Paruppu Podi/Pappula Podi

Description

Paruppu Podi/Pappula Podi an authentic Andhra delicacy,termed as Parrupu podi in Tamil and Pappula Podi in Telugu.Bascially a dry powder that's prepared using dalia ,which acts as a major ingredient and few other spices.The process of roasting and grinding the dalia with other spices intensifies the taste of it.This powder remains fresh as long as they are dry and well presereved in air tight containers.

Here u go!!!!!!

Ingredients-1
1 T Urad dhal
3 T Dry coconut /coprai thengai
1 cup Dalia / pottukadalai
6 nos Red chilli
1 tsp Salt (as per taste)
¼ tsp Asafoetida powder
Ingredients-2
1 tsp Oil (for seasoning)
2 nos Garlic pods
5 nos Curry leaves
½ tsp Mustard seeds

Instructions

Dry roast all the ingredients from Table -1(Excluding Dry coconut)until they release aroma and turn light brown in color.Later add the dry coconut flakes/Coprai thengai and toss for a minute.Allow the mixture to cool and grind them to a fine powder.Heat oil in a pan and splutter mustard and curry leaves.Toss the garlic pods for a while (i.e till the color turns to light brown)and mix the ground powder along with it.

Once they cool down transfer them to air tight containers .This powder tastes awesome with plain rice and ghee.It can also be added to all sorts of dry curries like Bhendi fry,Brinjal fry etc to enhance the flavour of the dish.Can be sprinkled on top of Masala dosa's or Uthappam's too..


 

Notes

 1.1 cup(250g) approximately (250-300)gms of Dalia has been used by me in this recipe 

2.Garlic pods are optional.People who don't prefer garlic can very well avoid it.

3.The quantity of red chillies can be increased to the desired amount.People who prefer to have it very spicy can increase to 9 no's.

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17 comments to Paruppu Podi/Pappula Podi

  • m.viji

    Radha very nice presentation. Podi tempting me to prepare.I’ll make it & let u know….

  • Visitor

    Dear Radha, Y’day i made Paruppu podi…the taste was good but the Flavour of Dhalia dominates and it tastes like pottukadalai podi. So that can i reduce the quantity of pottukadalai and should i add Toor Dal ??

    • Radha Arvindh

      Hi visitor

      Sorry for the late response.Actually,many like the flavour of dhalia..Anyway taste does differ.If u feel dhalia dominates,u can reduce the quantity and make it as 3/4th cup instead of 1 cup.I haven't tried substituting with toor dhal.U can still give it a try.Normally for paruppu podi we use dhalia alone as the major ingredient..Anyways no harm in giving it a try.Try out a small quantity and c how it tastes..Let me know how it tasted too..

      Cheers

      Radha Arvindh 

  • Visitor

    Hi Radha, This picture shows mustard seeds ?? Do we need to add it for seasoning ?

    • Radha Arvindh

      Hi visitor..

      Sorry,I had missed to add it in the Ingredients list.I have updated,thank's for reminding.Actually adding Mustard seed is optional.If u don't like the taste of mustard u can forgo it..

      Cheers

      Radha Arvindh 

  • Bhaskar

    Dear Ms. Arvindh,

    Since my childhood I am wondering about the preparation of this podi. At last, I got the description.

    I tried this at home and it was very tasty. But, the taste at the restaurants differ from this. Do they use different ingredients? or is the preparation method is different?

    Awaiting for your comments.

    Thank you.
    Bhaskar

    • Visitor

      I am from Tamilnadu and I think there they use kadalai paruppu instead of urad dal ,atleast my mom does so. I sometimes, dry roast toor dal with little garlic and red chilies and grind it with salt,little tamarind paste.It turns out as a toor dal thuvayal but different amazing taste everytime I change the main ingredient(dal).

      • Radha Arvindh

        Hi Visitor.

        Thank's for the tip of using kadalai paruppu instead of uradh dhal.I haven't  tried using kadalai paruppu.Shall surely give it a try.Btw, may I know who u are???

        Cheers

        Radha Arvindh 

    • Radha Arvindh

      Hi Bhaskar

      Happy that u liked the taste of it.There r innumerable ways of preparing paruppu podi.Few prefer to add uradh dhal,few might avoid it so each of them prepare in their own traditional style.I felt urad dhal adds extra flavour to it so i preferred to add that in my recipe.As far as the restaurant style(Andhra) podi's are concerned they would be very very hot.The quantity of red chillies used would be more than what I have mentioned.Anyway's if u want to give a try to an other version,u can look into Mullai mam's version of paruppu podi.

      Cheers

      Radha Arvindh 

    • Visitor

      Hi Radha,

      Thank you for the suggestions. I think the combination and the percentage of the ingredients may give the restaurant taste.

      I will try using permutation and combination with the ingredients and may get that taste.

      Again, thank you for posting such a delicious one.

      Regards,
      Bhaskar Mallesh

      • Radha Arvindh

        Hi Bhaskar

        Try out and if u happen to get the restaurant taste pls do post that recipe of ur's so that we all can give it a try too. Once again thank's for ur appreciation!!!!!

        Cheers

        Radha Arvindh 

  • Priya Ranjith

    Hey Radha,

    I was wondering how am i to get this podi done…
    Very simple method and tasty too just to read itself…
    I am dadm sure it would taste good when it comes out…

    Thank u so much for your effort in helping us…
    Continue ur hobby……….

    Warm wishes,
    Priya

  • Manoo

    Finally you made me to take my grinder out :) :):) I am gonna make it tmw; hopefully If I can finish my drawings on time. If not have to wait till next weekend. Got all ingredients home. I think I can use dessicated coconut for this recipe. Can I use some sesame seeds?

    Btw, Amma mixes carrot & beetroot for kadalai paruppu vadai to make us eat it. But not lot as u mention ed in the recipe… It was just little. When I told abt your recipe to her, she said that she is waiting to make it for us. And also asked me to thank you for the recipe :) :):) She wants us to eat beetroot… NO WAY ha ha…

    Good luck Radha Akka!!!

    • Radha Arvindh

      Hi manoo..

      Whenever I receive some comments from u I keep reading it twice ..thrice..B'se ur comments r normally filled with so much of enthusiasm towards cooking..In midst of ur busy schedule at uni ..U still devote some time to cooking also..Hatts of to u…

      I haven't used sesame seeds manoo..and I guess in this particular recipe normally they don't use it and I don't know by adding ,how it would taste.If u wish to give it a go then proceed and let me know how it tasted..
      Regarding desicated coconut..U can very well use.Actually i had not stocked up coprai thengai and landed up using fresh coconut b'se my husband loves this a lot and this qunatity would surely get over by a weeks time..So i had used fresh ones..But coprai thengai alone can last longer..Manoo I swear beetroot vadai tastes awesome..Give it a go..U will get to know..

      All the best for ur new venture and my special thank's to ur mom too..

      Cheers

      Radha Arvindh 

      • Manoo

        Hiiiiiii Radha Akka,

        First of all, I am so excited to receive such great comments frm u. Thank you (in high pitch)…

        And, you know what we made this after we are done with designing & came home @ 5am… We had nothing to eat.. All of ours snack boxes & fridge was empty coz we didnt go for shopping… Shopping takes a day as we are living in semenyih woods (we named it)… First we thought to boil rice, add boiled gingelly oil with salt & chilli powder and eat. Then, I found those ingredients for parupu podi coz I stored them sometimes back. So we had to make it. IT REALLY TURNED OUT WELL. But, we could not eat alone with plain rice as it was bit dry. So, we added half a cup of boiled gingely oil (salted too). It tasted awesome. 

        I ran to my room to let you know that it turned out well soon after gobbling it.. but unfortunately the server was down. I made some more as yesterday we were not that busy. It would help us whenever we come back home at that time. Coz this project will be done by next week itself and we got 3 more designing project thru out this yr :( :(:(. Also its good for health.

        Thank you very much for 

        Manoo

        • Radha Arvindh

          Hi manoo..Once again thank's for ur compliments..Btw as u said U cannot have it with plain rice directy b'se it would be a bit dry..That's why I had mentioned specifically to have it with ghee(under the instructions part)..Gingelly oil is also fine..Btw did u add sesame seeds..U were planning too rite…!!!Anyway..keep tyring and post ur comments.

          Have a great day!!!!

          Cheers

          Radha Arvindh 

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