தமிழில் காண : கிளிக்
Hi All,
ANDHRA
DAL POWDER / PARUPU PODI . When we were in Chennai , there was a
Andhra Mess near my husband's office .My husband use to praise the
Moor kuzhambu and parupu podi of that Andhra mess always,he wanted me
to make parupu podi in Andhra style.But I have not tasted in that
mess so I tried few versions and nothing got approved by my husband.
Finally
i tried this version and it was a success , he accepted the taste so
I noted this recipe carefully 😊.I make this parupupodi often and
store it for one or two weeks only , though parupupodi can be stored
for months I feel that freshness and aroma gets reduced after few
weeks so I always make fresh batch.
The
simple Andhra parupu podi recipe is as below,
INGREDIENTS
:
Toor
dal – 3/4 cup.
Fried
gram – 1/2 cup.
Garlic
– 5 pods.
Cumin
– 1 tsp.
Red
chillies – 6 nos.
Asafoetida
– 1/4 tsp.
Curry
leaves – a sprig.
Salt
– as required.
Ghee
– 1/2 tsp.
METHOD
:
- In a wide pan dry roast toor dal , fried gram , garlic one by one in low flame till aroma comes and turns to golden brown , transfer them to a plate.
- Then add cumin and curry leaves and roast till aroma and curry leaves becomes crisp , transfer them to the plate too.
- Finally add ghee to pan and add red chillies and fry till brown , switch off the flame and add rest of the fried ingredients ,asafoetida ,salt and give a quick mix.
- Let the mixture cool down to room temperature.
- Grind them to little coarse powder .Don't grind to fine powder little coarse powder tastes best.
- Store in airtight container and serve with hot rice with a tsp of ghee.NOTES :
- Don't change the ratios ,try to stick with above ratio for perfect taste.
- Always fry in low flame for even roasting and perfect aroma.
- Ghee can be replaced with coconut oil or butter too.
- Hot rice and ghee are the best combinations for parupodi , mix 4 tsp of parupupodi and 1 tsp of ghee with a cup of rice and serve.
HAPPY COOKING!!
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