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This is a sort of chutney powder. We, in Tamil nadu and Andhra too, keep this powder in handy at home. This can be mixed with rice and ghee, mix a spoon of gingely oil/coconut oil/ghee, with 2 spoons of powder and have it with idly, dosa etc. It is tasty with chapaati too.
Now to the ingredients:
1. 2 cups/200 gms. Fried gram/Pottu kadalai (dry roasted)
2. 1/2 cup/50 gms. Tuvar Daal/Tuvaram paruppu (dry roasted)
3. 1 tbs. Pepper (dry roasted...roast very lightly)
4. 2 " long piece of Dry ginger
5. 3-4 red chillies (reduce or increase as per your taste)
6. A piece of Hing/asafoetida
7. Curry leaves
8. 1 tsp. of sugar (optional)
9. Salt - as per taste.
10. 1 tsp. coconut oil
Method:
First dry roast tuvar dhaal for half a minute and then add fried gram and dry ginger. Roast for half a minute. Then add pepper. Roast for half a minute. Half a minute means, stirring for 5-6 times! Put this mixture in a plate.
Take 1 tsp. of coconut oil in the same kadai. Add the piece of hing. It will bubble up, then add red chillies and curry leaves. After half a minute, add all the dry roasted ingredients. Stir it a few times. Switch off the stove.
After it cools a bit, powder it in the mixer adding sugar and salt. Paruppu podi ready!
A relative of mine, adds half tsp. of dri-tam powder...tamarind powder. I do add sometimes to have some variation!
Try it and tell me if you like it! Very easy to make powder.
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| Paruppu podi |
Now to the ingredients:
1. 2 cups/200 gms. Fried gram/Pottu kadalai (dry roasted)
2. 1/2 cup/50 gms. Tuvar Daal/Tuvaram paruppu (dry roasted)
3. 1 tbs. Pepper (dry roasted...roast very lightly)
4. 2 " long piece of Dry ginger
5. 3-4 red chillies (reduce or increase as per your taste)
6. A piece of Hing/asafoetida
7. Curry leaves
8. 1 tsp. of sugar (optional)
9. Salt - as per taste.
10. 1 tsp. coconut oil
Method:
First dry roast tuvar dhaal for half a minute and then add fried gram and dry ginger. Roast for half a minute. Then add pepper. Roast for half a minute. Half a minute means, stirring for 5-6 times! Put this mixture in a plate.
Take 1 tsp. of coconut oil in the same kadai. Add the piece of hing. It will bubble up, then add red chillies and curry leaves. After half a minute, add all the dry roasted ingredients. Stir it a few times. Switch off the stove.
After it cools a bit, powder it in the mixer adding sugar and salt. Paruppu podi ready!
A relative of mine, adds half tsp. of dri-tam powder...tamarind powder. I do add sometimes to have some variation!
Try it and tell me if you like it! Very easy to make powder.
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5 comments:
I love parupu podi. When there is nothing else in the house , we can just have it with rice and some aplam.
RAMA ANANTH: Both of us like too!
Thanks for the jet speed comment, Rama!
Paruppup podi A1 Quality. Superb !
Thanks for sharing.
My mom used to make this sandhya for my dad,who used to like it a lot. Can we skip dry ginger??
Vai.Gopalakrishnan: Thank you, Sir!
SARITHA: I think it should not make much difference. Anyway, pepper is there to give flavour and taste.
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