Paruppu Podi | Lentil & Spice Mix For Rice | Kandi Podi
- Paruppu is a Tamil word for lentils/ dals. Podi means powder.
- Paruppu Podi is a blend of lentils and spices roasted in a low flame and ground.
- This podi is nutritious and has a burst of flavours and awesome aroma.
- Are you running short of time to make dal or curry for rice? Add a spoonful of this Kandi podi or paruppu podi to steaming hot rice and enjoy it as is or with papad or pickle or curd or salad or any vegetable stew.
- கடலை பருப்பு / Split Bengal Gram- 4 TBSP/1/4 cup
- துவரம் பருப்பு / split pigeon peas / toor dal – 4 TBSP/ 1/4 cup
- பொட்டு கடலை / Fried Gram Dal/bhuna chana – 4 TBSP
- இடிச்ச பூண்டு / Crushed garlic 04/1tbsp of garlic to crush
- உப்பு / Salt 1 tbsp rock salt
- காய்ந்த மிளகாய் / Dry Chilli – 12
- பெருங்காயம் / Asafoetida 1 tsp
- கறிவேப்பிலை / Curry leaves 2 tbsp
- நெய் / Ghee – 1 Spoon
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- Jaggery (optional) 1 tbsp
- Heat a pan. Add toor dal and stir in on a slow flame continuously. This will take time. Roast until golden brown. After it cools down taste it. If it is crunchy, it is good to go. Transfer to a plate. Toor dal helps in binding.
- Add chana dal next. Saute for 2 minutes. Chana dal gives crunchiness. Then add red chillies, peppercorns, cumin seeds, and curry leaves. Saute until the curry leaves are crisp.
- Heat ghee in a pan. Crush garlic with skin and add to the ghee and saute until garlic turns golden brown in colour.
- Roast pottukadalai/ roasted gram for about 1.5 minutes on a low flame. Roasted gram gives aroma, smoothness and taste.
- In the same pan, roast rock salt on a low flame until it splutters
- After the roasted ingredients cool down,add hing and jaggery. If you are adding regular salt or table salt, do not roast it. In that case, add it directly with all other ingredients just before grinding. If adding rock salt, roast it. Transfer all the ingredients now to a mixer jar and grind to a powder.
- Then sift it in a sieve. Use the leftover kandi powder on the sieve, while making chutney or thogayal
- After the roasted dal cools down taste it. If it is crunchy, it is good to go.
- Toor dal helps in binding. Chana dal gives crunchiness. Roasted gram gives aroma, smoothness and taste.
- Do not peel the garlic. Wipe it clean and crush lightly with skin in a mortar and pestle.
- If you do not wish to add garlic, you can skip it.
- Adding jaggery is optional.
- Roast on a low flame throughout.
- If adding rock salt, roast and add. If you are using table salt, add it directly to the mixer while grinding all the ingredients.