SOUTH INDIAN KITCHEN BASICS # 5 - Poondu Paruppu Podi @ Garlic and Lentil Spice Mix

Ready to use spice mixes are an integral part of Indian Kitchen. They are the best time savers specially when your vegetable and other grocery are on lean. The spice mixes- specially the ones mixed with rices for a meal can even serve as a ready reckoner base for instant dhal chutneys that go very well with rice or with Idlis and Dosa varieties.  I have already discussed this in my previous posts on South Indian Kitchen Basics. I had not posted much on this series for a while now.  

This recipe is after my recent India trip -- sourced from my aunt (mom 's sister) Vimala Chithi and has one of my most favourite flavour enhancers - Yes! Garlic. While Garlic is the star in this spice mix, the other ingredients compliments and balances the rest. I recommend that you all should (if you like garlic) have this mix handy. Mix it with ghee and sesame oil and smear them on Idlis 
(regular or mini) or spongy Dosas all over .. this is the best pick and eat lunch box recipe you can relish and sure to win your kid's heart. I have already featured  two of her recipes on this space that you should check out. Garlic Fried Rice and Butter Paneer Khorma

Preparation Time:5 min
Cooking time: 10 min
Category: Accompaniment
Cuisine: Indian
Spice level: Spicy
Difficulty level: Easy
Makes : 300 gm approx
Nutrition Facts
Servings 45.0
Amount Per Serving
calories 35
% Daily Value *
Total Fat 1 g2 %
Saturated Fat 0 g1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 3 mg1 %
Sodium 41 mg2 %
Potassium 40 mg1 %
Total Carbohydrate 5 g2 %
Dietary Fiber 1 g4 %
Sugars 1 g
Protein 2 g5 %
Vitamin A1 %
Vitamin C0 %
Calcium1 %
Iron2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 1 cup dry garlic flakes
  • 1 cup Toor Dhal  
  • 1 cup Channa Dhal 
  • 1/2 cup roasted gram dhal 
  • 1/4 cup black pepper 
  • 12-15 dry Red chillies 
  • a generous dash of asafoetida powder
  • Crystal salt to taste 
  • In a thick heavy bottomed conventional pan/ Kadai (Iron or Indolium), dry roast the above said ingredients one at a time until a nice aroma wafts.
  • Use a homemade conventional broomstick for this purpose to enable uniform roasting. Refer this  post on how to make one. 
  • Transfer to a plate or a bowl and allow to cool. Grind into a fine powder. Cool and rest for a while and transfer to an airtight container.
  • Mix 2 tsp of spice mix with hot rice and a dollop of ghee and serve along with any spicy sabzi and Appalam ( lentil crisps).   
பூண்டு போடி 
தேவையான பொருட்கள் 
  • 1 கப் உலர்ந்த பூண்டு
  • 1 கப் துவரம்பருப்பு 
  • 1 கப் கடலைப்பருப்பு
  • 1/2 கப் பொட்டுக்கடலை 
  • 1/4 கப் மிளகு 
  • 12/15 காய்ந்த மிளகாய் 
  • சுவைக்கு பெருங்காயம்
  • உப்பு , சுவாய்க்கேற்ப 
  • மேற்க்கூறிய பொருட்களை வாணலியில் தனித்தனியாக  நல்ல மணம் வரும் வரை வறுக்கவும்.
  • தென்னங்கீற்று குச்சிகளை கொண்டு துடைப்பம் போல் கட்டி, அதன் நுனியை பயன்படுத்தி  சுற்றி சுற்றி  வறுக்கவும். இதனால் எல்லா பொருட்களும் ஒன்று போல் நன்றாக வறுபடும் . 
  • ஒரு தட்டில் இதனை ஆற விடவும்.
  • பின்பு மிக்ஸியில் நைசாக அரைத்து போடி செய்துகொள்ளவும் . சிறிது நேரம் ஆற விட்டு ஒரு காற்று புகாத பாட்டலிலில் எடுத்து வைக்கவும். ஒரு மாதம் வரை உபயோகிக்கலாம் .
  • சூடான சாதத்தில் ஒரு ஸ்பூன் நெய் விட்டு இரண்டு ஸ்பூன் பொடியை லேசாக பிசிறி காய் அல்லது அப்பளத்துடன் சாப்பிடவும்

Also try my other recipes in South Indian Kitchen Basics series. Click on the title above the image to go straight to the recipe link. 
 The aroma from freshly ground homemade powders are always superior and unmatched in comparison with store bought ones. Try this blend.

Pepper, IS, the main ingredient that gives it the flavour of spice (and it was/is a home remedy for illnesses due to the medicinal properties of pepper and other ingredients such as cumin seeds, asafoetida, coriander seeds and cinnamon. (Adding of cinnamon is more common in the Karnataka style).

I strongly recommend this powder as a part of everyday meal, should the taste of just the raw leaves are not your choice. 


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