Paruppu Podi Recipe | Kandi Podi Recipe

Paruppu Podi Recipe / Kandi Podi Recipe with step by step pictures and a short YouTube video. It is a medley of lentils, spices, red chilli roasted in low flame and ground into a fine powder. This podi comes so handy if you don’t have time to make sambar or rasam, just leftover plain rice with a dollop of ghee is enough to fill your tummy. I have used garlic for a nice flavour, you can even skip it. Also, if you want to make in a large batch, just double or triple the ingredients. If I run out of Idli Podi, I use this powder as a side dish with idli, dosa too. If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.

Check my other Homemade Basic Recipes like

1. Homemade Sambar Powder
2. Bise Bele Bath Masala Powder
3. Garam Masala Powder
4. Homemade Rasam Powder
5. Groundnut / Verkadalai Idli Podi

Kandi Podi Recipe

Paruppu Podi Recipe | Kandi Podi Recipe

Priya Santhamohan

Kandi podi recipe / Paruppu Podi Recipe is handy if you don't have time to make sambar or rasam, just plain rice with ghee is enough to fill your tummy.

5 from 1 vote

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Homemade, Sidedish for Rice

Cuisine South Indian

Servings 1 Small Jar

Ingredients

  

• 1/2 Cup Toor Dal
• 1/2 tsp Cumin Seeds / Jeera
• 1/4 tsp Pepper Corns
• 2 tbsp Fried Gram / Pottukadalai
• 6 to 8 Red Chilli
• 15 Flakes Garlic
• Salt As Required
• 2 tsp Oil

Instructions

 

• First, measure and keep all the ingredients ready. Then peel the skin of garlic and crush it. Heat 1 tsp of oil in a pan, then add toor dal, cumin seeds, peppercorns and fried gram. Roast everything in medium flame, till golden colour.
• Add red chillies and roast for a minute. Transfer everything to a plate and let it cool down.
• To the same pan, pour 1 tsp of oil, add the crushed garlic and roast for a while, till it turns little crispy.
• Transfer all the ingredients except garlic to a mixer. First, give a rough grind, then add the crushed garlic flakes and grind again.
• Add required salt, and give a final pulse to a smooth or semi-coarse powder. Mix well and store it in a clean jar.
• Serve this Paruppu Podi Recipe with hot rice and ghee.

Video

Notes

Tips for Paruppu Podi Recipe

1. Don't increase the number of cumin seeds or peppercorns, as the Paruppu Podi Recipe tastes different.
2. Adjust red chilli level as per spice level required for this Kandi Podi recipe.
3. If preferred you can use the garlic with skin, it also gives a nice texture, but I peeled the skin.
4. Also, crush garlic flakes (don't use as a whole) and roast it till crispy, else it turns into a paste while grinding.
5. Slow roast all the ingredients in low flame, avoid burning it, as it would change the whole taste.
6. Ingredients can be dry roasted also, but I used little oil as it gives colour to the podi.
7. The colour of the podi depends on the type of red chilli used.
8. This podi can be ground into a smooth/coarse powder as preferred.
9. This podi stays good for 2 months when stored in a clean jar.

Keyword Kandi Podi Recipe, Paruppu Podi Recipe

Method for Kandi Podi Recipe

1. First, measure and keep all the ingredients ready. Then peel the skin of garlic and crush it. Heat 1 tsp of oil in a pan, then add toor dal, cumin seeds, peppercorns and fried gram. Roast everything in medium flame, till golden colour.

2. Add red chillies and roast for a minute. Transfer everything to a plate and let it cool down.

3. To the same pan, pour 1 tsp of oil, add the crushed garlic and roast for a while, till it turns little crispy.

4. Transfer all the ingredients except garlic to a mixer. First, give a rough grind, then add the crushed garlic flakes and grind again.

5. Add required salt, and give a final pulse to a smooth or semi-coarse powder. Mix well and store it in a clean jar.

Serve this Paruppu Podi Recipe with hot rice and ghee.

Paruppu Podi Recipe