Paruppu Podi, a quintessential South Indian side dish, is a flavorful and versatile powder made from roasted lentils and spices. This simple yet incredibly satisfying condiment adds a depth of taste to rice, idli, dosa, or even roti, making it a staple in many households. Its nutty aroma and subtle spice blend create a unique culinary experience that's both comforting and exciting. The best part? It's surprisingly easy to make at home, requiring only readily available ingredients.
Forget complicated recipes and lengthy cooking times; this Paruppu Podi recipe offers a quick and straightforward method to create this delicious powder. We'll guide you through each step, from roasting the lentils to grinding the spices, ensuring you achieve the perfect balance of flavors and textures. Ready to embark on this culinary journey and create your own batch of this irresistible South Indian delight? Let's get started with the step-by-step instructions below.
Tools Needed
- Pan
- Mortar and Pestle
- Mixing Bowl
Ingredients
- Toor Dal (Split Pigeon Peas)
- Chana Dal (Split Chickpeas)
- Red Chillies
- Urad Dal (Split Black Lentils)
- Sesame Seeds
- Dried Red Chillies
- Mustard Seeds
- Curry Leaves
- Salt
- Oil
Step-by-Step Instructions
Step 1. Roast and Grind the Lentils
- Begin by preparing the lentils.
- Dry roast the dals (toor dal, chana dal, and urad dal) until they turn golden brown.
- Allow them to cool slightly.
- Grind the roasted dals into a coarse powder using a mortar and pestle or a grinder.
Step 2. Temper the Spices
- In a separate pan, heat oil and add mustard seeds. Once they splutter, add dried red chilies and curry leaves.
Step 3. Combine and Season
- Next, add the ground dal powder to the pan.
- Mix well, ensuring all ingredients are combined.
- Add salt as per your preference.
Step 4. Cool and Store
- Remove from heat and let it cool completely.
- Store the Paruppu Podi in an airtight container.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Adjust the amount of red chilies according to your spice preference.
- For a smoother powder, grind the mixture for a longer duration.
- Ensure the dals are completely dry before grinding to prevent clumping.
- This versatile side dish can be enjoyed with rice, idli, dosa, or other South Indian staples.
Nutrition
- Calories: approximately 450-550
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 15-20g
FAQs
1. Can I use different types of lentils for Paruppu Podi?
While toor dal (split pigeon peas) is traditional, you can experiment with other yellow lentils like moong dal (split yellow mung beans) for a slightly different flavor profile. However, stick to yellow lentils for best results.
2. How long can I store homemade Paruppu Podi?
Store your Paruppu Podi in an airtight container in a cool, dry place. It should remain fresh for about 2-3 weeks. For longer storage, consider freezing it.
With its simple ingredients and straightforward method, making Paruppu Podi at home is a rewarding experience that brings the authentic taste of South India to your table. This versatile powder adds a delicious and unique depth of flavor to a variety of dishes, making it a welcome addition to any kitchen. Enjoy the satisfying crunch and delightful spice blend of your homemade Paruppu Podi!