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
- 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
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.