Steaming rice served with paruppu podi, ghee, appalam and vadagam. |
Ingredients:
Puffed channa dhal - 3/4 cupchanna 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.
9 comments:
Delicious combo paruppu podi rice with pappad and vadam.
Podi looks to be wonderfully prepared. Excellent recipe.
Deepa
Hamaree Rasoi
yummy flavourful podi dear
Hi Vikki,This one luks better than mine.I will try this soon.
wow with ghee and papad super
perfect with dosa...
wow yummy and delicious podi....
The paruppu podi would be great with dosa too and I can have a handful of those ma:)
I can survive for many days with this fabulous paruppu podi..
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