming rice, a wonderful and delicious dish. The flavour of garlic with mixed dals is dainty. In Andhra, this Paruppu Podi  is very popular. They call it as Kandi Podi and it would be more spicy. I have used moderate spice and also added pepper corns along with red chillies. If you are spice lovers, you can increase the red chillies.
Garlic Paruppu Podi | Kandi Podi
Garlic Paruppu Podi | Kandi Podi


Preparation Time5 mins
Cooking Time 20 mins
Yield250gms

Garlic Paruppu Podi | Kandi Podi
Garlic Paruppu Podi | Kandi Podi

Ingredients:

Thur dal1/2 Cup *
Bengal Gram Dal1/4 Cup
Moong dal1/4 Cup
Pepper corns1 teaspoon
Cumin Seeds1 teaspoon
Red Chilli 6-8
Garlic2 Pods (50gms)
Hinga Pinch
SaltTo Taste
Cooking Oil / Butter1/2 teaspoon

* 1 Cup capacity = 250ml

Garlic Paruppu Podi | Kandi Podi
Garlic Paruppu Podi | Kandi Podi

Method:
  1. We are going to fry the dals first. As the different dals take different time to get fried, its good to fry the dals one after another instead of mixing all the dals at the same time for frying. Heat a pan and dry fry the thur dal and when it turns slightly golden brown color, take it out from flame and allow it to cool off. Then add channa dal to the pan and dry fry it again till it turns golden brown color and take it aside

  2. Next add moong dal and fry them. When they become slightly golden color, add pepper, cumin seeds, hing and fry for another 20 seconds and take it out. Add garlic cloves and fry for a minutes and take it out. 

  3. Finally add oil and fry the red chillies. The red chilles will get burnt quickly. Make sure that we fry them till its color changes to light brown color. Allow all the ingredients to cool off nicely before grinding. Take all the cooled ingredients along with salt in a mixer and grind it to a coarse powder. Allow the ground Garlic Paruppu podi to cool off completely, before putting it to a air tight container

  4. The spicy, Garlic Paruppu Podi is now ready to serve. Be generous in adding ghee with the garlic paruppu podi and mix it with hot steaming rice and slurp!!!
  5. Garlic Paruppu Podi | Kandi Podi
    Garlic Paruppu Podi | Kandi Podi

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  1. Mami, all your recipes are good. I have tried many of them. Thanks a lot.

    ReplyDelete
  2. Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.

    ReplyDelete
  3. Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.

    ReplyDelete
  4. Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.

    ReplyDelete
  5. Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.

    ReplyDelete
  6. Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.

    ReplyDelete
  7. Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.

    ReplyDelete
  8. Hi- Thx for this recipe. How long can this podi be stored?

    ReplyDelete
  9. Hi, Anitha, you can store it for atleast 3 months.

    ReplyDelete
  10. Hi Mami..
    Please clarify whether the "Bengal gram dal" u have mentioned is Chana dal (the big solid one) or is it Pottu kadalai (the one used for maladu)?
    Really appreciate you answering this, Mami.

    ReplyDelete
    Replies
    1. Hi Aparna, its Bengal gram dal and not pottu kadalai.

      Delete

 
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