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Paruppu Podi / Kandi Podi

Recipe

Toor dal - 1/2 cup
Chana dal - 1/4 cup
Moong dal - 1/4 cup
Dry roast it for a min on medium heat
Roasted split gram - 1/4 cup
Roast them till it turns slightly brown
Transfer it to a plate and let it cool down completely

Oil - 1 tsp
Cumin seeds - 1/2 tbsp
Pepper - 1 tsp
Tamarind a small piece
Dried Guntur red chilies - 8 nos
Curry leaves - 2 sprigs
Fry till everything turns crisp on low heat
Let it cool completely

Transfer it to a mixer grinder
Hing - 1/2 tsp
Salt to taste
Grind it well
Add the lentils
Grind it finely

Stored in an airtight container in a cool, dry place: 3–6 months.
Refrigeration: Extends shelf life up to 1 year.

Always use a clean, dry spoon to avoid moisture contamination

When paired with a drizzle of ghee or sesame oil, its taste transforms into a comforting, umami-packed treat, bringing depth and warmth to the palate.