Parupu Podi, also known as "Dal Powder" or "Paruppu Podi," traces its roots back to the culinary traditions of South India, where it has been cherished for generations. The word "parupu" in Tamil refers to lentils or dal, while "podi" translates to powder, aptly describing the main ingredient and form of this condiment. Historically, Parupu Podi served as a convenient and flavorful way to incorporate protein-rich lentils into meals, especially during times of scarcity or as a staple in everyday cooking
Preparation Method:
- Dry roasting the ingredients: Begin by dry roasting the toor dal, red chilies, black peppercorns, and cumin seeds separately until they turn golden brown and emit a fragrant aroma. Be careful not to burn them.
- Roasting the garlic and curry leaves: In the same pan, lightly roast the garlic cloves and curry leaves until they are crispy and fragrant.
- Grinding into a fine powder: Allow all the roasted ingredients to cool completely before grinding them into a fine powder using a spice grinder or mortar and pestle.
- Seasoning with salt: Once ground, add salt to taste and mix it well into the Parupu Podi. Adjust the seasoning according to personal preference.