Tamil Nadu

Paruppu podi

Name: Paruppu podi
Total time: 20 min
Yield: 12 servings
Cuisine: Tamil
Ingredients: 1/2 cup toor dal (split pigeon peas); 1/3 cup pottukadalai roasted chana dal (roasted split chickpeas); 5 or 6 dried red chilli; 1 tsp black pepper; 1 tsp cumin seeds; 3 or 4 cloves optional garlic; 1/4 tsp asafoetida; 1 tsp salt

Hot rice, a spoon of podi, a drizzle of ghee. The fastest comfort meal in any Tamil kitchen.

20 minTime

3 gProtein each

mediumSpice

The rice and ghee powder3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

50kcal

3 gprotein

2 gfibre

20minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Toor dal (split pigeon peas)½ cup

Roasted chana dal (roasted split chickpeas)⅓ cup pottukadalai

Dried red chilli5 or 6

Black pepper1 tsp

Cumin seeds1 tsp

Garlic3 or 4 cloves, optional

Asafoetida¼ tsp

Salt1 tsp

Method

4 steps

1Dry roast the toor dal on low heat, stirring, until golden and fragrant. Tip it onto a plate.
2In the same pan roast the red chillies, pepper and cumin for a minute, then the garlic until dry. Turn off the heat, add the asafoetida and pottukadalai and stir in the leftover heat.
3Cool everything completely, then grind with the salt to a fine powder in short pulses.
4Store in a dry airtight jar. Serve on hot rice with ghee or gingelly oil.

Serve it like this

Heap hot rice on a plate, make a well, add a tablespoon of podi and a spoon of melted ghee, and mix with your fingers.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paruppu podi

Make it your way

Ingredients

Method

Make it a meal