Paruppu Podi or Dal Powder for rice is an easy, make ahead powder of roasted chana (pottukadalai or dalia) with spices that can be stored for a period of time to make your meal times a breeze.
Whether you are a bachelor, student living in the dorm or newly married, a beginner and new to the kitchen, this paruppu is a must in your kitchen. When you have this dal powder stocked, all you need is hot rice, a drizzle of ghee and some appalams, vadams or chips to go with it and you have a quick meal.
You can call this is the tamil version of the Andhra Kandi Podi. Though the ingredients used are different, the concept is the same - just mix with rice and eat.
The flax seed powder that I used to make Flax Seed Rice can also be made ahead, stored and used as and when you need.
Why make Paruppu Podi
It is easier to pack and carry when you are travelling.
It stays well for upto 20 to 25 days without spoiling.
No need to reheat before eating or keep reheating to ensure longer shelf life.
Easy to make & store. No need to spend a long time in the kitchen.
Perfect for bachelors, students living in the dorm and beginners in the kitchen.
Roasted Gram Dal: Most commonly called as pottukadalai in Tamil and Chutney dal gives a good aroma and texture to the paruppu podi.
Kopra: Using kopra or dry coconut flakes is highly recommended to ensure longer shelf life.
Red chillies: Adjust the quantity to suit your spice needs but paruppu podi in general is not spicy.
Garlic: Paruppu podi without garlic smells bland and unappetising without the aroma as well. Highly recommend not to skip this.
How to make Paruppu Podi
- Roast coconut flakes over medium flame till crisp. This step is optional but prevents kopra from becoming rancid soon.
2. Roast red chillies in oil.
3. Roast garlic pods in the same pan.
4. Take gram dal, salt & roasted chillies in a mixie jar.
5. Grind to a coarse powder & transfer to a bowl.
6. Take roasted kopra, garlic & grind to a coarse powder.
7. Add the already ground powder & pulse few times for everything to mix together evenly.
8. Prepare a tempering of mustard seeds, asafoetida and curry leaves in oil.
9. Add it to the powder and mix well.
Paruppu is ready for storing.
How to serve
To one cup of cooked hot rice, add ½ to 1 tsp ghee, 2 to 3 tbsp paruppu podi and mix well till combined fully.
It is better if the rice has been cooked a tad mushy as it will be easier to eat and tastes good as well. If vegan, use gingelly oil instead of ghee. Serve with chips or pappads or any curry of your choice.
Paruppu podi can be stored easily for 20 to 25 days without spoiling at room temperature on the shelf of your pantry.
If you store it for longer time at room temperature, it may go rancid. So, to prevent it make sure that you store the powder in an airtight jar or ziploc and refrigerate it.
Many grocery shops nowadays sell whole kopra, which you can buy, grate to use and store in the freezer for later use.
If you can't find it, you can also use desiccated coconut or coconut powder that you can order from Amazon.
You can also simply dry roast fresh coconut till the moisture leaves and use it like I have done in the recipe. This is applicable only for a small batch & shorter shelf life but if making a large batch and for longer shelf life, then I highly recommend using only kopra.
Do not use fresh grated coconut in this recipe. It will spoil quickly.
Adjust the quantity of red chillies according to your taste but do keep in mind that the paruppu podi is only mildly spicy.
You can skip garlic if you want but note that it brings in the flavour to an otherwise bland powder.
How to make dry coconut powder from fresh coconut?
Grate only the white part of a fresh coconut. Spread this on stainless steel plate or freezer proof plate.
Keep the plate in the freezer for 2-4 days till the moisture in the grated coconut leaves completely.
Do not use a zip lock bag. We want the moisture to be gone and do not want the coconut to remain fresh.
Transfer this to a clean dry bottle and store the bottle in the fridge shelf itself. Use as required, either as it is or powder it further in a mixie. This should keep well for 20-25 days.
see more Spice Powders
Paruppu Podi Recipe
- Roasted Gram dal or Pottu Kadalai – 1 cup
- Dry coconut flakes or Grated kopra – ¼ cup
- Whole dry red chillies – 8 to 10
- Garlic – 5 pods
- Salt – to taste
- Asafoetida – 1 pinch
- Mustard seeds – 2 tsp
- Curry leaves – 1 sprig
- Oil – 1 tbsp
- Roast: Heat a pan and dry roast kopra for few seconds over medium flame till it turns crisp and aromatic. Transfer to a bowl. (This step is optional).
- To the same pan, add 2 tsp oil. Add red chillies and roast for a few seconds taking care not to let it burn and change its colour. Drain and keep it on a plate separately.
- To the remaining oil add the garlic pods. Sauté till they change colour slightly, drain and add it to the roasted kopra bowl.
- Temper: To the same pan, add the remaining oil. When hot temper by adding mustard seeds.
- After they splutter, add asafoetida and curry leaves. Fry for few sec, take off pan and keep it aside.
- Grind: To a mixie jar, add the roasted whole red chillies, roasted gram dal, salt and grind to a coarse powder. Transfer this powder to the bowl.
- Add sautéed garlic pods, grated kopra to the mixie jar and grind to a coarse powder. Add the already ground dal powder to the mixie jar and pulse few times to get everything evenly mixed and transfer to the bowl.
- Mix: Add the tempering to this powder and mix well together. Check salt and add if required.
- Transfer to a dry and clean bottle. This paruppu podi will keep well for 20 to 25 days at room temperature.
- Serve: While serving, add required amount of paruppu podi to hot rice, add a dash of ghee and mix well.
- Enjoy paruppu podi sadam with pappads or with any dry curry of your choice.