September 22, 2020

Paruppu Podi | Dal Rice Powder - Vegan & Saatvik

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Paruppu Podi is a speciality spice powder from the Tamil home. A must have condiment which is very useful and packed with proteins to take care of your protein requirements for the day.

On the days when you are under the weather or in no mood to cook up a meal you can just prepare some hot steaming rice , add a few spoonfuls of this delicious paruppu podi over the rice with melted ghee and mix . Relish it with roasted papad and some delicious buttermilk. You can also make a simple vegetable stir fry as well to be served alongside. 

There are various ways in which the paruppu podi can be prepared depending on individual family recipe and taste. This preparation is generally a hand down recipe from the older generations to the younger generations.  

An heirloom recipe that this is, am sharing the recipe which was handed over from my paternal grand mom to my mom and from her to me .

Paruppu podi has always been a part of South Indian Thali meals at the restaurants and is the first serving with rice , ghee after which the sambar , dhall, rasam and other items are served. Today we relished this freshly ground paruppu podi with our lunch along with sambar, curry and rasam . Glimpse of our lunch platter for all of you to enjoy virtually.

Preparation Time - 5 mins
Roasting Time - 7 mins
Complexity - Simple 

1 cup  (100 gms) thoor dhall / pigeon peas/ thuvaram paruppu 
1 tbsp chutney dhall / roasted gram / pottukadalai
4 to 5 dry red chillies (gunturu / spicy variety) 
1 tbsp pepper corns /milagu 
Few curry leaves 
1 tsp oil 
Pinch of asafoetida
Salt as needed 

  • Heat the oil in a deep wok / kadaai .
  • Roast the thoor dhall on a medium flame until it turn crisp and golden brown . Donot leave the dhall unattended, it will burn quickly.  You have to keep sautéing it to prevent over roasting.
  • When the thoor dhall is roasted, take it out on a plate to cool and to the same kadai add the pepper corns, curry leaves , dry red chillies and saute it till curry leaves become crisp . 
  • Lastly add the roasted gram / chutney dhall and saute it for a few seconds.  It just needs to get crisp as it is already pre roasted. 
  • Let all the ingredients cool for a few mins and then blend/grind all the ingredients with asafoetida and salt to a fine powder. 
  • Cool it by spreading on a wide plate and then bottle it up in a dry container.  

Check my video Playlist below for some exotic home made masala powders  . Click on the image . 

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( Sambar Powder , Rasam powder , curry leaf powder , Idli Dosa Molgapudi , Cumin Powder )


  1. This sounds like a really tasty spice mixture, especially as its home made with freshly roasted ingredients.

  2. I was always curios that what kind of powder they put it on rice, now I know. Thanks for sharing such a staple recipe

  3. Our favourite podi when we want to eat a simple lunch after a heavy binge out .. I make it similarly barring the curry leaves

  4. When it comes to cooking I am always lazy and hence I made this paruppu podi. I am enjoying my lunch a lot. Thanks.

  5. Wow, what an awesome condiment to have in the pantry. Versatile, I'm making it today. Would love to have it with rice and a bit of ghee.

  6. This paruppu podi is such a handy condiment to resort to when nothing else comes to mind. Just cook some rice and have with podi, mealtime is sorted. Will visit your other podi powders posts.

  7. Paruppu podi is a must condiment in our kitchen. Steaming hot rice with podi and nallennai is divine! Such a handy condiment on lazy days! Perfectly done priya!


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