Paruppu Podi | Dal Powder

Paruppu Podi | Dal Powder


Paruppu Podi


Paruppu Podi is a quintessential South Indian spice mix made with roasted lentils (dal) and aromatic spices. This flavorful and versatile powder is a staple in Tamil households, often enjoyed with hot steamed rice, a drizzle of ghee or gingelly oil, and a side of crispy papad or pickle. Packed with the rich flavors of roasted dals and earthy spices, Paruppu Podi is a simple yet delicious accompaniment that transforms a plain bowl of rice into a comforting and satisfying meal.

The preparation of Paruppu Podi involves roasting various types of lentils, such as toor dal and chana dal, along with dried red chilies, curry leaves, and spices like black pepper and cumin. These ingredients are ground into a fine or coarse powder, depending on your preference. While there are many regional variations of Paruppu Podi across South India, this Tamil Nadu-style recipe is a treasured heirloom from my family, known for its bold and spicy flavor profile.

Paruppu Podi is not only a delicious condiment but also a convenient one, as it can be stored for weeks in an airtight container, making it a perfect quick-fix option for busy days. It pairs wonderfully with rice and ghee but can also be used as a seasoning for idlis, dosas, or even vegetables. Its rich combination of lentils and spices adds both flavor and protein to your meals, making it a nutritious addition to your pantry.

Whether you’re looking to elevate your everyday meals or explore authentic Tamil cuisine, this homemade Paruppu Podi recipe is a must-try. Its simplicity, flavor, and versatility make it a favorite in South Indian households. Check out the step-by-step recipe below to learn how to make this traditional Tamil Nadu-style Paruppu Podi.


Ingredients

Toor dal-50 gms 
Urud dal -50 gms
Bengal gram dal -50 gms
Green gram dal -25 gms
Red chillies -10-15 nos
Fenugreek seeds -1 tsp
Cumin seeds -1 tbsp
Peppercorns -1 tsp
Asafetida -1/4 tsp
Turmeric powder -1 tsp
Rock salt  -1/4 -1/2 tsp

Method

👉Dry roast each dal separately until light golden brown colour.Set aside.

👉Dry roast cumin seeds, peppercorns, asafetida together set aside.



👉Dry roast the red chillies, finally add turmeric powder roast for few seconds. set aside.


👉Now first powder the red chillies ,then add all other ingredients and grind to a very very fine powder.


👉Sieve the dal mixture in a fine wire siever,(you can either grind the remains in the seiver called kappi again or store and use the kappi as such in dry curries).


👉Allow the paruppu podi to cool down completely,then store in airtight container.



👉Serve along with hot rice and ghee.

Preparation Time -20 mins
Yield - approx 200 -250 gms.

Note

✍️You can add any dal combinations.
✍️You can add horsegram too.
✍️Adjust the spiciness according to your taste preference.

Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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