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January 5, 2009

Kandi Podi-Paruppu Podi-Andhra Style Paruppu Podi Recipe

Paruppu Podi is a family favourite with curd rice. The Andhra style paruppu podi is known for its spice levels and flavour. I mostly eat it with melted ghee it when we go to Andhra thali restaurants but recently I started craving them and decided to make some.

Kandi Podi-Paruppu Podi-Andhra Style Paruppu Podi RecipeAndhra Paruppu Podi

Kandi Podi-Paruppu Podi-Andhra Style Paruppu Podi Recipe

What 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 to make Paruppu Podi:

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.