Tuesday, June 24, 2014

Dhal Powder : Parupu Podi

Indian food is a blessing for all as it can satisfy any type of taste budz :) Also, it has infinity varieties that we can pick and choose from and treat ourselves. One such very old recipe is "Parupu Podi" (Dhal Powder), ofcourse from our granny's kitchen.

This is a very famous Andhra recipe but is a staple in other states such as Tamil Nadu as well. It's protein rich (we use all dhals) and can be made less - medium - high spicy as you like it. Easy to make, ready to consume once made and can be stored for a longer period, so its a boon for you :)

Tuvar dal (Arhar dal) Pigeon / Red Gram : 2 cup
Channa dal (Split bengal gram)                 : 1/2 cup
Uradh dal (skinned black gram)                : 1/4 cup
Red Chillies                                              :10-12 (as spicy as you need)
Black Pepper                                           : 1-2 tspn
Hing                                                         : 1-2 tspn
Curry Leaves                                            : 1 handful (should be dry)
Salt                                                           : To Taste


  • Dry roast each dal separately till it turns reddish. Allow them to cool a bit
  • Dry roast the red chillies, pepper and hing (if you are using the whole hing and not the powder)
  • In a dry mixer, first grind the chillies and then add the pepper and hing. 
  • As soon as it grinds  nicely, add all dal and grind it to a less coarse powder
  • Remove it to a bowl/ plate and allow it to cool
  • Add required amount of salt and mix it well
  • After it cools, store in an air-tight container
Typically, we mix hot rice with dhal powder, add some ghee or oil and consume it. It tastes real yummmmm, believe me. You could also have it with Dosa / Idlis etc.

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