Go Back

paruppu podi

iyer paruppu podi
No ratings yet
Print Pin

Ingredients

  • 1/2 cup toor dal
  • 1 tablespoon chana dal
  • 2 Karnataka red chilli
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon asafoetida

Instructions

  • first, heat wide bottomed pan on a medium flame
  • turn down to low - medium flame
  • Furthermore, add toor dal; mix well and roast for a minute
  • Spread well in between roasting
  • Add pepper and red chilli; mix well and roast
  • Roast till the dal starts to change colour
  • Finally, add asafoetida and salt; mix well and turn off the stove
  • let it cool in the same pan. Pan heat is enough to roast other ingredients
  • Remove the red chilli cap and grind them first along with a little roasted dal
  • Add the rest of the dal; Grind paruppu podi. Mix well in between
  • Transfer to a plate and spread
  • cool completely then store in an airtight container
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. 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
  2. I used Karnataka chilli and pepper. Adjust the chilli quantity according to your spice. My version of Iyer paruppu podi is not spice
  3. 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
  4. Initially heat the pan on medium flame but Always roast the ingredients on low - medium. Since we roast all the ingredients together it is important to spread them well.
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!