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Gun Powder Masala (Paruppu Podi)

Gun Powder Masala (Paruppu Podi)

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Paruppu Podi
| Gun Powder Masala: South Indian Lentil Spice Mix

25 mins
Cooking Time
Easy
Difficulty
10
Ingredients
Vegan
Diet
Paruppu Podi: Roasted lentil spice mix with red chillies, curry leaves & cumin is a flavourful staple in South Indian cuisine. It is usually made with toor dal or chana dal, dry roasted till golden and ground to a coarse powder. The podi is best enjoyed with hot rice and a dollop of ghee, it’s both nutritious and comforting.

Ingredients

UNITSIngredients
100 gToor dal (split pigeon peas)
100 gUrad dal (split black gram)
100 gChana dal
50 gRed chillis
2 tbsp Cumin seeds
1 tspPeppercorns
1/4 tspAsafoetida (hing)
2 sprigsCurry leaves
to tasteSalt
1 tspJaggery powder (optional)

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Follow
Directions

Description - Step 1

Roast the Lentils

Heat a large pan over medium. Add the toor dal, urad dal and chana dal. Roast, stirring frequently, until the lentils turn golden brown and smell nutty. Transfer to a plate and let cool.

Description - Step 2

Roast the Spices

In the same pan, add the red chillis, cumin seeds, peppercorns and asafoetida. Roast on low heat until the chillis darken slightly and the spices are fragrant. Add the curry leaves and roast for 30 seconds more until crisp. Set aside to cool.

Description - Step 3

Grind the Podi

Once the roasted lentils and spices have cooled completely, transfer them to a spice grinder or mixie jar. Add salt and jaggery powder, if using. Grind to a coarse powder.

Description - Step 4

Store the Podi

Make sure the Paruppu Podi is completely cool before storing it to prevent moisture and spoilage. Then transfer it to a clean, dry, airtight glass jar. It keeps well at room temperature for up to a month, and even longer if stored in the refrigerator.

Step 1
Roast the Lentils
10 minutes
Step 2
Roast the Spices
8 minutes
Step 3
Grind the Podi
5 minutes
Step 4
Store the Podi
2 minutes

Plate it up!

Plating

plating-image

You can serve a small mound of Paruppu Podi alongside steamed rice, to be mixed with ghee or oil as preferred. For a more styled plating option, prepare podi sadam by mixing the podi with hot rice and ghee or sesame oil, then shape it into small scoops for a neat thali-style presentation.

... Read More

Pairing

pairing-image

For a classic experience, mix Paruppu Podi with hot steamed rice and a spoonful of ghee or sesame oil — this is the most traditional and loved way to enjoy it. You can also pair it with soft idlis or crisp dosas. Or stir a little into curd or buttermilk for a quick, flavourful side.

... Read More

Garnishing

garnishing-image

Though Paruppu Podi isn’t usually garnished, adding a few fresh curry leaves or a drizzle of cold-pressed sesame oil before serving can gently enhance its aroma and flavour.

... Read More

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