Pachai payaru paruppu podi | Green gram idli podi

Pachai payaru paruppu podi | Green gram idli podi | podi Saddam | idly podi | Pacha payaru podi | Moong bean Podi | Green gram chutney powder | pacha payaru idli podi with step-by-step pictures and video recipe. Check out the green gram podi recipe. If you like the video pls SUBSCRIBE to my channel. Check out other podi varieties' video

why pacha payaru podi?

We often need quick lunch options for weekday work/ school lunch. if you make and keep moving bean rice powder, you can prepare a variety rice in less than 5 minutes. Premix powder stays good for months at room temperature. It is also a tasty chutney powder for tiffin items

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. remove the cap just before grinding.

TAMARIND - TIPS TO NOTE

always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won't cook through.

SHELF LIFE OF payatha maavu paruppu 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 a longer shelf life

WILL THE green moong bean chutney PODI TASTES SPICY?

 I used Karnataka red chilli. it gives perfect spice and color to the Andhra-style horse gram powder. Adjust the red chillies according to your spice. My version of pachai payaru podi is not spicy. It is a kids-friendly spice.

always roast in low flame

Initially heat the oil on medium flame. Always roast on low flame and avoid medium or high flame. Since we roast all the ingredients together it is important to spread well and roast on low flame. 

Can I roast ingredients separately?

yes, if you are not comfortable roasting all ingredients together. Roast them separately 

PULSE THE PODI

I recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture adds garlic; grind it to your desired texture.

VARIATION FOR GARLIC horse gram CHUTNEY POWDER

• You can increase Pepper and reduce chilli spice
• Add curry leaves while roasting other ingredients
• coriander seeds can be roasted along with cumin and sesame seeds
• Skip garlic for no garlic  podi
• I used a pre-seasoned cast iron pan. If you are using a regular pan add the oil

PODI RECIPE COLLECTION 

Ingredients 

1/2 cup pachai payaru

2 tablespoon chana dal

7 red chilli

1/2 tablespoon sesame seeds

1 teaspoon cumin seeds

1/2 teaspoon pepper

2  garlic 

small piece of tamarind

1/2 teaspoon asafoetida 

required salt

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

• first, heat the pan
• add pachai payaru, Chana dal, and red chilli; saute till the color changes

• Furthermore add pepper, cumin seeds, and sesame seeds; saute till they turn aromatic and change color

• Add garlic and saute for 2 minutes

• Turn off the stove
• Add asafoetida and the required salt

• Keep garlic aside

• Cool and pulse

• Add garlic and grind again

• Cool and store in an airtight container 

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Ingredients

• 1/2 cup pachai payaru
• 2 tablespoon chana dal
• 7 red chilli
• 1/2 tablespoon sesame seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon pepper
• 2 garlic
• small piece of tamarind
• 1/2 teaspoon asafoetida
• required salt

Instructions

• first, heat the pan
• add pachai payaru, Chana dal, and red chilli; saute till the color changes
• Furthermore add pepper, cumin seeds, and sesame seeds; saute till they turn aromatic and change color
• Add garlic and saute for 2 minutes
• Turn off the stove
• Add asafoetida and the required salt
• Keep garlic aside
• Cool and pulse
• Add garlic and grind again
• Cool and store in an airtight container

Video

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