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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.