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Kandi Podi-Paruppu Podi-Andhra Style Paruppu Podi Recipe

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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. Another favourite of ours is this chutney podi which uses roasted coconut, coriander, chillies, and spices. It goes fabulous with rice, just like this Andhra paruppu podi.

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

Kandi Podi-Paruppu Podi-Andhra Style Paruppu Podi Recipe

INGREDIENTS
(Recipe adapted 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

INSTRUCTIONS:

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.

Here’s our family recipe for idli dosa podi in that you want a podi recipe for idli, dosa, etc. 

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  1. Being Proactive 🙂

    I will run out of paruppu podi very soon and hence my quest for a recipe began since I wasn't sure of the type of dals to use. Finally found a good recipe, thanks Nags.

    You could also add dried coconut (Kopra), and very little jaggery it will enhance the taste further 🙂

    Reply

  2. Hey Nags,
    Greetings from Leeds,UK! I just ran out of the parrupu podi that my paati packed for me and I was longing for a taste of it. Thanks a lot for your recipe! I tweaked it a bit and added a few pinches of garlic and ginger powder. Tastes awesome!

    Reply

  3. I am an American and tried this receipe. I must say – it is simply superb in taste and I am in love with it now. But I want to know, why it is called gun powder?? and what effect this has on health? I find this promoting my senses and making me active. Is it kind of stimulant? Why it is called gun powder? Thanks in advance

    Reply

  5. Hi there, I am not sure why this is called gun powder, I am not an Andhra native. Sorry about that. I do know that this is protein rich because of the lentils and when served with the clarified butter (ghee) its a pretty healthy thing to have, but of course in moderation. Glad you liked it!

    Reply

  6. I think that's beautiful! Even in India/Asia, people are growing more "westernized" so its refreshing to see that some in the West are embracing our culture too. I was raised a Hindu although my family is not vegetarian. I do believe that Indian food, if cooked right (not the stuff they serve you in restaurants) can be healing and very very nourishing.

    Reply

  7. Nags, thanks for the response. My wife is French and we have two male kids 8 and 10 years. I want to them to grow up with Asian/ Hindu/ India/ Buddh cultures, we are trying hard. So, we stay away from meat, eggs and fish completely. My wife is pleased with the academic performance of our boys and also their sober behavior. Though I cannot prove or generalize, am seeing the effects directly. Especially eating dal with ghee has lot of positive impact, I believe. Similarly, sambar is a great one too. Anyway, it is just my thinking, sorry if I make you boring with my bla bla

    Reply

  8. Hi there, I am not sure why this is called gun powder, I am not an Andhra native. Sorry about that. I do know that this is protein rich because of the lentils and when served with the clarified butter (ghee) its a pretty healthy thing to have, but of course in moderation. Glad you liked it!

    Reply

  9. I am an American and tried this receipe. I must say – it is simply superb in taste and I am in love with it now. But I want to know, why it is called gun powder?? and what effect this has on health? I find this promoting my senses and making me active. Is it kind of stimulant? Why it is called gun powder? Thanks in advance

    Reply

  10. Whole red chillies are already in the recipe for the poriyal podi. Adding peppercorns should enhance the taste in a different way so by all means, try it. I am guessing that podi can also be used for kara kozhambu and arachu vitta kozhambu and such 🙂

    Reply

  11. Naga, we looooove this podi ( and not overdoing the love part!!!!)
    I do have a question, will adding whole peppercorns and whole red-dry chiles make a difference? if not, which stage to add them?

    Reply

  14. 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…

    Reply

  15. 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 🙂

    Reply

  16. 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.

    Reply

  17. 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!

    Reply

  20. Aparna – Yes, adding garlic is very common though the original version doesn’t include it. I was just lazy to 😀

    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 🙂

    Reply

  22. 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

    Reply

  24. 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?

    Reply

  25. 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?

    Reply

  26. 😀 Gun powder – that name always makes me laugh… After the Kerala chammanthi podi with coconut, this is my favorite podi… Great picture too!

    Reply
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