Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Home Made Powders / Masala

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

Last Updated On: Jul 6, 2020 by Sowmya Venkatachalam

Paruppu Podi Recipe | Ambica Appalam Depot Paruppu Podi Recipe | Garlic Paruppu Podi Recipe
Jump to Recipe Jump to Video Print Recipe

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.

Table of Contents

Toggle
    • What's unique about Ambika Appalam Depot / Restaurant Paruppu Podi  and how to get the same taste / texture ?
    • Tips for making Paruppu Podi:
      • You may also want to try:
    • Recipe card for Paruppu Podi | Ambica Appalam Paruppu Podi Recipe | Garlic Paruppu Podi:
  • Paruppu Podi Recipe | Ambika Appalam Depot Paruppu podi
        • Equipments Needed
    • Ingredients
    • Instructions 
    • Video
    • Notes
    • Nutritional Info
    • INSTRUCTIONS WITH STEP BY SETP PICTURES

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.

You may also want to try:

  • Idli Milagai Podi
  • Samba Powder
  • Rasam Powder
  • Healthy Mix Powder 
  • Homemade Ghee

 

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

Paruppu Podi Recipe | Ambica Appalam Depot Paruppu Podi Recipe | Garlic Paruppu Podi Recipe
Pin Recipe

Paruppu Podi Recipe | Ambika Appalam Depot Paruppu podi

Course: Home made Powders / Masala
Cuisine: Indian, South Indian, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
  • Heavy Bottomed Pan
  • Mixer Grinder
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 300 gms
Calories: 76kcal
Author: Sowmya Venkatachalam
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
Print Recipe

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 teaspoon Pepper
  • 1 Pinch Asafoetida (Asafetida / Hing)
  • 3 Cloves Garlic Optional
  • ½ teaspoon Ghee
  • 1.5 teaspoon Salt adjust as per your taste

Instructions 

  • Heat ghee in a pan. Add pepper and fry for a minute.
  • Then add red chili and Kashmiri red chili along with asafoetida.
  • 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 / good aroma comes out of toor dal. 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.
  • In the same pan, add the garlic cloves and fry for 30 seconds.
  • Cool all the fried ingredients. Take all the fried ingredients to the mixer jar.
  • Add salt and grind it to smooth powder.
  • Allow the powdered Paruppu podi to cool off completely and then store in air-tight container.
  • Relish the delicious Paruppu Podi with hot steaming rice along wit ha teaspoon of ghee and get ready to devour!

Video

Notes

  • 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.

Nutritional Info

Nutrition Facts
Paruppu Podi Recipe | Ambika Appalam Depot Paruppu podi
Amount Per Serving (1 tbsp)
Calories 76 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 15g5%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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.

  • In the same pan, add the garlic cloves and fry for 30 seconds.

  • Cool all the fried ingredients. Take all the fried ingredients to the mixer jar. Add salt and grind it to smooth powder.

  • Allow the powdered Paruppu podi to cool off completely and then store in air-tight container.

  • Relish the delicious Paruppu Podi with hot steaming rice along wit ha teaspoon of ghee and get ready to devour!

Love the Recipe? Share with Everyone
   87   
87
Shares

More Home Made Powders / Masala

  • Idli Podi Recipe | Idli Milagai Podi Recipe | Gunpowder Recipe
  • Peanut Chutney Powder | Shenga Chutney Pudi Recipe
    Peanut Chutney Powder | Shenga Chutney Pudi Recipe
  • Kalathu Podi Recipe
    Kalathu Podi Recipe
  • Homemade Sprouted Ragi Powder Recipe | Ragi Porridge for Babies
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe

  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge

  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe

  • A bowl of Dal Palak, a creamy and nutritious Indian lentil curry made with spinach, garnished with a flavorful ghee tempering of cumin seeds, red chilies, and garlic, served alongside rice and roti.
    Dal Palak

  • A bowl of rich, dark brown Vatha Kuzhambu Paste with a glossy texture, garnished with fried curry leaves and turkey berries, placed on a wooden surface alongside tamarind, red chilies, and spice ingredients.
    Vatha Kuzhambu Paste

  • A delicious bowl of Kadhi Pakora, featuring golden, crispy pakoras served in a creamy, tangy yogurt gravy, garnished with fresh cilantro and a tempering of mustard seeds and curry leaves.
    Kadhi Pakora | Besan Ki Kadhi

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required