Paruppu Podi | Ambika Appalam Paruppu Podi Recipe | Garlic Paruppu Podi

Name: Paruppu Podi Recipe | Ambika Appalam Depot Paruppu podi
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Cup Toor Dal (Pigeon pea) (1 Cup - 250ml); ½ Cup Roasted Gram Dal (Pottukadalai / Dhaliya); 4 Red Chili; 8 Kashmiri Red Chili ((optional, replace it with 4 Red Chili)); 1 tsp Pepper; 1 Pinch Asafoetida (Asafetida / Hing); 3 Cloves Garlic (Optional); ½ tsp Ghee; 1.5 tsp Salt (adjust as per your taste)

Posted on Jul 6th, 2020

by Sowmya Venkatachalam

Categories:

Home Made Powders / Masala

3.64 from 22 votes

Paruppu Podi, a smooth dal powder made with toor dal, roasted gram and few other spices. Paruppu podi is a handy ready to eat, must have mix in our pantry. A spoon of Paruppu podi mixed with hot steaming rice along with a generous spoon of ghee makes us drool! Paruppu Podi can be made in diffferent ways. In this recipe, we are going to see how to make Paruppu Podi similar to what we get in the restaurants / Ambika Appalam Depot

Prep Time 5 minutes

Cook Time 15 minutes

Cooling Time 10 minutes

Total Time 30 minutes

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Reading Time: 5 minutes

Paruppu podi, a must have homemade powder in many of our pantry especially in Tamil Nadu. Whenever we feel lazy or just returned from travel, we can quickly make rice and mix the paruppu podi along with generous spoon of ghee and relish with a toasted papad. Even in restaurants like Sangeetha, Saravana Bhavan, as part of the South Indian Thali, Paruppu podi with Ghee will be an integral part.

What’s unique about Ambika Appalam Depot / Restaurant Paruppu Podi and how to get the same taste / texture ?

There are different ways we can make Paruppu Podi. I have already published the recipe of Paruppu Podi and Garlic Paruppu Podi earlier. But this recipe is something unique and similar to what we get in Ambika Appalam Depot / Restaurants. So, what’s unique about Ambika Appalam Depot Paruppu Podi ?

Color – The color of Paruppu Podi will be slight Orange color. This is coming from using Kashmiri Red Chili’s instead of conventional Red chili. Also instead of Toor Dal, Masoor Dal can also be used. Masoor dal naturally has a orange color which brings nice color to the powder.
Texture – The powder will be very smooth. We need to roast the dals in low flame and powder it till its very smooth,
Garlic flavor – Garlic is optional. Adding few garlic brings very good flavor to the Paruppu Pod
Spice – It’s slight red in color but at the same time, its not very spicy. As i mentioned, Kashmiri Red Chili is not very spicy but gives very good color.

Tips for making Paruppu Podi:

Fry all the ingredients in low flame to make sure they are not getting burnt.
Toor dal takes very less time to fry and become red, so make sure to fry in low flame and fry till it starts to change color / very good aroma comes out of it.
We can use masoor dal instead of toor dal to get nice red color naturally.
To get nice color and also have a balanced spice, I recommend to use Kashmiri red chili.
Garlic is optional, we can exclude if we don’t want it.
Roasted gram doesn’t need much frying, just fry in hot pan without switching on the flame.
If you like you can add a spoon of jaggery for additional flavor.

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Recipe card for Paruppu Podi | Ambica Appalam Paruppu Podi Recipe | Garlic Paruppu Podi:

INSTRUCTIONS WITH STEP BY SETP PICTURES

Heat ghee in a pan. Add pepper and fry for a minute.

Then add red chili and Kashmiri red chili along with asafetida. Fry everything for a minute in low flame without burning the chili. Set these fried ingredients aside in a plate.

Next, add toor dal in the pan. Fry the toor dal till the color changes to light brown. Toor dal gets fried faster, so keep the flame in low and fry it till they are just light brown. Take these fried toor dal aside in a plate. Switch off the flame.

To the pan, add the roasted gram and fry the roasted gram with only the hotness of the pan without switching on the flame. We don’t need flame to fry roasted gram. Just the heat of the pan is enough. Take this aside.