Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, south-indian parpu podi | mixed lentil powder. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
South Indian gunpowder chutney gets its name from the heat the red chilies bring to this dish. Sprinkle on anything you'd like to up the spice volume! Molaha Podi: South Indian Gunpowder Chutney.
South-Indian Parpu Podi
To get started with this particular recipe, we have to prepare a few components. You can have south-indian parpu podi | mixed lentil powder using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make South-Indian Parpu Podi | Mixed lentil powder:
- Take Parpu podi
- Prepare 1/3 cup toor dal/Split & dehusked yellow lentil
- Take 1/3 cup moong dal/Split & dehusked green lentil
- Take 1/3 cup udad dal/Split & dehusked black lentil
- Get 3-4 sprigs curry leaves
- Make ready 4-5 dry red chillies
- Make ready 1 teaspoon salt
- Take 1/2 teaspoon hing/ aesofeotida
- Prepare How to prepare Podi rice
- Get 1 teaspoon oil
- Take 1 cup steamed rice
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Steps to make South-Indian Parpu Podi | Mixed lentil powder:
- Keep all ingredients ready
- Roast dals evenly till golden brown colour
- Also roast red chillies and curry leaves until they become crunchy
- Cool the dals, add hing and grind to fine powder.
- Sift the powder. Store in a dry and airtight glass container.
- Use 1-2 tablespoons for 1 cup rice, also add a teaspoon of oil and mix well. Enjoy with roasted papadams, curd or pickles
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