Description
Andhra Paruppu Podi, also known as Andhra Dal Powder, is a flavorful spice blend originating from the Andhra Pradesh region of South India. It is a versatile condiment used to enhance the taste of various dishes.
To prepare Andhra Paruppu Podi, a variety of lentils and spices are dry roasted until they are fragrant and golden brown. The most common lentils used in this blend include toor dal (pigeon peas) and chana dal (split chickpeas), although some variations may also incorporate urad dal (black gram dal) or moong dal (mung beans). Additionally, spices like dried red chilies, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, asafoetida, and curry leaves are also dry roasted to bring out their flavors.
Once roasted, the lentils and spices are allowed to cool before being ground into a coarse or fine powder using a spice grinder or mortar and pestle. The resulting powder is then mixed with salt to taste.
Andhra Paruppu Podi can be used as a condiment to accompany various South Indian dishes like rice, idli, dosa, and even chapati. It can be mixed with ghee or oil and served as a side dish or used as a flavoring agent in cooking to add depth and complexity to dishes.
This spice blend is known for its rich aroma, robust flavor, and versatility, making it a pantry staple in many South Indian households
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