Paruppu podi is a Tam-Brahm (Tamizh Brahmin) specialty. It defines minimalism by way of its humble ingredients and simple preparation. When mixed with fresh steaming rice and ghee or sesame oil, it offers a wonderfully comforting and delicious meal. It is what all of us resort to when a quick and flavorful meal needs to be conjured up without any cooking involved. But it is in no way a compromise to have paruppu podi rice. The smell of spiced roasted lentils hitting warm rice and ghee is one of those unique scent-memories for us Tam-Brahms!
My mother-in-law had sent her recipe to me a few years ago, and I am finally digging it out from my pile of back-log. Here it is!
Ingredients (about 2 cups worth):
- 1 cup Toor Dal / yellow lentils / tuvaram paruppu
- 1/4 cup Bengal gram / kadala paruppu
- 1 tablespoon split, de-husked urad dal / ulutham paruppu
- 4-5 dry red chillies (depending on your spice preference)
- 1/2 tablespoon back peppercorns
Separately dry roast each ingredient on low-medium heat until fragrant and mildly toasted/colored. When cool grind to a smooth powder with as much as salt you like (about 1 teaspoons salt).
Store in an air-tight container and keep in the fridge for up to 6 months. You can also make a bigger batch and freeze the powder until ready for consumption. But this is so easy to make, that I recommend making a fresh batch every few months!
can we add asafoetida
ReplyDeletesure, it will definitely add to the flavor, but make sure to roast it before grinding
ReplyDelete