By Niveditha Kalyanaraman
October 8th, 2023
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It is a lip-smacking spice powder mainly served as a condiment or as a side dish to rasam rice or sambar rice for lunch and dinner. It is mainly prepared from the combination of lentils and roasted chana dal mixed with dry spices.
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½ cup toor dal 1 tsp cumin / jeera ½ tsp pepper Few curry leaves 5 whole kashmiri red chilli ½ cup putani / roasted split gram dal / dariya / hurikadale 1 tsp oil 4 clove garlic, crushed 1 tsp salt Pinch hing / asafoetida
In a pan, dry roast toor dal on low flame. Roast till the dal turns aromatic. Further add cumin, pepper, few curry leaves and kashmiri red chilli. Roast till the curry leaves turn crisp. Now add putani and roast for another 1 minute. Transfer it to a blender and allow it to cool completely.
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In the same pan, heat oil and fry crushed garlic. Roast till the garlic turns golden brown. Transfer the roasted garlic to the same blender and allow to cool completely.
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Once the mixture is cooled completely, add 1 tsp salt, a pinch of hing. Blend to a fine powder without adding any water. Transfer the paruppu podi into an airtight container and enjoy with hot rice and ghee for a month or more.
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