Paruppu Podi/ Yellow Lentil Chutney Powder

Paruppu Podi / Yellow Lentil Chutney Powder

This recipe comes from the Southern part of India. Yellow Lentil is also known as split pigeon peas.

It can be made within 5 minutes & is very easy. It is quite a saviour when you are starving.

We will need:

• Arhar/Toor dal (Yellow Lentil) - 1small cup
• Whole Dried Red chillies - As per tolerance, I took 3
• Asafoetida - a pinch
• Dessicated Coconut - 1 cup
• Salt - As per taste
• Oil - 1/2 teaspoon

Method:

Take a pan & pour 1/2 teaspoon oil just to grease the pan. Roast the dal & red chillies. When it is golden put off the flame & take it off the stove to stop cooking as we dont want it to get brown. Now, put this in a mixer jar & add the asafoetida & coconut to it & grind it. Grind it coarsely. Your Podi/Chutney Powder is ready. It will taste best for 1 full week if kept in the refrigerator.

Note:

• The same process is to be followed to make Paruppu Thogayal/Yellow Lentil Chutney. You just need to add some water. However the shelf life decreases to 2-3 days.
• You can try adding a few cloves of garlic for a different flavor. I dont use it in this preparation though.
• It is best eaten with hot steaming rice with a dollop of ghee mixed with this thogayal or podi. 
• You will be appreciated by all if you serve it with rasam rice & papad. So, try this & share your experience with me.