The Paruppu Podi Recipe – South Indian Spiced Dal Chutney Powder
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Chana dal (Bengal Gram Dal) – roasted | 1/4 cup |
| Dry Red Chillies | 6 |
| Whole Black Peppercorns | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Curry leaves | 10 |
| Asafoetida (hing) | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 120 |
| Protein | 7g |
| Carbohydrates | 15g |
| Fat | 3g |
| Fiber | 4g |
Instructions
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Roasting the Ingredients: Begin by heating a heavy-bottomed pan over medium heat. Add all the ingredients except for the roasted Bengal gram dal and salt. Roast them until they turn a golden brown and release a fragrant aroma, which usually takes about 10 minutes.
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Cooling and Blending: Once roasted, turn off the heat and transfer the mixture to a paper towel to cool completely. Once cooled, combine all the roasted ingredients with the roasted Bengal gram in a blender. Blend until you achieve a fine powder consistency.
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Storage: Your Paruppu Podi is now ready to use! Store it in an airtight container to keep it fresh.
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Serving Suggestions: This delightful Paruppu Podi pairs beautifully with hot white rice drizzled with ghee or gingelly oil, complemented by crispy sutta appalam (roasted papad) on the side. Enjoy the burst of flavors that this South Indian delicacy brings to your meal!
Tips for the Ultimate Experience
- For added depth, consider toasting the spices a little longer until aromatic but be careful not to burn them.
- Adjust the number of red chillies based on your spice preference to make this dish as fiery as you like!
This recipe serves 6 and is perfect as a side dish in any South Indian meal, capturing the essence of traditional flavors with ease. Enjoy the journey of flavors!
