I’m in a cleaning spree today and thought of keeping something light for lunch. I remembered that I had recently made some parappu podi and decided to share the easy recipe with you all. Parappu means lentil and podi means powder. So, this is a powder made with lentils and very popular in South India. I had earlier shared a recipe for Curry Leaves powder and these really comes handy when you are not in a mood to cook something elaborate.
Check out this quick video to make Parappu Podi.
We usually mix parappu podi with a spoon of ghee , plain steamed rice and enjoy it with some papads. I use it to spice up curry too. I’m going to have a busy day and hope you all have a great day..
Parappu Podi Recipe
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- Toor Dal/Yellow pigeon peas split – 1 cup
- Curry leaves – 1 sprig
- Garlic cloves – 6-8
- Asafoetida/hing – 1/4 tsp
- Dried Red Chillies – 6-8
- Salt to taste
Instructions
- In a frying pan, add dal and roast on low flame.
- Add asafoetida and keep roasting till lentils turn light brown. Transfer in a plate.
- Now roast red chillies. Transfer in a plate.
- Roast curry leaves and garlic too.
- Let all roasted ingredients cool down completely.
- Add all the ingredients with salt in your blender and blitz it to make a coarse powder.
- Spread the powder on a newspaper and let it cool down completely before storing in an airtight container.
Notes
You can store this powder for a long time upto 3 months.[br]Always store in a dry and cool place and use a dry spoon to use it.[br]You can increase or decrease red chilies as per your taste.[br]You can also add roasted garlic while grinding if you love the prominent taste of garlic.
This looks like it could be really good!
Great information!
My favorite recipe all time in hotels…. You have lovely pictures priya..
great info, looks like something I would have