Andhra Style Paruppu Podi Recipe (Dal Podi)
Andhra Style Paruppu Podi is rich in protein and is super spicy. It is one of those south Indian dishes which can be prepared and stored in a container for about 2 to 3 months.
Serve this Andhra Style Paruppu Podi with hot steamed rice with a dash of ghee or gingerly oil and Keerai Sambar for a perfect South Indian meal.
If you like this recipe, you can also try other Podi recipes such as
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 2 tablespoons Black Urad Dal (Split)
- 2 tablespoons Toor Dal (Split)
- 2 tablespoons Yellow Moong Dal (Split)
- 2 tablespoons Horse Gram Dal (Kollu)
- 10 to 12 Dry red chillies
- 1/2 teaspoon Asafoetida (hing)
- Salt , to taste
- 1/2 teaspoon Jaggery
- 1 tablespoon Sesame oil
Directions for Andhra Style Paruppu Podi Recipe (Dal Podi)
To begin making the Andhra Style Paruppu Podi, heat oil in a kadhai/wok & roast the asafoetida & red chillies. I have used chunks of asafoetida, so I have roasted.
If you are using powder ones then use them while grinding. When the chillies are roasted collect them in a plate.
In the same pan, add 1/2 teaspoon of oil & roast the dals in low flame until golden brown. When done, collect them in a plate.
Allow the ingredients to cool down completely. Grind salt, jaggery, red chillies into fine powder in a grinder. Then add in the dals & grind them into coarse powder.
Andhra Style Paruppu Podi is ready to serve. Serve this Andhra Style Paruppu Podi with hot steamed rice with a dash of ghee or gingerly oil and Keerai Sambar for a perfect South Indian meal.