• Andhra paruppu podi


    Andhra parupu podi. 

    Step by step photos


    This is a pre made dhal powder to be added directly to hot white rice with a tsp of ghee or oil.
    No curry or side dish required, goes well with papad or pickle.

    I am adding a recipe for Andhra Paruppu podi, a traditional recipe made from dhals with chilies. This is for a busy day, when you dont have time cook. Are you in a hurry or back from a busy day. Steam some rice, add this powder and mix well by adding some ghee or oil. My choice is Extra virgin olive oil galic flavored. Hmmm yummy..
    I have described the original recipe, but the ingredients can be added or reduced according to your choice, for example I have added garlic, which can be removed if garlic is not your choice. Chili and salt are of course according to your choice. I have added 10 round red chili and a tsp of pepper. Pepper is totally optional or you can reduce the chili and add peppers. Asafoetida (hing or perungayam) is one more important ingredient and of course very specific to south India, this is also totally optional, if you have not tasted any food with Asafoetid.

    Ingredients:


    1 cup toor dhal.
    1 cup Roasted Bengal gram (Potukadalai)
    Handful of curry leaves, you add thai basil instead. 
    half cup of garlic flakes. 
    10 Round red chili.
    A tsp of pepper.
    Half a tsp of jeera and poppy seeds. 



    Dry roast all the ingredient and blend them together, add salt for taste. 

    After grinding them, roast them back in a pan for long life of the powder, this will get id off the moisture in the powder, and gets long shelf life.

    Store in a air tight container. This powder can be stored at room temperature.

    Add 2 tsp of this powder to half cup of rice with a tsp of oil or ghee.. 

    Roasting toor dhal



    Roasting Roaster bengal gram


    Curry leave and garlic dry roasting


    Red Chili, pepper, poppy seed and Jeera


    Grinding them together, with no oil or water


    Paruppu podi is ready


    For long storage, Toss them back in a pan for a minute.


    Store in air tight container. Enjoy Paruppu podi with hot rice and a tsp of ghee.

      


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    About

    I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.

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