Paruppu Podi with garlic is a flavorful South Indian spice blend made primarily from roasted lentils (paruppu in Tamil), along with the addition of garlic. This spice blend is typically used as a condiment or accompaniment to various South Indian dishes, especially rice-based meals like steamed rice or dosa. It adds a burst of flavour and aroma to the dishes it’s paired with.
The key ingredients in Paruppu Podi with garlic include toor dal (split pigeon pea lentils), moong dal, garlic cloves, dried red chillies, and a few spices.
What is Garlic Paruppu Podi
Garlic Paruppu Podi, also known as Kandi Podi or Poondu Paruppu Podi, is a popular South Indian spice blend that combines the rich flavours of roasted lentils, garlic, and spices. “Paruppu Podi” translates to “lentil powder” in English, and this version of the podi includes the aromatic addition of garlic. It’s commonly used as a condiment or accompaniment to various South Indian dishes, particularly rice-based meals like steamed rice, idli, dosa, and more.
The recipe for Garlic Paruppu Podi can vary from household to household and region to region. Some might add other spices or variations to the basic recipe, but the essence lies in the combination of roasted lentils and garlic, creating a versatile and delicious spice blend.
While eating paruppu podi with garlic, it is nostalgic in every bite. The essence of Garlic Paruppu Podi is not just in its ingredients but in the memories it conjures. It’s the aroma that lingers in your grandmother’s kitchen, the comfort of a home-cooked meal, and the connection to a rich culinary heritage. It’s a flavour that transcends time and generations, linking us to our roots with every bite.
Though homemade paruppu podi is the best, my favourite Paruppu Podi is from Ambika Appalam Depot in Chennai. Whenever I try a version of Paruppu Podi, I aim to reach a similar taste and flavour.
The joy of making Paruppu Podi with Garlic at home
1. A Beauty of Aromas: As you roast the dal, cumin seeds, and garlic, your kitchen will transform into a fragrant haven. The aroma will dance through the air, invoking memories of traditional South Indian kitchens and evoking a sense of nostalgia that store-bought options can’t replicate.
2. Customized Flavours: One of the joys of making Garlic Paruppu Podi at home is that you get to be the maestro of flavour. Adjust the number of red chillies to suit your spice tolerance, play around with the balance of garlic and cumin, and create a blend that perfectly aligns with your taste preferences.
3. The Freshest Ingredients: When you make Garlic Paruppu Podi from scratch, you have complete control over the quality of your ingredients. Opt for the finest toor dal, the freshest garlic, and spices that are at their aromatic best. The result? A podi that’s bursting with vibrant flavours and authentic charm.
4. Traditional Roots: There’s something deeply satisfying about returning to your roots’ culinary traditions. When you make Poondu Paruppu Podi at home, you’re preserving an age-old recipe that’s been passed down through generations. With every bite, you’re not just tasting flavours but connecting with a rich history and culture.
What are the ingredients needed to make Paruppu Podi with Garlic?
How to make Garlic Paruppu Podi
Heat oil in a pan and roast the toor dal until it turns golden brown and aromatic. Remove and set aside.
Similarly, roast the moong dal till golden brown and keep it aside.
In the same pan, add dried red chillies and roast them for a minute until they become slightly crisp. Remove and set aside.
Add cumin seeds and hing to the pan and roast for another minute until the cumin releases its aroma. Remove and set aside.
Add the garlic cloves to the pan and roast until they turn slightly golden. Remove and set aside.
Let all the roasted ingredients cool down to room temperature.
Once cooled, transfer the roasted ingredients to a grinder or food processor.
Add salt to taste. Grind everything into a powder.
Let the Paruppu Podi with garlic cool down completely before storing it in an airtight container.
Mix a small amount of the poondu paruppu podi with hot steamed rice and a dollop of ghee or oil. Mix well and enjoy.
Tips & Suggestions
1. Quality Ingredients Matter: Use fresh, high-quality ingredients for the best results. Choose good quality dal, fresh garlic cloves, and aromatic spices. Freshness will greatly impact the flavour and aroma of your poondu podi.
2. Roasting Carefully: Roasting the ingredients is a crucial step. Roast the toor dal, garlic, red chillies, cumin seeds, and other spices on low to medium heat to avoid burning. Stir frequently to ensure even roasting. Burning any ingredient can negatively impact the flavour.
3. Adjust Spice Levels: The spice level of the podi can be adjusted according to your preference. If you prefer a milder version, reduce the number of dried red chillies. For more heat, you can add extra chillies.
4. Optimal Garlic Roasting: Roast the garlic cloves until they turn golden and aromatic, but be cautious not to burn them. Over-roasting garlic can make it bitter. The goal is to achieve a caramelized and slightly sweet flavour.
6. Cool Before Grinding: Allow the roasted ingredients to cool down completely before grinding. Grinding warm ingredients can result in clumping due to the release of moisture.
7. Texture: The texture of Poondu Paruppu Podi can be coarse or fine, according to your preference.
8. Store Properly: Store the Garlic Paruppu Podi in an airtight container in a cool, dry place. This will help maintain its flavour and freshness over time. If stored properly, it can last for a few months.
9. Experiment and Adapt: Feel free to adjust the proportions of the ingredients to match your taste preferences. You can experiment with the ratio of lentils to garlic to create a balance that suits your palate.
Variations in Poondu Paruppu Podi
1. Sesame Twist: Add a nutty dimension by incorporating roasted sesame seeds. Toast them along with the other ingredients and grind them together. The sesame seeds will provide a delightful crunch and a hint of earthy flavour.
2. Coconut Infusion: For a touch of tropical flair, include desiccated coconut. Roast the coconut until golden and mix it with the other roasted ingredients before grinding. This variation adds a slightly sweet and rich undertone.
3. Curry Leaf Fragrance: Introduce the aroma of curry leaves by roasting them with other ingredients. Curry leaves lend a distinct South Indian essence and a citrusy note to the podi.
4. Seeds Galore: Incorporate other seeds like flaxseeds, sunflower seeds, or pumpkin seeds for added texture and nutritional value.
Other recipes you may like
Paruppu Podi with Garlic | Poondu Paruppu Podi
- 1 cup Toor Dal
- 1/4 cup Moong Dal
- 12 Garlic Cloves Peeled
- 6 Red Chillies
- 6 Kashmiri Red Chilli
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- Salt to taste
- 1 tsp Oil
- Heat a teaspoon of oil in a pan and roast the toor dal until it turns golden brown and aromatic. Remove from the pan and set aside.
- Similarly, add the moong dal and fry till it turns golden brown. Keep it aside once done.
- In the same pan, add dried red chillies and roast them for a minute until they become slightly crisp. Remove and set aside.
- Add cumin seeds and hing to the pan and roast for another minute until the cumin releases its aroma. Remove and set aside.
- Add the peeled garlic cloves to the pan and roast until they turn slightly golden. Remove and set aside.
- Let all the roasted ingredients cool down to room temperature.
- Once cooled, transfer the roasted dal, dried red chillies, cumin seeds, hing, and roasted garlic cloves to a grinder or food processor.
- Add salt to taste. Grind everything into a powder. The texture of the powder can be adjusted according to your preference.
- Let the Paruppu Podi with garlic cool down completely before storing it in an airtight container.
- Mix a small amount of the poondu paruppu podi with hot steamed rice and a dollop of ghee or oil. Mix well and enjoy.