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!!!!!!
|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|
|1 tsp||Oil (for seasoning)|
|2 nos||Garlic pods|
|5 nos||Curry leaves|
|½ tsp||Mustard seeds|
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..
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.