Paruppu Podi Recipe with Garlic

Paruppu podi recipe for rice. Paruppu podi made with the addition of Garlic – Andhra style. Kandi Pappu podi recipe. Recipe with step by step pictures and video.

Andhra style paruppu podi with garlic / Kandi pappu podi served with hot white rice and ghee is a meal in itself. This is a very simple recipe and can be made at home in under 20 minutes. The lentils, garlic and spices are roasted and ground to a powder. We like the podi ground fine at home. If you like a coarse texture, set aside a tablespoon of the lentil mixture before grinding. Grind the rest of the mixture to a fine powder and add back the lentil mixture and pulse a few times so the lentils added retain its coarse texture. Adjust the spice levels according to your taste. I add a few Byadagi / Kashmiri chillies for colour along with the regular Gundu chillies. The garlic is used in this recipe along with the skin. The roasted skin gives a fantastic aroma and flavour. If you want a paruppu podi that is deep yellow in colour, omit the curry leaves. Store the podi in a airtight container and use it within a month.

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Here are the step by step pictures of how to make Paruppu Podi Recipe with Garlic

Slightly smash the garlic along with the skin. Add it to a hot skillet along with a little coconut oil. Roast for a minute. Set aside to cool. The skin adds a lot of aroma and flavour to the powder.

Add in the toor dal to the pan. Add in the cumin seeds and black pepper. Dry roast on a low flame. Low flame is key as you do not want to burn the lentils. Roasting on a low flame brings out a lot of flavour from the lentils.

After a couple of minutes add in the red chillies and the curry leaves. If you want a bright yellow colour powder, omit the curry leaves. Dry roast all the ingredients on a low flame until the lentils are golden in colour.

Add in the fried gram / pottu kadalai and dry roast for a few seconds.

Switch off the flame and add back the roasted garlic, asafoetida and salt. Mix well to combine.

Immediately, transfer the roasted mixture to a plate / bowl. Let it cool completely. Do not leave the mixture in the pan as it will still continue to cook the lentils and the lentils may burn.

Grind the mixture to a fine powder. We like the podi ground fine at home. If you like a coarse texture, set aside a tablespoon of the lentil mixture before grinding. Grind the rest of the mixture to a fine powder and add back the lentil mixture and pulse a few times so the lentils added retain its coarse texture.

Store the podi in a airtight container and use it within a month. Serve the podi mixed with rice and hot ghee.

Paruppu Podi Recipe with Garlic

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Paruppu podi recipe for rice. Paruppu podi made with the addition of Garlic – Andhra style. Kandi Pappu podi recipe. Recipe with step by step pictures and video.

• Total Time: 20m
• Yield: 1.5 cups 1x

Ingredients

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6 cloves of garlic
1/2 teaspoon coconut oil
3/4 cup toor dal
1/4 teaspoon cumin seeds
1/2 teaspoon black pepper
6 dried red chillies
2 Byadagi / Kashmiri red chillies
2 sprigs curry leaves
1/2 cup fried gram (pottu kadalai)
1/4 teaspoon asafoetida
1 teaspoon salt

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Instructions

Slightly smash the garlic along with the skin. Add it to a hot skillet along with a little coconut oil. Roast for a minute. Set aside to cool. The skin adds a lot of aroma and flavour to the powder.

Add in the toor dal to the pan. Add in the cumin seeds and black pepper. Dry roast on a low flame. Low flame is key as you do not want to burn the lentils. Roasting on a low flame brings out a lot of flavour from the lentils. After a couple of minutes add in the red chillies and the curry leaves. If you want a bright yellow colour powder, omit the curry leaves. Dry roast all the ingredients on a low flame until the lentils are golden in colour. Add in the fried gram / pottu kadalai and dry roast for a few seconds.

Switch off the flame and add back the roasted garlic, asafoetida and salt. Mix well to combine. Immediately, transfer the roasted mixture to a plate / bowl. Let it cool completely. Do not leave the mixture in the pan as it will still continue to cook the lentils and the lentils may burn.

Grind the mixture to a fine powder. We like the podi ground fine at home. If you like a coarse texture, set aside a tablespoon of the lentil mixture before grinding. Grind the rest of the mixture to a fine powder and add back the lentil mixture and pulse a few times so the lentils added retain its coarse texture.

Store the podi in a airtight container and use it within a month. Serve the podi mixed with rice and hot ghee.

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 10m