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Author: Sangeetha Priya
Ingredients
  • 3/4 - 1 Cup Pirandai
  • 1/2 Cup Chana dal
  • 1/3 Cup Urad dal
  • 7 Cloves Garlic
  • 1 tsp Cumin and Pepper (½ tsp each)
  • 1 tsp Salt as needed
  • 1 tbsp Oil to saute
  • 5-8 numbers Dry Chili
  • ½ tsp Hing
Instructions
  1. Take the cleaned pirandai pieces and wash it, par dry or sauté in hot pan for a minute or two to remove excess moisture.
  2. Later add oil and roast the pirandai till it turns golden color or crisp.
  3. I used sesame oil so it took little more time to roast compared to regular oil and also it won't turn brown like roasting in other oil.
  4. Once done transfer the pirandai to paper towel to absorb excess oil.
  5. In the same pan in same oil do fry cumin, pepper, garlic (can chop garlic for quick roasting), chili for 2-3 minutes in low flame.
  6. Once done do add urad dal to the same spices and garlic and roast until dal turns golden brown.
  7. Once done, remove all to a paper towel to absorb excess oil.
  8. In the same pan also add the same garlic along with chana dal.
  9. If needed then add few drops of oil and roast until it turns golden brown, also drain excess oil.
  10. Let all the ingredients cool completely, Once cooled do grind in batches.
  11. In the first batch add pirandai and powder along with half of other ingredients mixture.

  12. For the last batch add hing and necessary salt, also I powdered first batch coarse and the last little fine powder.

  13. Mix well and store in an air tight container.
  14. If making bigger batch then add salt when required.
  15. Serve this podi along with oil or ghee , rice or Idli dosa varieties.
Recipe Notes
  1. Since I used more chili the color of podi looks vibrant red instead of green.
  2. You can use upto 1 cup of cleaned Pirandai for this recipe.
  3. Garlic gives good flavor to this podi anyways you can skip this ingredient.
  4. Sauté a small gooseberry size tamarind along with dal and grind if you are making this podi particularly for rice.