Paruppupodi with Garlic
During our drive from Hyderabad to Chennai, we had stopped over for lunch at a vegetarian hotel and ordered for meals. The waiter, who served us were guiding us about how to have our meal. First part of the meal was to eat rice with a powder along with ghee. On enquiring, I was told that it is Paruppupodi (powdered lentils with spices). Before the meal was finished, I had already added Paruppupodi to my “to-do list”.
I came across a lot of variations of Paruppupodi and decided to follow my maid’s recipe 🙂
Paruppupodi with Garlic
Paruppupodi with Garlic
During our drive from Hyderabad to Chennai, we had stopped over for lunch at a vegetarian hotel and ordered for meals. The waiter, who served us were guiding us about how to have our meal. First part of the meal was to eat rice with a powder along with ghee. On enquiring, I was told that it is Parup
Ingredients
- 1/2 cup Pigeon pea (Toor dal)
- 2 tablespoons Bengal Gram Roasted (chana dal)
- 1/2 teaspoon Peppercorns
- 3 chillies Dried red
- a few Curry leaves
- 3 cloves Garlic (big)
- 1 pinch Asafoetida (small)
- to taste Salt
Instructions
- Roast all the ingredients together till the lentils turn reddish brown.
- Allow to cool.
- Grind to a fine powder.
- Transfer to an airtight container.
- Serve with hot rice and ghee.