Andhra Pappula Podi as the name suggests is a rice podi that is made with various dals aka Pappulu in Telugu and hence the name. It needs no introduction and it is mostly served in Andhra Mess as an accompaniment. Any rice podi comes to our rescue when we run out of time to cook or not in a mood to cook. So having them is of great use.
Yields: Around 225 g
Urid dal: ¼ cup
Chenna dal: ¼ cup
Toor dal: ¼ cup
Moong dal: ¼ cup
Desiccated coconut: ½ cup
Hing: 3 pea sized pieces
Red chilli: 10
Tamarind: gooseberry size
Rock salt: 1.5 tsp or as required
Oil: for frying
In a pan/kadai add oil and fry all the dals separately, until golden brown. Transfer to a plate.
Fry red chilli with little oil until crisp. Then transfer to a plate.
Fry hing until it puffs up in the same pan. You can add little oil if needed.
Dry roast the salt for a minute. (To remove the moisture if any)
Fry the tamarind for some time. Once it is warm you can break into small pieces so that it will be easy on the blades.
Once everything is cooled, grind to a coarse powder in a mixie/blender. When it is half done add desiccated coconut and then grind further.
Enjoy with hot rice topped with ghee!!
Store in an airtight container for a longer shelf life. Always use clean and dry hands or utensils while serving the podi.
- Grinding them little coarsely is very important.
- Adjust Red Chillies according to your taste.