Paruppu Podi is one of those staples on our table, especially the podi that Amma makes. Ever since I remember, I have been enjoying this podi and I can eat this along with anything and everything.
Today’s version is from our recipe collection that dates over to twenty years back, that we have filed. The recipes are for dishes that we can make for a picnic and enjoy.
When I decided to have a picnic hamper as the theme, I didn’t see these recipes. Only when I started checking out, I realised I had a good collection of picnic recipes. I was discussing this theme with Amma and she even said I could make a picnic hamper for each day. I know that would have been an excellent idea, only I didn’t have the foresight to think like that. Rather I thought I could do with just one dish. Maybe some other time.
When I think about picnics, I get reminded of my neighbour with whom we used to go picnics. Most of the time, we used to pack food where Amma and our neighbour used to excel themselves, cooking excellent dishes.
Those were some memorable time and those dishes evergreen. Will talk more about those in the next posts. This is part of the Picnic Hamper for week 2, BM#76
Paruppu Podi Tamil Style
1/2 cup Toor Dal
1/2 cup Chana Dal
1/2 cup Urad Dal
2 tbsp Coconut grated
15 nos Dry Red Chilli
1 tsp Mustard Seeds
1/4 tsp Asafoetida Hing
Tamarind pea size
2 sprigs Curry Leaves
Heat few drops of oil in a nonstick pan, roast the dals till slightly brown and remove.
Next, add Mustard, Hing, red chilli till slightly crispy and remove
Now add the coconut, tamarind and curry leaves. Remove and cool.
Take all the ingredients in a mixer, add salt and grind to a powder.
Store in a tight container.