Friday, March 4, 2011

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


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.

  • 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.

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