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
