Thursday, September 10, 2009

Paruppu Podi

Spending summers at grandparents' place is an absolute luxury. Both myself and my brother have nostalgic memories of those lovely carefree summers spent in my grandparents' home while we were children.. My ammamma, a superb cook, would make absolutely lovely food. She would plan the menu very meticulously and get everybody in the house to do their bit - in bringing the grocery or vegetables, or scrapping coconuts, etc. One of her specialities is her paruppu podi. This protein-packed family must-have, served with hot rice and dollops of ghee on it, is a sheer treat to all the senses. Here is the recipe for it.. just the way my paati makes it.


Toor dhall: 1 cup
Channa dhall: 1/2 cup
Urad dhall: 1/2 cup
Moong dhall: 1/2 cup
Horsegram - 1/8 cup
Dry red chillis (long) - 20
Asefotida / hing: 1/2 tsp
Salt - 3 tbsp

Method of preparation:

Dry roast all these dhalls separately in a heavy bottomed kadai on a low flame.Roast till the dhalls give out a good aroma and till they turn golden brown in colour. Turn off the stove and in the heat of the kadai, just toss the salt and the hing for a minute. Cool the dhalls and grind to a fine powder.

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