Paruppu Podi Recipe | Ambika Appalam Depot Paruppu podi
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
Servings: 300 gms
Heavy Bottomed Pan
- 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
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!
- 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.
Serving: 1tbsp | Calories: 76kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g