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
Preparation Time
5 mins
Cooking Time
20 mins
Yield
250gms
Garlic Paruppu Podi | Kandi Podi
Ingredients:
Thur dal
1/2 Cup *
Bengal Gram Dal
1/4 Cup
Moong dal
1/4 Cup
Pepper corns
1 teaspoon
Cumin Seeds
1 teaspoon
Red Chilli
6-8
Garlic
2 Pods (50gms)
Hing
a Pinch
Salt
To Taste
Cooking Oil / Butter
1/2 teaspoon
* 1 Cup capacity = 250ml
Garlic Paruppu Podi | Kandi Podi
Method:
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
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.
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
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!!!
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.
Hi Maami, When I tried to grind them, I could not because of the wetness from within the garlic made the powder into a thick mass. Any advise to avoid this maami? Did you dry the garlic in sun or something?
Mami, all your recipes are good. I have tried many of them. Thanks a lot.
Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.
Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.
Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.
Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.
Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.
Very much thanks for d recipe. Madam please post such recipes which are traditional and easy to prepare. Thanks once again.
Hi- Thx for this recipe. How long can this podi be stored?
Hi, Anitha, you can store it for atleast 3 months.
Its great
Great
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.
Hi Aparna, its Bengal gram dal and not pottu kadalai.
Hi Maami,
When I tried to grind them, I could not because of the wetness from within the garlic made the powder into a thick mass. Any advise to avoid this maami? Did you dry the garlic in sun or something?