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| Main Ingredients | Split Pigeon pea, Split Bengal Gram |
| Cuisine | Tamil Nadu |
| Course | Pickles, Jams and Chutneys |
| Prep Time | 0-5 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Paruppu Podi
- 1 cup Split Pigeon pea
- 1/2 cup Split Bengal Gram
- 4 tablespoons Oil
- 20 cloves Garlic chopped
- 1/2 Tamarind lemon sized ball
- 2 tablespoons Black peppercorns
- 1 cup Whole dry red chillies
- 1/2 cup Roasted chana dal (dalia)
- to taste Salt
Method
- Take a pan and roast the toovar dal, chana dal separately to a light brown color. Keep aside.
- 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.
- 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 |
| Carbohydrates | 247.6 |
| Protein | 91.1 |
| Fat | 76.4 |
| Other Fiber | Iron- 17.5mg |
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