Paruppu Podi
A fragrant and spicy South Indian lentil powder, perfect for mixing with ghee or sesame oil. This versatile 'gunpowder' adds a delicious kick to idli, dosa, and hot steamed rice.
For 8 servings
5 steps. 20 minutes total.
- 1
Heat a heavy-bottomed pan over low-medium heat
- a.Dry roast the toor dal, stirring frequently, until light golden and aromatic (about 5-6 minutes). Transfer to a large plate to cool. In the same pan, roast the chana dal until golden (4-5 minutes), then the urad dal until aromatic (3-4 minutes). Add both to the plate with the toor dal.
- 2
Step 2
- a.In the same pan, add the dried red chilies and black peppercorns and roast for 1-2 minutes until the chilies puff up slightly and become crisp. Add the cumin seeds and curry leaves and roast for another 30-40 seconds until fragrant. Transfer all spices to the plate with the dals.
- 3
Step 3
- a.Spread all roasted ingredients on the plate in a single layer and allow them to cool down completely to room temperature, about 20-30 minutes. This is a crucial step for a non-sticky, powdery texture.
- 4
Once completely cool, transfer the ingredients to a dry grinder jar
- a.Add the asafoetida (hing) and salt. Grind in short pulses for 1-2 minutes until you achieve a slightly coarse powder, avoiding continuous grinding to prevent clumping.
- 5
Step 5
- a.Spread the freshly ground podi on the plate again and let it cool for another 10-15 minutes. Once fully cooled, transfer the Paruppu Podi to a clean, dry, airtight container. It will stay fresh at room temperature for up to 2 months.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast each ingredient separately, as they all have different cooking times. This ensures everything is perfectly roasted without burning.
- 2Cooling the ingredients completely before grinding is the most important step for a perfect, non-clumpy podi.
- 3For a traditional texture, aim for a slightly coarse powder, not a fine one. Grinding in short bursts helps achieve this.
- 4Ensure your grinder jar is completely dry before adding the ingredients.
- 5To serve, mix 1-2 teaspoons of podi with a little melted ghee or sesame oil to form a delicious paste-like chutney.
- 6Store the podi in a glass jar for the best shelf life and to retain its aroma.
Adapt it for your goals.
Healthy
For a boost of healthy fats and fiber, add 2 tablespoons of flax seeds and 1 tablespoon of white sesame seeds. Roast them along with the cumin until they pop.
kid friendlyKid friendly
Reduce the dried red chilies to 2-3 Kashmiri chilies, which provide color without much heat. You can also add 1/4 cup of roasted peanuts for a milder, nutty flavor.
high proteinHigh protein
Incorporate 2 tablespoons of roasted sesame seeds and 2 tablespoons of roasted peanuts or almonds into the mix before grinding for added protein and a richer flavor.