Paruppu podi with pottu kadalai and poondu (garlic). Easy way to make paruppu podi, full video, step by step pictures.
I usually make paruppu podi like the one I have posted earlier, using toor dal. We always like paruppu podi made with toor dal, with some texture in it. I have always wondered how the podi at some restaurants (though have tasted only couple of times). Mom have told me it’s using pottukadalai. Pottukadalai is also known as dalia/ chutney dal/ fried gram dal.
Usually we don’t like podi sticking to our hands while mixing. So mom always makes it with toor dal, grinding coarsely. So both my parents place and inlaws place never use pottukadalai for making paruppu podi. I always had wish to try and have tried once long time back, but it tasted terrible as I didn’t knew the right way to prepare. Such a simple recipe with simple ingredients can go wrong if you don’t prepare in the right way😯.
Today I quickly checked with my friends and as usual my friend Sujithra was prompt sending me the recipe. It turned out well and for a while, I am going to dump my regular paruppu podi recipe and use this one😉
Paruppu podi recipe with pottukadalai
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 10 mins | Makes: 1 & 1/2 cups | Author: Raks anand
Click here for cup measurements
Paruppu podi with pottu kadalai and poondu (garlic). Easy way to make paruppu podi, full video, step by step pictures. 
Ingredients
Fried gram dal (pottukadalai) – 1 cup
Red chilli – 8
Garlic – 8 flakes
Pepper – 1 tsp
Cumin seeds – 1/2 tsp
Salt – As needed
Oil – 2 tsp
Method
- First dry roast fried gram dal just for a minute in a pan. Keep aside
- Add oil, roast pepper and red chillies.
- Add garlic and roast until golden here and there.
- Lastly add cumin seeds and roast until it pops a little.
- Cool down all and grind together in a mixer to a fine powder.
Notes
- You can skip pepper and cumin. Do not add more cumin as it might over power.
How to make paruppu podi step by step pictures
- First dry roast fried gram dal just for a minute in a pan. Keep aside
- Add oil, roast pepper and red chillies. One roast, add garlic.
- Roast until golden here and there. Lastly add cumin seeds and roast until it pops a little.
- Cool down all and grind together in a mixer to a fine powder.
Serve with steamed rice and sesame oil or ghee.
Since you have tasted both, what is your thought: which is tastier? Which is healthier? Which one deals with the rice better? Many thanks.
meera
Hi Rajeswari, this is my first comment in any of the social media. You are doing a fabulous job of food blogging! Keep it going! Thanks a ton for being my life saver!
Which is the healthiest cooking oil you would recommend next to virgin olive oil?
Thank you so much 🙂
Apart from canola oil (Which I feel doesnt smell that good) I would recommend coconut oil and sesame oil.
Both are healthier and in its own way, I personally like with toor dal as I like that texture better (It doesnot stick to fingers while mixing ;))
Thank you for your best recipes !! looking forward for more tips here
thank you!
Thanks a bunch for the reply! It is not an easy job to have a perfect blog keep going. Appreciate your passion and hard work and thanks for being an inspiration!