Parpu Podu can be found in every South-Indian homes in many flavours. This is a mixture of spiced lentil powder which can be stored in bigger batches for few months or a year. Parpu podi comes handy during unavailability of fresh vegetables.

Parpu podi

RECIPE

Yields: 2 cups podi
Prep time: 5 minutes
Cook time 20 minutes
Tools: Mixer grinder, Kadai, Sieve

INGREDIENTS

Toor dal/Split yellow lentil 1/3 cup.
Moong dal/Split green lentil 1/3 cup.
Udad dal/Split black lentil 1/3 cup.
Sprigs curry leaves 3-4 sprigs.
Dry red chillies 4-5 nos.
Salt 1 tsp.

Aesofeotida 1/2 tsp

METHOD

Clean dal for any impurities. Measure and Keep ready.

Take a kadai and dry roast dals one by one, till they turn golden brown colour.

Remove on plate to cool.

Dry roast red chillies just for 20 seconds, remove on a plate

Roast curry leaves in same kadai until they become crunchy. This may take few minutes.

Keep stirring frequently.

When all the roasted lentils have cooled, put in a mixer jar, add hing, curry leaves, red chillies and grind to fine powder.

Sift the powder. Store in a dry and airtight glass container.

Mix 1-2 tablespoons to a cup of steamed rice along with a teaspoon of ghee. Enjoy with roasted papadams, curd or pickles.

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