|Steaming rice served with paruppu podi, ghee, appalam and vadagam.|
Ingredients:Puffed channa dhal - 3/4 cup
channa dhal - 1/4 cup
Thoor dhal - 1/4 cup
black pepper - 1 tbsp
dry red chillies - 4
salt - to taste
cumin - 1 tbsp
Method:Dry roast (except salt) everything separately until they loose moisture.
Grind to a fine powder. Let cool and store in air tight container.
Serving suggestion:Gracefully serve a big spoon of piping hot rice in a serving plate / banana leaf and pour a generous spoon of molten ghee over it. Top it with few tsp of this paruppu podi , mix and enjoy.
Paruppu podi should be served over rice before serving the sambar rice.
Usually a little portion of rice is allocated for this paruppu podi + ghee before serving the sambar.
Pappad and pickles make good combo for the above rice.
This can be kept handy for lazy cooking days.
Paruppu podi is a good backup plan for bachelors and students who stay away from home.
Long distance pilgrimage people can keep it as travel food, if they can make some rice using electric cooker.