Paruppu podi finds a permanent place in my kitchen. We all love to eat it mixing in hot steamed rice with ghee and having Pappad and any Vegetable Kootu or Vathakuzhambu as its Side dish. Even Thayir Pachadi (Raitha) is the good combination for this. This gives a great hand to support as a companion to rice when there is a shortage of smabhar or rasam un expectedly. Paruppu podi the powder made from the roasted lentils with spices and it is a traditional dish. It is made in different styles in different families and places. I make it in 3 ways. Entirely with Thur dhal, Entirely with Moongh dhal or With the combination of Lentils. But the Combined Lentils Powder gives the wonderful taste and flavour. I also add garlic to it though it is optional.
Ingredients for making Paruppu Podi:
Thur dhal - 1cup
Moong dhal - 1 cup
Roasted chana (Pottu kadalai) - 2 cups
Red chillies 10
Pepper corns 1 tea spoon
Garlic pearls 10 or 15
Salt to taste
Hing (If garlic is not used) 1/2 tea spoon.
Sesame oil 2 table spoons
Method for making Paruppu Podi:
Heat a heavy bottomed kadai and dry roast moongh dhal till the colour changes to light brown and aroma comes. Transfer it to a broad bowl. Then fry peppercorns till they splutter and keep aside.
Then heat 2 table spoons of oil and fry thur dhal. Fry it for a minute and add red chillies and garlics to it and keep frying. Then add the roasted chana and fry all together till the Thur dhal and roasted channa becomes golden brown. Since roasted chana fries fastly, we add it half the way.
Wait till everything cools down and grind to fine powder adding salt. Store it in air tight box.
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