― Ayn RandHappiness sometimes to me is cooking less and eating more:) There are those days when you feel like cooking nothing and have a simple meal with some ready made stuff..One of those comfort kinds of meals comes from this simple one time preparation.Spice powders are speacility of Andhra Cuisine we proudly boast about.They form an integral part of traditonal Andhra meals.We make powders with many kinds of lentils and pulses coupled with mild spiciness.I would like to introduce Pappula Podi aka Lentil spice powder today.When you couple this pappula podi with hot steaming rice and a dollop of ghee,it can give you the best comfor meal ever!It is made of grinding roasted gram dal with a hint of aromatic garlice and dried red chillies. I have already posted this Andhra Kobbari Karam recipe before if you are interested to give it a try..
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| {Learn how to make Andhra Pappula Podi, a mild spice powder that goes well with rice and Indian Breakfast like Idly/Dosa } |
Andhra Pappula Podi ( Andhra style lentil spice powder made with roasted gram dal and garlic and dried red chillies as main ingredients)
Cuisine : Andhra,India
Prep Time: 10 mins
Cooking/Grinding Time: 20 mins
Recipe Level: Beginner
Spice Level: Medium
Makes: About 150-200 gms
Shelf Life: Up to 3 months fresh when stored in air tight container
Serving Suggestion: With hot rice,ghee and Indian Breakfast Dosa, Idli,
METHOD:
- Roast red chillies in a kadai until nice aroma comes and keep them aside.
- Lighly roast cumin and garlic as well but its your choice really.
- Allow the roasted stuff to cool down for 5 min or so.
- First start grinding the red chillies,garlic and cumin and then add gram dal ,coconut and grind into fine powder.
- Add salt and grind once more until salt mix well
- Store in a air tight container for best storage.
SIRI’S NOTES:
Adjust the spicienss by varying the count of red chillies and garlic.
Also coriander seeds and sesame seeds can be used in the dry roast process.
Serve it with hot sesame oil and piping hot rice to enjoy to the fullest.
Store in air tight container and take care not to get in contact with water.
This is completely a dry process and don’t need to add any water for grinding.
Flavorful Podi, my fav siri…would like to try your version…stunning pics there! love it…
Lovely clicks dear.will give a try
My all time favorite. I make it exactly the same way. Love pics siri!
love to try this podi Siri, wonderful clicks!!!
The way in which the process explained is excellent. And of course, Pappula podi is a very good starter or even an emergency server in case of extreme hunger when time doesn’t permit to cook further. Even we can mix the powder with curd/yogurt and serve with any other staple like rice, roti, bread, noodles even.
The way in which the process explained is good. In fact, its a very good starter and even an instantaneous supportive when we are very hungry and have no time to cook further. We can mix it with curd/yogurt and enjoy with the staple. Even put two spoons in 2 small glasses water, boiled, add some tamarind to taste, season it…it becomes a good pappu charu also.
Delicious podi Siri, love the gorgeous color will love to have this with steaming white rice and ghee yummm
Thank you for the recipe.it is very nice.
recipe is a mess which dhall are you referring to
Roasted channa dal
The way you explained the preparation process is very good and very quick process also ,takes very less time also,and it is very nice mainly in pickle rice along with a dollop of ghee also good in curd rice as a side dish hmmmm… it’s so yummy also . But i have question can we use peanuts in this recipe ..? tell me .
thank you Vasanthi for your positive feedback, but peanut powder will not give the authentic pappula podi taste:)