How to prepare Andhra Paruppu Podi ??

Andhra is a state in India. Their meals is incomplete without this paruppu podi. Andhra Paruppu Podi literally means Andhra Lentils powder that is usually mixed with hot steamed rice along with ghee or oil.

We had never had this at home. But I started liking it after tasting it in a restaurant in Tirupati. Since then I would eagerly look for podi in any restaurant meals. My Hus too likes this podi a lot. 

Though this is not always available in my kitchen like Idli Podi, I prepare this whenever my hus stays here alone or whenever guests arrive for lunch or whenever I crave for this podi. So unlike Idli Podi (or Idli Milagai Podi), I don't prepare a fresh batch as soon as it gets over. I got this recipe from one of my friend whose native place is in Andhra. I've planned to learn more recipes from her during my vacation this time.

So here is the authentic Andhra Paruppu podi recipe:

Ingredients:

Toor Dhal (Thuvaram Paruppu) 1 cup
Split yellow Moong Dhal (Pasiparuppu) 1/2 cup
Pepper 1 1/2 tsp
Cumin 1/2 tsp
Dried Red Chillies 3
Garlic Cloves 4
Curry Leaves Few
Asafoetida 1/8 tsp
Salt

Method:

Dry roast the dhals separately until few turn slightly brown.

Dry roast the red chillies, garlic cloves, pepper and cumin seeds until they turn their color slightly. Allow to cool. Grind everything together in a mixer along with salt. Store in an air tight container.

Serve with steamed rice and oil/ghee.

 

Notes:

Toor Dhal is the main ingredient. Other ingredients are included according to one's taste preferences. Moong dhal can be replaced by Pottukadalai (Chutney Dhal / Roasted Bengal Gram) or Channa Dhal or a combination of all these. Since I include those dhals in Idli podi, I prepare this only with Moong dhal and Toor dhal & this looks like a perfect combination for us.

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