How to make Paruppu Podi -
Powder made of roasted dals, chana and spices, goes well with steamed rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Pigeon pea, Split Bengal Gram
Cuisine : Tamil Nadu
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Hing Mango Pickle - SK Khazana Mango and Orange Jam Brinjal Tomato Chutney - Cook Smart Coconut Aur Til Ki Chutney
Paruppu Podi Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Paruppu Podi Recipe
Split Pigeon pea 1 cup
Split Bengal Gram 1/2 cup
Oil 4 tablespoons
Garlic chopped 20 cloves
Tamarind lemon sized ball 1/2
Black peppercorns 2 tablespoons
Whole dry red chillies 1 cup
Roasted chana dal (dalia) 1/2 cup
Salt to taste
Method
Step 1
Take a pan and roast the toovar dal, chana dal separately to a light brown color. Keep aside.
Step 2
Heat two tablespoons of oil and sauté garlic, tamarind, and peppercorns and keep aside. Lightly roast the red chillies in two tablespoons of oil and keep aside.
Step 3
When all the ingredients are cool Grind to a fine powder with roasted chana dal and salt. Store in a dry airtight container.
Nutrition Info
Calories : 2042 Kcal
Carbohydrates : 247.6 gm
Protein : 91.1 gm
Fat : 76.4 gm
Other : Iron- 17.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
