Paruppu podi with curry leaves easy South Indian podi recipes for rice. Recipe of Paruppu podi with curry leaves with full video and step by step pictures. Also, find an easy lunch box recipe using Parrupu podi with curry leaves at the end of the video.
Paruppu podi is the most staple on in South Indian homes. It comes handy when we don’t feel like cooking on some days. Usually, we make curry leaves podi. This one is slightly different from that. We make different varieties of podi, kothamalli podi, thengai podi, pavakkai podi, ellu podi, puliyodarai podi, and many more. Among all my favorite is the Andhra style Paruppu podi | Kandi podi.
A few days back when I wanted to make Paruppu podi at home. I got this idea of adding some curry leaves to this to make it more healthy. I actually wanted to make Garlic flavoured Andhra style paruppu podi. But I don’t have enough garlic cloves, so I skipped that part.
Let’s see how to make paruppu podi with curry leaves.
Paruppu podi with curry leaves
Curry leaves Paruppu podi recipe
Ingredients
- Toor dal ½ cup
- Curry leaves 1/3 cup loosely packed
- Pepper corns 1 tsp
- Red chilli 3-4
- Salt as needed
- Asafoetida 2 pinches
Instructions
- In a pan dry roast the toor dal till it turns golden brown.
- Dry roast in medium flame.
- Once done take it out and keep on a plate.
- Add 1 tsp pepper and 4 red chilies.
- Roast this in medium flame for 2 minutes.
- Add salt and asafoetida. Roast till salt slightly changes color.
- We are roasting the salt because we don’t the moisture of salt to spoil the shelf life of paruppu podi.
- Take out and transfer to the plate.
- Wash and pat dry the curry leaves without any moisture.
- If you are taking out from the fridge, pat dry them.
- Add to the pan and roast this for few minutes in a low flame.
- Do not change color. Switch off the flame.
- Let this sit in the hot pan for few minutes.
- Once all the ingredients are cool, transfer to a mixie jar and grind this into a fine powder.
- Store this in a dry airtight container.
- To make paruppu podi rice for lunch box, add 3 tsp oil in a pan.
- Add ½ tsp mustard seeds and 3 tsp peanuts.
- Roast till the peanuts get cooked.
- Add in 1 cup cooked rice to this.
- Mix and add 3-4 tsp paruppu podi, as per your taste.
- Drizzle with few drops of ghee.
- Mix well gently and evenly.
- Paruppu podi sadam is ready to pack for lunch box.
Notes
2. If you want to make a garlic-flavored curry leaves paruppu podi, dry roast 10- 15 garlic cloves and cool completely. Pulse it along with the other ingredients.
- In a pan dry roast the toor dal till it turns golden brown.
- Dry roast in medium flame.
- Once done take it out and keep in a plate.
- Roast this in medium flame for 2 minutes.
- Add salt and asafoetida. Roast till salt slightly changes color.
- We are roasting the salt because we don’t the moisture of salt to spoil the shelf life of paruppu podi.
- Take out and transfer to the plate.
- Wash and pat dry the curry leaves without any moisture.
- If you are taking out from the fridge, pat dry them.
- Add to the pan and roast this for few minutes in a low flame.
- Do not change color. Switch off the flame.
- Let this sit in the hot pan for a few minutes.
- Once all the ingredients are cool, transfer to a mixie jar and grind this into a fine powder.
- Store this in a dry airtight container.
- To make paruppu podi rice for lunch box, add 3 tsp oil in a pan.
- Add ½ tsp mustard seeds and 3 tsp peanuts.
- Roast till the peanuts gets cooked.
- Add in 1 cup cooked rice to this.
- Mix and add 3-4 tsp paruppu podi, as per your taste.
- Drizzle with few drops of ghee.
- Mix well gently and evenly.
- Paruppu podi sadam is ready to pack for lunch box.
