Pottukadalai podi – 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😯.
What is a podi?
If you are new to this cuisine, podi are condiments prepared. It is usually mixed with rice and ghee or sesame oil and enjoyed. There is also similar podi varieties called chutney powders that goes well with Idli or dosai.
Storage and shelf life:
Store in a tight container with lid. Shelf life can be from 2 weeks to 1 month. You can also keep refrigerated. Use clean and dry spoon and handle with dry hands always for longer shelf life.
Variations:
- You can use half the ratio of toor dal and half chutney dal (pottukadalai podi).
- Add a hand full of curry leaves for more flavour.
- A small piece (⅛ teaspoon) of tamarind can also be added.
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 with pottu kadalai
Ingredients
- 1 cup Fried gram dal pottukadalai
- 8 Red chilli
- 8 flakes Garlic
- 1 teaspoon Pepper
- ½ teaspoon Cumin seeds
- Salt – As needed
- 2 teaspoon Oil
Instructions
- 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.
Video
Notes
- You can skip pepper and cumin. Do not add more cumin as it might over power.
How to make pottukadalai podi step by step pictures
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- 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.
- First dry roast fried gram dal just for a minute in a pan. Keep aside
Serve with steamed rice and sesame oil or ghee.
Rak’s tips:
- Use fresh stock of pottukadalai (chutney dal). If it is old stock, the flavour will not be good.
- Garlic is also main in this recipe, so do not be stingy adding it.
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!