Parrupu podi

Ingredients

Channa Dhal – 1 cup

Thoor Dhal – 1 Cup

Red Chilies – 10 nos

Black pepper – 1 TSp

Asafoetida – 1/2 tsp

Salt- 1tsp

Curry leaves – 10-15 leaves

Oil – 1 tsp

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Procedure

-Dry fry Channa Dhal and thoor dhal till they are golden brown.

-Again Dry fry pepper. Once it starts spluttering just put the chilies and fry it for two minutes.

-Now wash the curry leaves and spread it on a dry cloth. Allow it to dry. Apply 1 tsp of oil in the pan and fry it untill it turns dark green in colour.

-Grind the dhal which you have fried along with pepper and asafoetida into a fine powder along with salt.

-Finally add the fried curry leaves.

This podi is very tasty when taken with hot rice with one spoon of ghee. This podi can be stored for at least a period of month, since we don’t add any oil to it , it will remain fresh for a longer period.

GARLIC POWDER

The procedure and ingredients is same as that of paruppu podi. The only addition we make is 10-15 flakes of garlic.

Fry the garlic in 1 tsp of oil in a pan untill it is golden brown and starts giving out aroma.

After making the paruppu podi finally add the garlic flakes and once again powder it.