Paruppu Podi for Idli| Lentil spice powder {vegan, gluten free}

Paruppu Podi| Paruppu podi for Idli is an easy, gluten-free, vegan accompaniment to have along with rice, Idli or dosa. Let’s see how to make this spice powder.

What is Paruppu Podi?

Paruppu podi is a Lentil spice powder usually had along with rice, Idli/ Dosa. The lentil powder is mixed with oil or ghee to reduce the hotness of the spice powder.

In Indian cuisine, mostly South Indian cuisine, there are varieties of podi with little or much tweaking. There are garlic powder, coconut chutney powder, and many more. My mom used to make Idli podi but I never tried to make my own. 

Recently when we went on a 3-day long trip with our family friends, one of our friends brought this paruppu podi to have along with rice. Everyone instantly liked it and as a food blogger, I started to bug her for the recipe. She is so sweet to share it. So this recipe is her contribution to my blog. Do you have any friend’s recipe? Do share the story in the comments. I like to read your story.

How to make Paruppu podi with Pottukadalai ( roasted gram dal)?

This ultimately easy podi has just a handful of ingredients. 

1. Lentil/ Toor dal
2. Roasted gram dal/ Pottu kadalai
3. Dry red chili
4. Curry leaves

Just dry roast each ingredient separately and grind together finely with salt and asafoetida. That’s it. Serve smeared in oil or ghee along with rice or idli.

A short video to make paruppu podi

Subscribe to our Youtube Channel for more video recipes.

How to store this podi?

Once you grind the podi, store it in a clean and dry airtight container. Always use dry and a clean spoon. You can store it in your pantry. It will stay good for months.

You may also want to try Ellu Podi (Black sesame seeds spice powder)

You may also like

Bitter gourd stir fry

Kovaika/Ivy gourd stir fry

Alu kangmet

Jeera aloo

Do also check our homemade Kadai masala powder.

Recipe for Lentil spice powder

Ingredients

Toor dal/ Lentil – ½ Cup

Roasted gram dal/ Pottukadalai – ½ Cup

Dry red chili – 4 (you can rise according to the spice level of chili)

Curry leaves – few

Asafoetida – ¼ tsp

Salt – as required

Method

• Dry roast toor dal for 3- 4 minutes or till a nice aroma arises in medium flame. Remove it on a plate.
• Then dry roast the roasted gram dal for 3 minutes on medium flame. Remove it on a plate.
• Do the same with dry red chili. Switch off the stove and add curry leaves in a hot pan. Let it roast in the heat.
• Once cooled down, take all roasted ingredients along with salt and asafoetida and grind finely in a blender.
• Transfer the powder to an airtight container. Store it at room temperature.

Notes

1. Adjust dry red chili as per your spice preference. My chili was too spicy, so I used just 4.
2. Check salt while grinding and adjust it.

Pin Paruppu Podi

Do you like this? Then you may want to try

Sundal podi

Sundakai podi/ Turkey berry Rice mix Powder

Andhra style Karam podi