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Paruppu podi

postpartum friendly podi
5 from 2 votes
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  • Moong dal - 1/4 cup
  • Garlic - 1 big
  • Cumin seeds - 1/4 tsp
  • Curry leaves - few
  • Hing - generous pinch
  • Salt - as needed
  • Pepper - 1/4 tsp


  • In a pan add  payatham paruppu and pepper and saute
  • Cook in medium flame and keep mixing well for even cooking
  • Cook till the dal turns golden brown
  • Transfer the roasted dal to a plate and let it cool down
  • In the same pan add roughly chopped garlic, a few drops of oil, and curry leaves;  roast them till garlic turns brown and curry leaves are roasted
  • After garlic is well-roasted add cumin seeds and give quick few mixes
  • Turn off the stove
  • Transfer them to the same plate and let everything cools down
  • Add hing and salt and let it cool down
  • Grind then into a powder without adding water and transfer the powder into a bowl
  • Mix it with sesame oil /ghee and take it aside for idli dosa


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  1. Payatham Paruppu podi stays good for weeks
  2. Make fresh Thogayal by mixing podi with little water
  3. Podi can be kept at room temperature 
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