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Andhra Paruppu podi recipe, pappula podi,Andhra mess Paruppu podi, Kandi podi with step-by-step pictures and video recipe. Check out the Parruppu powder recipe. If you like the video pls SUBSCRIBE to my channel. Check out other podi varieties' video

WHAT IS SPECIAL ABOUT dal CHUTNEY POWDER?

Podi is a south Indian condiment. Andhra-style pappula podi popularly known as kandi chutney is super easy to make. It tastes best when mixed with rice with a dollop of ghee or a few drops of sesame oil. you can also serve paruppu poondu podi as chutney powder with sesame oil for idli | dosai tiffin variety

10 MINS ANDHRA-STYLE paruppu podi

If you are bored with regular rice accompaniment this instant podi recipe comes in handy. Protein-rich tasty podi.

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting.

WILL THE PODI TASTES SPICY?

I used guntur red chilli and Kashmiri chilli powder. Adjust the quantity according to your spice. My version of poondu paruppu podi is not spicy.

SHELF LIFE OF dal podi

Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for months. Always use a dry and clean spoon for longer shelf life

ALWAYS ROAST IN LOW- medium FLAME

Initially heat the oil on medium flame. Always roast on low - medium. Since we roast all the ingredients together it is important to spread them well.

PODI RECIPE COLLECTION

Ingredients

1/4 teaspoon sesame oil

1/2 cup toor dal

1 tablespoon chana dal

1/2 tablespoon urad dal

1 tablespoon moong dal

1/3 cup pottukadalai

2 Andhra red chilli

1 Karnataka red chilli

1/2 teaspoon pepper

1 teaspoon cumin seeds

1/2 teaspoon asafoetida

Required salt

how to make paruppu podi with step-by-step pictures

first, add oil to a wide heavy bottomed pan and heat on medium flame

turn down to low - medium flame
Furthermore add toor dal, urad dal, chana dal, and moong dal; mix well and roast

Spread well in between roasting

Roast till the dal starts to change colour

Add cumin seeds, pepper, curry leaves, and garlic; mix well and roast

roast till dal turns golden brown and aromatic

Furthermore, add pottukadalai; mix well and turn off the stove

Finally, add asafoetida and the required salt; mix well and spread

let it cool in the same pan. Pan heat is enough to roast other ingredients
Separate the garlic and transfer the rest to a mixie jar

Grind paruppu podi. Mix well in between

Finally, add garlic grind 2-3 times or to your desired texture; mix well in between

Transfer to a plate and spread

cool completely then store in an airtight container