Kandhi podi or paruppu podi is a staple in most telugu and tamil homes. Among the variations I make, almond-paruppu combo is one of them. Whats also good about adding almonds is that oil from the almonds lends a distinct flavour and rules out the need for oil or ghee when mixed with rice.
You need: makes 3 cups
Tur / Tuvar dal / Kandhi pappu / tuvaram paruppu - 2 1/2 cups
almonds- 1/2 cup
Red chilies - 7-8 (i prefer medium to low spice)
salt- to taste
asafoetida - 3/4 tsp
peppercorns - 1 1/2 Tbsp
Sugar or jaggery - 1 Tbsp (optional)
- Roast almonds til their skin starts to turn a little darker brown. (Do not over roast as burnt or excessively roasted almonds taste bitter)
- set aside to cool
- In the same pan, dry roast dal until it turns a little reddish and you get the aroma of tuvar.
- Transfer to same plate you set aside your almonds
- Roast red chillies and peppercorns together (this may take 1 -2 minutes, not more)
- When all the ingredients are cool to touch, Fine grind them with salt and asafoetida
- Cool and transfer to an airtight container. If needed, refrigerate the podi (if made in larger quantities, and during summer - just to ensure that oils from almond do not spoil)
- With Rice
- Stuffing for paratas
- Garnish for pasta (yes, you read it right, pasta), salads, and regular stir fried vegetables.