Paruppu Podi is one of those staples on our table, especially the podi that Amma makes. Ever since I remember, I have been enjoying this podi and I can eat this along with anything and everything.
Today's version is from our recipe collection that dates over to twenty years back, that we have filed. The recipes are for dishes that we can make for a picnic and enjoy.
When I decided to have a picnic hamper as the theme, I didn't see these recipes. Only when I started checking out, I realised I had a good collection of picnic recipes. 
I was discussing this theme with Amma and she even said I could make a picnic hamper for each day. I know that would have been an excellent idea, only I didn't have the foresight to think like that. Rather I thought I could do with just one dish. Maybe some other time.
When I think about picnics, I get reminded of my neighbour with whom we used to go picnics. Most of the time, we used to pack food where Amma and our neighbour used to excel themselves, cooking excellent dishes.
Those were some memorable time and those dishes evergreen. Will talk more about those in the next posts. This is part of the Picnic Hamper for week 2, BM#76
Paruppu Podi Tamil Style
1/2 cup Toor Dal
1/2 cup Chana Dal
1/2 cup Urad Dal
2 tbsp Coconut grated
15 nos Dry Red Chilli
1 tsp Mustard Seeds
1/4 tsp Asafoetida Hing
Tamarind pea size
2 sprigs Curry Leaves
Heat few drops of oil in a nonstick pan, roast the dals till slightly brown and remove.
Next, add Mustard, Hing, red chilli till slightly crispy and remove
Now add the coconut, tamarind and curry leaves. Remove and cool.
Take all the ingredients in a mixer, add salt and grind to a powder.
Store in a tight container.
Paruppu Podi Tamil Style
Ingredients
- 1/2 cup Toor Dal
- 1/2 cup Chana Dal
- 1/2 cup Urad dal
- 2 tbsp Coconut grated
- 15 nos Dry Red Chilli
- 1 tsp Mustard Seeds
- 1/4 tsp Asofeotida Hing
- Tamarind pea size
- 2 sprigs Curry Leaves
Instructions
- Heat few drops of oil in a nonstick pan, roast the dals till slightly brown and remove.
- Next add Mustard, Hing, red chilli till slightly crispy and remove
- Now add the coconut, tamarind and curry leaves. Remove and cool.
- Take all the ingredients in a mixer, add salt and grind to a powder.
- Store in a tight container.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Anlet prince - Annslittlecorner says
Simple and handy when we teally want a quick meal
Zerin says
I have only had the store bought version of this one. Will def try
Sharmila - The Happie Friends Potpourri Corner says
Thanks for this lovely recipe valli!! i was just looking for it!!
Mireille Roc (@ChefMireille) says
flavorful accompaniment to any meal
Harini-Jaya R says
Very flavorful and God send sometimes 😉
Priya Suresh says
I can survive for many days with this paruppu podi, delicious and my fav anytime.
gayathriraani says
This is how I make podi except that I don't add coconut. The podi and idli is such a classical combination..
Priya Srinivasan says
Podi's are eternal part of our kitchen! This paruppu podi is totally new valli, we never use tamarind in paruppu podi and mostly spiced with pepper and lil chili, I m bookmarking this to try!
Pavani says
Homemade podis are always the best. Your paruppu podi looks amazing.
[email protected] says
Bookmarked!! Never made my own podi. Now its time 🙂