PARUPPU PODI

     Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties.  As simple as it is, the list is quite long and versatile - Idli Milagai Podi, Paruppu Podi, Kariveppilai(Curry Leaves) Podi, Ellu Podi, Poondu Podi, even Nellikkai(Gooseberry Podi and Pavakka(Bitter gourd) Podis are prevalent these days.  These spice Powders are coarsely ground spice mixes traditionally prepared and used as condiments. Some times mixed with Sesame Oil/Gingelly Oil or sometimes with a drizzle of hot melted Ghee(Clarified Butter), these condiments play a spicy and wholesome role.
     Virundhu, an elaborate South Indian meal, especially served for lunch in Thalai Vazhai Ilai(Banana Leaf) consists of a long list of local delicacies and one main item is always Paruppu Podi.  The first item to be served along with rice would always be either Paruppu Kadasal or Paruppu Podi with ghee.
     Fuming hot rice with Paruppu podi and ghee, followed with Rasam, then Curd(yoghurt) accompanied with some Veggie side dish, Appalam and needless to mention the most lovable flavour enhancer - the one and only Pickle, may sound quite simple but the taste and wholesome feel it gives takes you to another world of contentment. This Spice powder suits for all occasions may be for  Virundhu(banquet) or for simple lunch menu or when you are totally lazy to cook, this ready to mix homemade Paruppu podi comes handy.
     This recipe of Paruppu Podi is an easy one with very fewer ingredients. I usually prepare a small batch which could last for a month or so. As I use Pottukadalai in this recipe, the texture of this Spice Powder is quite soft and gives a fullness while mixed with rice.  We have it along with hot melted ghee, even Gingelly Oil/Coconut oil tastes good along with this. The tropical climate here reduces the shelf life.  If planning for a large batch, add Tuvar Dhal instead of Pottukadalai or store it in the freezer.

Cuisine : South Indian
Recipe Type : Spice Powder
Spice Level : Medium
Difficulty : Easy
Yields : 200 - 250 Gms
Author : SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS :

Bengal Gram Dhal - 1/2 Cup
Roasted Gram Dhal(Pottukaladai)/Tuvar Dhal - 1/2 Cup
Dry Red Chillies - 4-5 Nos.
Pepper Corns - 5- 6 Nos.
Asafoetida - 1/4 Tspn
Salt - To Taste

METHOD :

• Dry roast Bengal Gram Dhal and Pottukadalai in a very low flame until it turns slightly golden brown in colour.
• Switch off the flame and keep it aside.
• Dry Roast red chillies until they are fragrant with brown spots. Do not over toast.
• Add Peppercorns, Asafoetida Powder and fry for a while.
• Allow the ingredients to cool down. 
• Toss them into a blender jar along with salt and grind it into fine/coarse powder.
• Can serve this Paruppu Podi mixed with Gingelly Oil/Coconut Oil/Melted ghee.
• Goes well with Rice.
  

NOTES :

• Keep the flame low while dry roasting the ingredients.
• Perfectly roasted ingredients increase the shelf life. 
• Can use Tuvar dhal instead of Pottukadalai.
• Adjust the amount of Red Chillies according to your spice preference.
• Can grind them to a coarse powder, if preferred.
• Store them in sterilized air tight jars in moisture free place.
• Can store them up to one month at room temperature.
• Can store them in the freezer for about two to three months.