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.
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
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 🙂
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.
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 love the andhra podi!! with hot ghee. what camera have you bought?
Lovely post! this podi, ghee n papads one heavenly combo nags!
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 🙂
Thats of course is my favorite gun powder..thanks for the entry nags
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