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This is my dad's favorite accompaniment to anything. So much so that each time I visited home from Hyderabad, he would request for this and only this. I try it when we go to Andhra thali restaurants but recently I started craving them and decided to make some.
Andhra Paruppu PodiWhat I Used
(Recipe from here)
Toor dal / Tuvaram paruppu /Split gram - 1 cup
Moong dal /Paasi paruppu / Cherupayar Parippu - 1/2 cup
Chana dal / Kadala paruppu / Bengal gram - 1/2 cup
Red chilli powder - 2 tbsp
Black pepper powder - 2 tsp
Hing / Asafoetida / Perungayam - 1/2 tsp
Jeera / Jeerakam - 1 tbsp
Salt - to taste
How I Made It:
1. Dry fry all the dals separately until they turn golden brown. Mix well.
2. Add the jeera and hing to the dal mixture when its still hot and keep aside to cool.
3. Once cool, grind to a course/fine powder depending on preference.
4. Add red chilli powder, pepper and salt to the ground mixture and store in an airtight jar.
Serving suggestions:
- With steamed white rice and hot ghee.
- Mix with some curd or oil and serve with dosa.
- Some variations include adding dry fried curry leaves to the powder. I am sure that's yummy as well, I just didn't have enough curry leaves in hand.
This is my entry to the 7th helping of Legume Love Affair being served by Srivalli this time.
21 People Said..:
thats completely a new preparation for me,though heard a lot about this.thanks for sharing..
Liked the name-gun powder!! Looks awesome,another variety of podi is added to my podi list!
nice.. i am going to try this. awesome pic.
My m-i-l makes this... thanks so much for the recipe. Sounds great.
My hubby always craves abt this Nags..Looks good..:)
Great! Another powder for me to bookmark to try!
Happy New Year!
:D Gun powder - that name always makes me laugh... After the Kerala chammanthi podi with coconut, this is my favorite podi... Great picture too!
Give me "gun powder" (the edible kind) in any variation and I love it. In fact, at home I'm famous for eating milagapodi with idlis or dosais )not the other way around!
I saw a version of this in a magazine with garlic. Is that usual?
Hi Nags, Great entry!! Ravi loves 'gun powder' and he always insists on calling it that. We use roasted red chillies and roasted whole black pepper and grind all together. Awesome pic, did you buy a new camera?
that's a new preparation for me Nags...will try this...great pic too!!!
I love gunpowder Nags, & ittakes me back years to my schooling in Banglaore! How yummy! Greatr recipe. The last batch I had is what Arundhati mailed to me from Hyd which we polished off...I'll have to make my next batch!! Have a great great 2009! Love Deeba
Thats of course is my favorite gun powder..thanks for the entry nags
Aparna - Yes, adding garlic is very common though the original version doesn't include it. I was just lazy to :D
Shreya - I did! But this pic was taken long before I did. So still the old Nikon L10 doing its magic here. I am still twiddling around with the new cam so it will be a while before I churn out wow pics :)
Lovely post! this podi, ghee n papads one heavenly combo nags!
i love the andhra podi!! with hot ghee. what camera have you bought?
Nothing to beat the Andhra style "Paruppu podi"! When we were in Madras last month, I got some from Grand Sweets but doesn't come close to the home-made podi that my Telugu friend's mom makes. Still haven't figured out what the secret ingredient is. Garlic? Freshly cooked steaming white rice, and lots of home-made ghee and paruppu podi.. hmmm.. my mouth waters!
I am very crazy about paruppu podi that I enjoyed at thirumala restaurant in Thirumalai. Does it give similar taste? If yes, then I can easily try it. I feel hungry in seeing ur pictures.
I don't think I have been to thirumala restaurant in Thirumalai but this paruppu podi has a pretty authentic taste, so please do try it :)
Thanks for the Recipe. was searching for the same for the past few days and at last bought from super Mkt. Now I will prepare on my own :)
By the way can we add Red gram to it? Please let us know...
Lakshmi - you can but that will alter the taste a bit. This will taste more authentic
Thanks for the Reply Nags :)
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