POONDU PARUPU PODI / பூண்டு பருப்பு பொடி

Simply mix the powder thoroughly with ghee, coconut oil or sesame oil and mix with hot, cooked rice. Ingredients: Fried Gram, Green Gram, Black Gram Dhall, Chilli, Garlic, Pepper, Curry Leaf, Ghee, Salt Below 20%, Refined Groundnut Oil.Andhra style paruppu podi with garlic / Kandi pappu podi served with hot white rice and ghee is a meal in itself. This is a very simple recipe and can be made at home in under 20 minutes. The lentils, garlic and spices are roasted and ground to a powder. We like the podi ground fine at home. If you like a coarse texture, set aside a tablespoon of the lentil mixture before grinding. Grind the rest of the mixture to a fine powder and add back the lentil mixture and pulse a few times so the lentils added retain its coarse texture. Adjust the spice levels according to your taste. I add a few Byadagi / Kashmiri chillies for colour along with the regular Gundu chillies. The garlic is used in this recipe along with the skin. The roasted skin gives a fantastic aroma and flavour. If you want a paruppu podi that is deep yellow in colour, omit the curry leaves. Store the podi in a airtight container and use it within a month.