Andhra style paruppu podi with garlic / Kandi pappu podi served with hot white rice and ghee is a meal in itself. This is a very simple recipe and can be made at home in under 20 minutes. The lentils, garlic and spices are roasted and ground to a powder. We like the podi ground fine at home. If you like a coarse texture, set aside a tablespoon of the lentil mixture before grinding. Grind the rest of the mixture to a fine powder and add back the lentil mixture and pulse a few times so the lentils added retain its coarse texture. Adjust the spice levels according to your taste.
The garlic is used in this recipe along with the skin. The roasted skin gives a fantastic aroma and flavour. If you want a paruppu podi that is deep yellow in colour, omit the curry leaves. Store the podi in a airtight container and use it within a month.
Preparation time 👩🏽🍳:5mins
Cooking time🥘 :10mins.
Serving : one box
Author ✍️ :Mrs Chithra krishnakumar
- Toor Dhal. -1 cup
- Split Gram. -1 cup
- Cumin seeds -2 tsp
- Pepper. -2 tsp
- Garlic -5 cloves
- Red Chilli -8
- Curry Leaves. -15 -20 leaves
- Hing. – 1tsp
- Salt -2 tbsp
Here are the step by step pictures of how to make Paruppu Podi Recipe with Garlic.
Dry roast all the ingredients separately in a heavy bottomed pan, finally chop the garlic cloves and sauté it until the raw smell goes off.
Grind them to a coarse powder and serve them with plain rice with some hot ghee mixed upon.
Can be stored for 6 months when stored in an airtight container .