It is rare that you do not find a small bottle with some 'podi', to mix with hot steamed rice, in my pantry. Hot rice, a generous spoonful of ghee or gingelly oil and to mix with it a 'podi', can be a 'go to comfort food' for me. 'Podi' is a powdered and spiced mix of dhals or other varieties. I stock up on thengai podi, sambharapuli, dry coriander powder, curry leaves powder regularly. My husband's favourite is though the simple paruppu podi.
Paruppu podi is an awesome mix needing just three or four ingredients other than salt, a roasting of ingredients for few minutes and grinding them down to a powder, is all the labour required
. I have read some recipes that use roasted gram along with the staple thuvaram paruppu/ thur dhal, while there can be an added flavour by adding garlic also. What I make is a simple version with just three ingredients and salt. While I like to eat my rice just with the podi and ghee, my husband likes to add some 'rasam' to moisten the otherwise dry dish. This podi has quite a shelf life and can be stored at room temperature. This is one easy spice mix to make and store.
Paruppu Podi
Yield: 150 grams of powder
Ingredients:
2/3 cup split pigeon peas/ thur dhal/ thuvaram paruppu
2 teaspoons whole black peppercorns
6-8 dry red chillis
1&1/2 teaspoon sea salt (Adjust as required or if using table salt)
Method:
Dry roast on a medium flame the dhal until it is aromatic and slightly brown. Transfer to the grinding jar and allow to come to room temperature.
Dry roast the chillis until brittle and pepper to heat.
Also roast the salt until very warm to touch.
Add all of the roasted ingredients to the roasted dhal. Take it in a blender or spice mixer and grind to a somewhat smooth powder. It shall not be finely powdered, a little coarse texture is good.
Transfer to a storing bottle or jar.
Use as required.
Serve with hot rice and some ghee or gingelly oil.
My Legume Love Affair, the original idea initiated by Susan is now being taken on and hosted by Lisa. This 85th Edition of the same event is hosted by Jagruthi. I would love to send this to the same.
Paruppu podi is an awesome mix needing just three or four ingredients other than salt, a roasting of ingredients for few minutes and grinding them down to a powder, is all the labour required
. I have read some recipes that use roasted gram along with the staple thuvaram paruppu/ thur dhal, while there can be an added flavour by adding garlic also. What I make is a simple version with just three ingredients and salt. While I like to eat my rice just with the podi and ghee, my husband likes to add some 'rasam' to moisten the otherwise dry dish. This podi has quite a shelf life and can be stored at room temperature. This is one easy spice mix to make and store.
Paruppu Podi
Yield: 150 grams of powder
Ingredients:
2/3 cup split pigeon peas/ thur dhal/ thuvaram paruppu
2 teaspoons whole black peppercorns
6-8 dry red chillis
1&1/2 teaspoon sea salt (Adjust as required or if using table salt)
Method:
Dry roast on a medium flame the dhal until it is aromatic and slightly brown. Transfer to the grinding jar and allow to come to room temperature.
Dry roast the chillis until brittle and pepper to heat.
Also roast the salt until very warm to touch.
Add all of the roasted ingredients to the roasted dhal. Take it in a blender or spice mixer and grind to a somewhat smooth powder. It shall not be finely powdered, a little coarse texture is good.
Use as required.
Serve with hot rice and some ghee or gingelly oil.
My Legume Love Affair, the original idea initiated by Susan is now being taken on and hosted by Lisa. This 85th Edition of the same event is hosted by Jagruthi. I would love to send this to the same.
My favourite parupu podi always and I am a very big podis fan.
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