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.
INGREDIENTS
  • 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 
METHOD
  • 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 பொà®°ுட்கள் 
  • 1 கப் à®‰à®²à®°்ந்த பூண்டு
  • 1 கப் à®¤ுவரம்பருப்பு 
  • 1 கப் à®•à®Ÿà®²ைப்பருப்பு
  • 1/2 கப் à®ªொட்டுக்கடலை 
  • 1/4 கப் à®®ிளகு 
  • 12/15 காய்ந்த à®®ிளகாய் 
  • சுவைக்கு பெà®°ுà®™்காயம்
  • உப்பு , சுவாய்க்கேà®±்ப 
செய்à®®ுà®±ை 
  • à®®ேà®±்க்கூà®±ிய பொà®°ுட்களை வாணலியில் தனித்தனியாக  à®¨à®²்ல மணம் வருà®®் வரை வறுக்கவுà®®்.
  • தென்னங்கீà®±்à®±ு குச்சிகளை கொண்டு துடைப்பம் போல் கட்டி, அதன் நுனியை பயன்படுத்தி  à®šுà®±்à®±ி சுà®±்à®±ி  à®µà®±ுக்கவுà®®். இதனால் எல்லா பொà®°ுட்களுà®®் ஒன்à®±ு போல் நன்à®±ாக வறுபடுà®®் . 
  • à®’à®°ு தட்டில் இதனை ஆற விடவுà®®்.
  • பின்பு à®®ிக்ஸியில் நைசாக à®…à®°ைத்து போடி செய்துகொள்ளவுà®®் . சிà®±ிது நேà®°à®®் ஆற விட்டு à®’à®°ு காà®±்à®±ு புகாத பாட்டலிலில் எடுத்து வைக்கவுà®®். à®’à®°ு à®®ாதம் வரை உபயோகிக்கலாà®®் .
  • சூடான சாதத்தில் à®’à®°ு ஸ்பூன் நெய் விட்டு இரண்டு ஸ்பூன் பொடியை லேசாக பிசிà®±ி காய் அல்லது அப்பளத்துடன் சாப்பிடவுà®®்

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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It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking
Sowmya

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