paruppu podi recipe | kandi podi recipe | podi for rice

paruppu podi recipe | kandi podi recipe | podi for rice with detailed photo and video recipe. a lip-smacking spice powder recipe mainly served as a condiment or as a side dish to rasma rice or sambar rice for lunch and dinner. it is mainly prepared from the combination of lentils and roasted chana dal mixed with dry spices. the recipe has many variations and this andhra style with garlic pods for extra flavour.

paruppu podi recipe | kandi podi recipe | podi for rice with step by step photo and video recipe. there are many variations to the podi or pudi recipe across all the south indian states. these spicy condiments are typically used as taste enhancer when served with breakfast or with meals. paruppu podi or kandi podi is one such variation from the andhra cuisine filled with spices and garlic flavours.

i have already shared 2 variations of south indian podi or pudi recipe, i.e chutney pudi – a karnataka version and idli podi – a tamil version. hence i thought of sharing an andhra version this time hence i am sharing the paruppu podi recipe with garlic. having said that there is tamil version of paruppu podi which is generally prepared without garlic and more basic with just toor dal and roasted chana dal. i personally like the garlic flavoured podi recipe and hence i am sharing this version. moreover, in south india kandi podi is generally used as taste enhancer served with rasam rice and sambar rice. but i enjoy this my day to day breakfast too. i like it with idli and dosa and especially with masala dosa and i sprinkle it with potato stuffing. basically, the bottom line is, it is wonder spice powder with multipurpose use.

furthermore some easy tips, recommendations and variations while preparing paruppu podi recipe. firstly, there is myriad variation to this recipe and the first variation is to prepare it without toor dal and with just roasted chana dal. i personally do not like it with just roasted chana dal, but it is a popular option. secondly, the other variation is the obvious garlic flavour and can be prepared without it with no garlic recipes. it is not a mandatory ingredient and is mainly used for the garlic flavour. lastly, i have added 4-5 red chillies for a medium spicy podi recipe. but this can be easily varied as per the spice preference.

finally, i request you to check my other spice masala recipes and chutney recipes collection with this post of paruppu podi recipe. it includes recipes like chutney pudi, sambar powder, idli podi, pav bhaji masala, garam masala, vangibhat masala, bisi bele bath and rasam powder recipe. in addition, do visit my other similar recipes collection like,

• sambar recipes collection
• rasam recipes collection
• rice recipes collection

paruppu podi video recipe:

recipe card for paruppu podi recipe:

how to make paruppu podi with step by step photo:

1. firstly, in a pan dry roast ½ cup toor dal on low flame.
   
2. roast till the dal turns aromatic.
   
3. further add 1 tsp cumin, ½ tsp pepper, few curry leaves and 5 whole kashmiri red chilli.
   
4. roast till the curry leaves turn crisp.
   
5. now add ½ cup putani and roast for another 1 minute.
   
6. transfer it to a blender and allow to cool completely.
   
7. furthermore, in the same pan heat 1 tsp oil and fry 4 crushed garlic.
   
8. roast till the garlic turns golden brown.
   
9. transfer the roasted garlic to the same blender and allow to cool completely.
   
10. once the mixture is cooled completely, add 1 tsp salt, a pinch of hing.
    
11. blend to a fine powder without adding any water.
    
12. transfer the pauppu podi into an airtight container and enjoy with hot rice and ghee for a month or more.
    

notes:

• firstly, adding garlic is completely optional, however, it enhances the flavour of podi.
• also, adjust the amount of red chilli to the spice level.
• additionally, roast the dal on low flame to prevent from burning.
• finally, pauppu podi recipe stays good for a month when stored in airtight container.