PARUPPU PODI :
Ingredients : Tur Dhal (Thuvaram paruppu) - 1 cup (app. 200g), bengalgram dhal (kadala paruppu) - 1/2 cup, urad dhal (ulutham paruppu) - 1/4 cup, dhania (kothamalli vidhai ) - little less than 1/4 cup, pepper (milagu) - 1 spoon, jeeragam - 1 spoon, red chilly - 10 nos. , salt - required.
Preparation :
1. Dry roast Tur dhal(thuvaram paruppu) 1 cup and 10 nos. of red chillies in a thick bottomed tawa with stove kept in medium flame or sim. Roast till it turns red and another clue is you ll get a nice smell. Remove and keep it aside.
2. Dry roast kadala paruppu 1/2 cup in the same way. Take the red chillies already roasted and roast it again along with this to make it crispier. Roast till it turns red. Remove from flame and put it along with roasted tur dhal.
3. Dry roast ulutham paruppu 1/4 cup and roast till it turns red and transfer to the above roasted dhal.
4. Dry roast kothamalli (dhania) little less than 1/4 cup the same way till nice smell comes and it becomes crispy. Remove and put it along with the roasted dhal.
5. Splutter milagu (sometimes it doesnt splutter but you ll know that it is done by its smell) in the same tawa. Transfer it to the above mix.
6. Optional but tastes good : If you have fresh curry leaves, take 1 cup (prewash wipe and use) and roast it in the same tawa. This is not tough. You can see the crispy dry leaves after sometime. But if you have microwave, spread curry leaves on the tray and roast it for 2 mins (check if it has turned crispy). Keep it separate for it to powder first.
Switch off the stove and measure the salt required and put it in the hot tawa and then keep it separate.
7. Start powdering when it is not hot. In a mixie jar, First take the red chillies separately and add salt and roasted curry leaves and powder it first. Then add roasted dhal upto the level of mixie blade and powder it. It can be a fine powder or slightly coarse not very coarse.
8. Repeat this until all the dhal is powdered.
9. Mix well with the spatula and store it in airtight bottle after cooling.
10. Always use spatula to take it. Never leave it open for long time to retain freshness.
11. This can be stored for a month or more.
12. Add paruppu podi to the hot rice along with a spoon of ghee or gingelly oil (nallennai) and eat.
13. Eat along with vathakozhambu or morechar (recipe given separately) or as it is.
Ingredients : Tur Dhal (Thuvaram paruppu) - 1 cup (app. 200g), bengalgram dhal (kadala paruppu) - 1/2 cup, urad dhal (ulutham paruppu) - 1/4 cup, dhania (kothamalli vidhai ) - little less than 1/4 cup, pepper (milagu) - 1 spoon, jeeragam - 1 spoon, red chilly - 10 nos. , salt - required.
Preparation :
1. Dry roast Tur dhal(thuvaram paruppu) 1 cup and 10 nos. of red chillies in a thick bottomed tawa with stove kept in medium flame or sim. Roast till it turns red and another clue is you ll get a nice smell. Remove and keep it aside.
2. Dry roast kadala paruppu 1/2 cup in the same way. Take the red chillies already roasted and roast it again along with this to make it crispier. Roast till it turns red. Remove from flame and put it along with roasted tur dhal.
3. Dry roast ulutham paruppu 1/4 cup and roast till it turns red and transfer to the above roasted dhal.
4. Dry roast kothamalli (dhania) little less than 1/4 cup the same way till nice smell comes and it becomes crispy. Remove and put it along with the roasted dhal.
5. Splutter milagu (sometimes it doesnt splutter but you ll know that it is done by its smell) in the same tawa. Transfer it to the above mix.
6. Optional but tastes good : If you have fresh curry leaves, take 1 cup (prewash wipe and use) and roast it in the same tawa. This is not tough. You can see the crispy dry leaves after sometime. But if you have microwave, spread curry leaves on the tray and roast it for 2 mins (check if it has turned crispy). Keep it separate for it to powder first.
Switch off the stove and measure the salt required and put it in the hot tawa and then keep it separate.
7. Start powdering when it is not hot. In a mixie jar, First take the red chillies separately and add salt and roasted curry leaves and powder it first. Then add roasted dhal upto the level of mixie blade and powder it. It can be a fine powder or slightly coarse not very coarse.
8. Repeat this until all the dhal is powdered.
9. Mix well with the spatula and store it in airtight bottle after cooling.
10. Always use spatula to take it. Never leave it open for long time to retain freshness.
11. This can be stored for a month or more.
12. Add paruppu podi to the hot rice along with a spoon of ghee or gingelly oil (nallennai) and eat.
13. Eat along with vathakozhambu or morechar (recipe given separately) or as it is.
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