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,
paruppu podi video recipe:
recipe card for paruppu podi recipe:
paruppu podi recipe | kandi podi recipe | podi for rice
Ingredients
- 1 cup toor dal
- ¾ cup moong dal
- ¼ cup chana dal
- ¼ cup roasted gram dal / putani
- 1 tsp oil
- 1 tbsp cumin
- ½ tbsp pepper
- 70 gram dried red chilli
- ¼ cup curry leaves
- 4 tsp salt
- small piece tamarind
- 2 tsp jaggery
- pinch hing
Instructions
- Firstly, in a heavy bottomed pan take 1 cup toor dal, ¾ cup moong dal, ¼ cup chana dal and ¼ cup roasted gram dal.
- Dry roast on low flame till the dal turns aromatic.
- Transfer to a plate and allow to cool completely.
- In a pan, heat 1 tsp oil. Add 1 tbsp cumin, ½ tbsp pepper, 70 gram dried red chili, and ¼ cup curry leaves.
- Roast on low flame until the chilli puffs up and turns crispy.
- Cool completely and transfer to the mixer jar.
- Add 4 tsp salt, small piece of tamarind, 2 tsp jaggery, and pinch hing.
- Pulse and grind to a fine powder.
- Add in roasted dal to the same mixer jar.
- Grind to coarse powder. Make sure not to grind to a fine powder.
- Finally, store Kandi Podi in an air tight container and enjoy it with idli, dosa, and rice.
how to make paruppu podi with step by step photo:
- Firstly, in a heavy bottomed pan take 1 cup toor dal, ¾ cup moong dal, ¼ cup chana dal and ¼ cup roasted gram dal.
- Dry roast on low flame till the dal turns aromatic.
- Transfer to a plate and allow to cool completely.
- In a pan, heat 1 tsp oil. Add 1 tbsp cumin, ½ tbsp pepper, 70 gram dried red chili, and ¼ cup curry leaves.
- Roast on low flame until the chilli puffs up and turns crispy.
- Cool completely and transfer to the mixer jar.
- Add 4 tsp salt, small piece of tamarind, 2 tsp jaggery, and pinch hing.
- Pulse and grind to a fine powder.
- Add in roasted dal to the same mixer jar.
- Grind to coarse powder. Make sure not to grind to a fine powder.
- Finally, store Kandi Podi in an air tight container and enjoy it with idli, dosa, and rice.
notes:
- Firstly, make sure to roast the dal on low flame till the dal turns golden brown and aromatic.
- Also, adjust the amount of chilli to the spice level you prefer.
- Additionally, grind the chilli first and then add pulses. Otherwise, the chilli will not turn to a fine powder.
- Finally, Kandi Podi Recipe tastes great when the flavors are balanced