Andhra style paruppu podi with garlic is served with hot white rice and ghee. This is a very simple recipe and can be made at home in under 20 minutes.
It’s prepared by using the lentils, garlic and spices, these are roasted and ground to a powder. Kashmiri chillies are added for colour along with the regular Gundu chillies. The garlic is used in this recipe along with the skin. The roasted skin gives a fantastic aroma and flavour.
If you want a paruppu podi in yellow colour, then don’t add the curry leaves. Store the podi in a airtight container and use it within a month.
It is easier to pack and carry when you are traveling.
Can be stored & used up to 20 to 25 days without spoiling.
No need to reheat before eating or keep reheating to ensure longer shelf life.
Easy to make & store.
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