Paruppu Podi | Kandi Podi
Paruppu Podi, or Kandi Podi, is a flavorful powder made from roasted lentils, red chillies, curry leaves, pepper, cumin seeds, hing, and garlic. It is traditionally served as a rice accompaniment and is made using a combination of 3 types of dal. Follow our step by step guide with accompanying photos and video to learn how to make Paruppu Podi at home.
Having Paruppu Podi in our pantry is essential, especially when we are short on time to prepare meals. This podi serves as a lifesaver in such situations.
About Paruppu Podi
Homemade lentil powder, known as Paruppu Podi, is created by roasting a mix of lentils, red chilies, curry leaves, pepper, cumin seeds, hing, and garlic.
Paruppu Podi, also known as Kandi Podi in Andhra, is a well-known spice powder. It is a popular dish in Andhra mess and I had the pleasure of trying it once, which I thoroughly enjoyed. I attempted to replicate the taste a few times but was not satisfied with the results and did not want to share the recipe. However, after several trials, I realized that the ratio of dals is crucial for achieving the desired taste and texture. I am happy to say that I have finally perfected the recipe and this post serves as a testament to that.
This Paruppu Podi tastes close to the one in Andhra mess except for spice level, you can increase it if you like it more spicy. I had my kids in mind while making the paruppu podi so the spice level will be medium.
Video
Paruppu Podi Rice
Combine mixed lentil powder with rice and clarified butter, and you’ll have delicious mixed lentil powder rice. Alternatively, you can prepare a seasoning by heating oil, adding mustard seeds and curry leaves, and then mixing it into the mixed lentil powder rice.
More Spice Powders
Paruppu Podi Ingredients
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A blend of different types of lentils, such as toor dal, roasted gram dal, and moong dal, is utilized in the preparation of Paruppu Podi.
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Roasted whole pepper and cumin seeds are added as spices.
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Do not decrease the amount of garlic added, as it is used for its flavor-enhancing properties.
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I utilized a blend of Kashmiri red peppers and standard red peppers for both flavor and hue in this dish.
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Curry leaves and hing are included to enhance the flavor and aroma.
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I suggest adding jaggery, though it is not required, for a well-balanced final product.
Having Paruppu Podi in your pantry is essential for both busy and lazy days. It can also be a convenient travel snack by mixing it with cooked rice.
After returning from a trip, when we are too exhausted to cook, you can make do with this paruppu podi along with rice and appalam. These days, many well-known restaurants such as Saravana Bhavan, Annapoorna, and Sangeetha include paruppu podi as a part of their thali meals, served with ghee.
There are numerous versions of Paruppu Podi as every household has their own go-to recipe. My recipe comes from my mother’s old cookbook, but I have made some adjustments to cater to our liking. It has quickly become a favorite among my family, especially with the kids who request it often with rice.
To achieve the perfect paruppu podi, it is essential to roast all the ingredients over low heat. Burning the ingredients will result in an undesirable taste, so it is important to be patient and cautious during the roasting process.
Step by step instructions for making Paruppu Podi Recipe
Add 1/2 cup of toor dal to a large, sturdy saucepan. Make sure to keep the heat on low to medium and evenly roast the dal.
Toast without oil until it turns a golden brown color. Move onto a dish and leave to the side.
Mix in 1/4 cup of split moong dal.
Cook without oil until golden brown. Place on a plate and leave to cool.
5. Include 1/4 cup of roasted gram dal. Toast until it becomes a golden brown color. Then, place it on a plate and keep it aside.
Next, include 1 teaspoon of cumin seeds. Toast for one minute. Move to a dish and keep aside.
Add half a teaspoon of whole peppercorns. Dry roast for one minute. Transfer to a plate and leave aside.
Mix in 1/2 teaspoon of oil, followed by 7 Kashmiri red chilies and 5 regular chilies.
Roast the chilies until they begin to swell. Then, remove them from the heat and place them on a plate. Set them aside.
Mix in 1/4 cup of garlic, heaped.
Slowly cook until small areas turn golden. Move to a dish and leave to the side.
Add a handful of curry leaves.
Bake until golden and crunchy. Move to a dish and let it rest. TURN OFF.
Lastly, include rock salt and 1/4 teaspoon of hing.
Cook in a heated pan for one minute and then remove to a plate.
Allow the ingredients to cool down completely.
Place it in a dry mixer jar with 1 teaspoon of jaggery powder.
Please pulverize it into a fine dust.
After cooking, transfer the dish onto a plate and let it cool down. Once cooled, store it in a clean and dry jar. To enjoy, mix 2-2 teaspoons of paruppu podi with 1 cup of cooked rice and ghee.
Savor the combination of hot rice and ghee!
Expert Tips
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Slowly roasting each ingredient individually is the secret to achieving the ideal flavor in Paruppu Podi.
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Roast on a low or low-medium heat for evenly cooked ingredients.
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Before grinding, check that none of the ingredients contain any moisture. If you grind them immediately after roasting, they may clump due to the hot vapor. Therefore, it is important to let them cool down before grinding.
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Modify the amount of red chilies based on your preferred level of spiciness. I have included a total of 12 red chilies for 1 cup of dal, but feel free to add 15 or 20 if you prefer a spicier paruppu podi.
Variations
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You can also combine equal amounts of all three dals, which works well, but be sure to adjust the other ingredients accordingly. Additionally, increase the amount of red chilies as needed.
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Instead of using jaggery powder, you can also substitute with cane sugar or palm sugar powder.
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To give a tangy flavor, include 1/2 teaspoon of tamarind. If including, do so in the final step after roasting curry leaves and then add it to the mixture.
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Instead of using ghee, you have the option to mix it with gingelly oil and rice.
Suggestion for Serving and Storing
One can enjoy Paruppu Podi with rice and ghee as a side dish.
The flavor of Paruppu Podi will gradually decrease after 3 months at room temperature, but it can still be stored for a total of 6 months. For optimal taste and flavor, it is recommended to make smaller batches and use them while fresh.
FAQS
What is the meaning of Paruppu Podi?
Paruppu Podi, also known as Kandi Podi, is a flavorful powder made from roasted lentils and a combination of three different types of dal. The main ingredients include red chillies, curry leaves, pepper, cumin seeds, hing, and garlic. This tasty powder is often served as a delicious accompaniment for rice.
What is the purpose of Paruppu Podi?
Homemade Paruppu Podi can be combined with rice and ghee to make a flavorful meal. Simply mix the ingredients and savor the delicious blend.
What does Kandi Podi refer to?
In Tamil Nadu, lentil powder is commonly known as Paruppu Podi, while in Andhra it is referred to as Kandi Podi or Kandi Karam Podi.
If you have any further inquiries about the Paruppu Podi Recipe, please email me at [email protected]. You can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
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📖 Recipe Card
Paruppu Podi | Kandi Podi
Paruppu Podi, also known as Kandi Podi, is a powder made from roasted lentils and a blend of red chillies, curry leaves, pepper, cumin seeds, hing, and garlic. It is typically used as a flavorful accompaniment for rice.
Ingredients
- 1/2 cup toor dal
- 1/4 cup moong dal
- 1/4 cup roasted gram dal
- 7 pieces kashmiri red chillies
- 5 pieces red chillies
- a fistful curry leaves
- 1/4 heaped cup garlic
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole pepper
- 1/4 teaspoon hing
- 1 teaspoon jaggery powder
- rock salt to taste
Instructions
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In a deep-bottomed kadai, pour in 1/2 cup of toor dal. Maintain a low to medium heat and ensure even roasting.
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Toast until a golden brown color is achieved. Move to a plate and let it cool.
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Toast until a golden brown color is achieved. Move to a plate and let it cool.
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Include 1/4 cup of roasted gram dal. Toast until it turns a golden brown color. Put onto a plate and leave to the side.
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Next, incorporate 1 teaspoon of cumin seeds. Toast for one minute. Then, move them to a separate dish and let them cool.
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Include 0.5 tsp of whole peppercorns. Toast for 60 seconds. Move to a dish and leave aside.
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Mix in 1/2 teaspoon of oil, 7 Kashmiri red chillies, and 5 regular chillies.
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Cook the chillies until they become puffed. Then, move them to a plate and set them aside.
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Add 1/4 cup of garlic, heaping.
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Cook at a low temperature until light brown spots emerge sporadically. Move to a dish and let it sit.
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Include a handful of curry leaves.
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Bake until golden and crunchy. Move to a dish and let it rest. TURN OFF.
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Lastly, incorporate rock salt and 1/4 teaspoon of hing.
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Cook for one minute and then move to a dish.
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Allow the ingredients to cool down completely.
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Put it in a separate mixing container with 1 teaspoon of jaggery powder.
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Pulverize it into a fine dust.
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Move it to a dish, let it cool, and then store it in a clean, dry jar.
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Savor the combination of rice and ghee with Paruppu podi!
Notes
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The key to achieving a perfectly flavorful Paruppu Podi is to slowly and individually roast each ingredient.
Cook over a low or low-medium heat for evenly roasted ingredients.
Before grinding, ensure that there is no moisture in any of the ingredients. If you grind them immediately after roasting, they may clump due to the hot vapor. Therefore, it is important to let them cool down before grinding.
Modify the amount of red chillies based on your desired level of spiciness. I utilized 12 red chillies in total for 1 cup of dal, but you can raise it to 15 or 20 if you prefer a spicier paruppu podi.
Nutrition
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