Podi

 Podi 

Andhra Style Paruppu Podi Recepie is a dal chutney podi made utilizing different dals and red chillies. They are dry simmered and afterward ground to a fine powder to draw out its flavors. 

Andhra Style Paruppu Podi is wealthy in protein and is overly fiery. It is one of those south Indian dishes which can be arranged and put away in a compartment for around 2 to 3 months. 

Serve this Andhra Style Paruppu Podi with hot steamed rice with a scramble of ghee or cautiously oil and Keerai Sambar for an ideal South Indian dinner. 

Prep in          Cooks in               Total time          Serves

20 mins           15 mins                  35 mins                  04 

Ingredients

2 tablespoons Chana dal (Bengal Gram Dal)

2 tablespoons Black Urad Dal (Split)

2 tablespoons Arhar dal (Split Toor Dal)

2 tablespoons Yellow Moong Dal (Split)

2 tablespoons Horse Gram Dal (Kollu/ Kulith)

10 to 12 Dry Red Chillies

1/2 teaspoon Asafoetida (hing)

Salt as per taste

1/2 teaspoon Jaggery

1 tablespoon Sesame (Gingelly) Oil 

Preparation - Andhra Style Paruppu Podi Recepie - Dal Podi 

To start making the Andhra Style Paruppu Podi, heat oil in a kadhai/wok and meal the red chillies for abaout 3-4 minutes.

 At the point when the chilies are cooked gather them in a plate. 

In a similar skillet, add 1/2 teaspoon of oil and dish the dals - chana dal, urad dal, toor dal, moong dal and pony gram

 on low fire until brilliant earthy colored. At the point when done, gather them in a plate. 

Permit the fixings to chill off totally. Crush salt, jaggery, red chillies, hing into fine powder in a processor. At that point include the dals and crush them into coarse powder. 

Andhra Style Paruppu Podi is prepared to serve. Serve this Andhra Style Paruppu Podi with hot steamed rice with a scramble of ghee or cautiously oil and Keerai Sambar for an ideal South Indian dinner.

Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....