Paruppu Podi Sadam

Ingredients (20)

• toor dal100 g
• moong dal100 g
• roasted gram dal100 g
• garlic cloves100 g
• cumin seeds1.5 tbsp
• dried red chillies20
• kashmiri red chillies10
• regular dried red chillies10
• curry leaves1 handful
• groundnut oil2 tbsp
• asafoetida30 g
• salt2 tbsp
• jaggery30 g
• cooked rice4 cup
• ghee4 tsp
• mustard seeds1 tsp
• urad dal1 tsp
• dried red chillies2
• curry leaves1 sprig
• paruppu podi5 tbsp

Method

1. 1

   Heat a large pan over medium heat.

2. 2

   Dry roast the toor dal until lightly golden.

3. 3

   Dry roast the moong dal until aromatic.

4. 4

   Lightly roast the roasted gram dal.

5. 5

   Roast the garlic cloves until lightly browned.

6. 6

   Roast the curry leaves until crisp.

7. 7

   Roast the dried red chillies over low heat until crisp but not burnt.

8. 8

   Heat the groundnut oil and fry the asafoetida briefly until fragrant.

9. 9

   Allow all the roasted ingredients to cool completely.

10. 10

    Add the roasted ingredients, cumin seeds, salt and jaggery (if using) to a grinder.

11. 11

    Grind into a fine powder.

12. 12

    Cool completely before storing in an airtight container.

13. 13

    Heat the ghee in a large pan.

14. 14

    Add the mustard seeds and allow them to splutter.

15. 15

    Add the urad dal and fry until lightly golden.

16. 16

    Add the dried red chillies and curry leaves.

17. 17

    Add the cooked rice and gently mix.

18. 18

    Sprinkle the required amount of paruppu podi over the rice.

19. 19

    Mix gently until the rice is evenly coated.

20. 20

    Serve hot with papad, pickle or curd.