Paruppu Podi | Kandi Podi

Paruppu Podi is roasted lentils powder made using 3 varieties of dal with red chillies, curry leaves, pepper, cumin seeds, hing and garlic as main ingredients. Paruppu Podi also known as Kandi Podi is a great accompaniment for rice. Let’s learn to make Paruppu Podi Recipe with step by step pictures and video.

Paruppu Podi is a must have in our pantry especially for those days when we have no time to cook, this podi comes to rescue.

About Paruppu Podi

Paruppu Podi is homemade lentils powder made by roasting a combination of dals with red chillies, curry leaves, pepper, cumin seeds, hing and garlic.

Paruppu Podi is popularly known as Kandi Podi in Andhra. Paruppu Podi is very famous in Andhra mess, I had a chance to taste it once and I loved it. After that I tried couple of times to recreate the taste but I was not satisfied and did not want to post it. Later after few trials understood the ratio of dals is very important for taste and texture. And yes finally nailed it…this Paruppu Podi tastes close to the one in Andhra mess except for spice level, you can increase it if you like it more spicy.

Paruppu Podi Rice

Mix paruppu podi with rice and ghee, tasty paruppu podi rice is ready. You can also make a tadka with oil, mustard seeds and curry leaves add it to paruppu rice.

More Spice Powders

Paruppu Podi Ingredients

• Dals – A combination of dals : toor dal, roasted gram dal and moong dal is used for Paruppu Podi.
• Spices – Whole pepper and cumin seeds are roasted seperated and added.
• Garlic – Garlic is added for flavour, so do not reduce it.
• Red Chillies – I used a combination of kashmiri red chillies and regular red chillies for spice and color.
• Hing, Curry Leaves – Curry leaves and hing is added very little for flavour and aroma.
• Jaggery – Though this ingredient is optional I would recommend adding it for a perfect balance.

If you have any more questions about this Paruppu Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Paruppu Podi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paruppu Podi | Kandi Podi

Paruppu Podi is roasted lentils powder made using 3 varieties of dal with red chillies, curry leaves, pepper, cumin seeds, hing and garlic as main ingredients. Paruppu Podi also known as Kandi Podi is a great accompaniment for rice.

Calories

Author Sharmilee J

Ingredients

• 1/2 cup toor dal
• 1/4 cup moong dal
• 1/4 cup roasted gram dal
• 7 nos kashmiri red chillies
• 5 nos red chillies
• a fistful curry leaves
• 1/4 heaped cup garlic
• 1 tsp cumin seeds
• 1/2 tsp whole pepper
• 1/4 tsp hing
• 1 tsp jaggery powder
• rock salt to taste

Instructions

• To a heavy bottomed kadai add 1/2 cup toor dal. Always keep flame in low medium and roast evenly.
• Dry roast until golden brown. Transfer to a plate and set aside.
• Dry roast until golden brown. Transfer to a plate and set aside.
• Add 1/4 cup roasted gram dal. Dry roast until golden brown. Transfer to a plate and set aside.
• Now add 1 tsp cumin seeds. Dry roast for a minute. Transfer to a plate and set aside.
• Add 1/2 tsp whole pepper corns. Dry roast for a minute. Transfer to a plate and set aside.
• Add 1/2 tsp oil add 7 nos kashmiri red chillies and 5 nos regular chillies.
• Roast until the chillies starts to puff up. Transfer to the plate, set aside.
• Add 1/4 heaped cup garlic.
• Roast slowly until golden spots appear here and there. Transfer to a plate and set aside.
• Add a fistful curry leaves.
• Roast until crisp. Transfer to a plate and set aside. SWITCH OFF.
• Finally add rock salt and 1/4 tsp hing.
• Roast for a minute and transfer to a plate.
• Cool down the ingredients completely.
• Transfer it to a dry mixer jar along with 1 tsp jaggery powder.
• Grind it to a fine powder.
• Transfer to a plate, spread it cool down then store in a clean dry jar.
• Enjoy with rice and ghee!

Notes

Roasting each ingredient slowly and seperately which is the key to perfect tasting Paruppu Podi.
Roast in low flame or low medium flame for perfectly evenly roasted ingredients.
Make sure to see there is no moisture in any of the ingredient before grinding. If you grind it soon after roasting it may become lumpy because of the hot vapour. So always cool down before grinding.
Adjust red chillies according to your spice level. I have used 12 nos red chillies in total for 1 cup dal you can increase to 15 or 20 if you like spicy paruppu podi.

Paruppu Podi Recipe Step by Step

1.To a heavy bottomed kadai add 1/2 cup toor dal. Always keep flame in low medium and roast evenly.

2.Dry roast until golden brown. Transfer to a plate and set aside.

3.Add 1/4 cup split moong dal.

4.Dry roast until golden brown. Transfer to a plate and set aside.

5.Add 1/4 cup roasted gram dal. Dry roast until golden brown. Transfer to a plate and set aside.

6.Now add 1 tsp cumin seeds. Dry roast for a minute. Transfer to a plate and set aside.

7.Add 1/2 tsp whole pepper corns. Dry roast for a minute. Transfer to a plate and set aside.

8.Add 1/2 tsp oil add 7 nos kashmiri red chillies and 5 nos regular chillies.

9.Roast until the chillies starts to puff up. Transfer to the plate, set aside.

10.Add 1/4 heaped cup garlic.

11.Roast slowly until golden spots appear here and there. Transfer to a plate and set aside.

12.Add a fistful curry leaves.

13.Roast until crisp. Transfer to a plate and set aside. SWITCH OFF.

14.Finally add rock salt and 1/4 tsp hing.

15.Roast for a minute and transfer to a plate.

16.Cool down the ingredients completely.

17.Transfer it to a dry mixer jar along with 1 tsp jaggery powder.

18.Grind it to a fine powder.

19.Transfer to a plate, spread it cool down then store in a clean dry jar. Add 1 or 2 tsp paruppu podi to 1 cup rice along with ghee mix well and enjoy!

Enjoy with hot rice and ghee!

Expert Tips

• Roasting each ingredient slowly and seperately which is the key to perfect tasting Paruppu Podi.
• Roast in low flame or low medium flame for perfectly evenly roasted ingredients.
• Make sure to see there is no moisture in any of the ingredient before grinding. If you grind it soon after roasting it may become lumpy because of the hot vapour. So always cool down before grinding.
• Adjust red chillies according to your spice level. I have used 12 nos red chillies in total for 1 cup dal you can increase to 15 or 20 if you like spicy paruppu podi.

Variations

• You can even add all the 3 dals of the same quantity which works well too but adjust the other ingredients accordingly. Also increase red chillies accordingly.
• Instead of jaggery powder you can even add cane sugar or palm sugar powder.
• You can add 1/2 tsp tamarind for a tangy taste. If adding add it at the last stage along with curry leaves roast and then add it to grind.
• You can also mix it with gingelly oil and rice instead of ghee.

Serving and Storing Suggestion

Paruppu Podi can be served along with rice and ghee.

Paruppu Podi stores well for about 3 months in room temperature itself. Even for another 3 months it lasts but the falvour slowly comes down so I suggest to make a small batch and use it up when fresh for best taste and flavour.

FAQs

1. What is Paruppu Podi?

Paruppu Podi is roasted lentils powder made using 3 varieties of dal with red chillies, curry leaves, pepper, cumin seeds,hing and garlic as main ingredients. Paruppu Podi also known as Kandi Podi is a great accompaniment for rice.

2.What is Paruppu Podi used for?

Paruppu Podi is used as a mix for rice. Just mix homemade paruppu podi with rice, ghee and enjoy!

3.What is Kandi Podi?

Lentils powder is called Paruppu Podi in Tamil Nadu and Kandi Podi or Kandi Karam Podi in Andhra.

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Semiya Payasam | Vermicelli Kheer

Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavoured with cardamom and garnished with ghee roasted cashews & raisins. Semiya Payasam Recipe is the easiest of all payasam / kheer and could be made in minutes with the commonly available ingredients at home. Semiya Payasam is presented here regular & custard powder added version with step by step pictures and video.

Semiya Payasam is commonly made on festive days like New Year, Amavasaya and on special occasions like Birthday, Anniversary and family get-togethers. Semiya Payasam resembles can be tasted in Falooda and Seviyan Kheer.

About Semiya Payasam

Semiya is the South Indian Name of Vermicelli which is a type of pasta originated from Italy. Semiya got popular in South India with its taste & variety of dishes that could be prepared in minutes. Payasam is kheer / pudding made by cooking rice or dal or semiya with milk, sugar & nuts. Semiya Payasam recipe is an effortless alternate to paruppu payasam, rice kheer & ada pradhaman. 

Semiya Payasam is a yummy, noodle dessert that could be enjoyed either hot or cold. Semiya Payasam is my go to payasam when I prepare grand meals on special occasions & religious festivals and when I have to prepare a dessert in large quantities. Semiya Payasam is kids favorite payasam given the noodle texture & looks!

Semiya Payasam – Regular Version & Custard Version

• Regular Version – Semiya / Vermicelli is roasted, cooked until soft in milk & flavoured with cardamom, dried fruits & nuts for regular Semiya Payasam.
• Custard Version – For a more flavourful & creamy semiya payasam, I have infused custard powder in milk in the regular making of semiya payasam. Custard Version of Semiya Payasam tastes best when chilled & served. Vanilla flavour & the creaminess of the custard powder will make the payasam a family favourite dessert.

Semiya Payasam Ingredients

• Semiya : I have used store bought unroasted semiya variety for this recipe. Semiya is made with maida or rava (hard wheat / semolina) as ingredients and in long & broken versions. Choose the one you prefer or the available variety.
• Milk : Use fresh full cream milk that is not skimmed or toned or processed.  However if you do not have access to fresh milk, even toned milk would do.
• Sugar : I have used the regular sugar for making Semiya Payasam. You can alternate sugar with jaggery powder, jaggery syrup, cane sugar and make sure to increase the quantity accordingly.

If you have any more questions about this Semiya Payasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Semiya Payasam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Semiya Payasam | Vermicelli Kheer

Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavoured with cardamom and garnished with ghee roasted cashews & raisins. Semiya Payasam Recipe is the easiest of all payasam / kheer and could be made in minutes with the commonly available ingredients at home. Semiya Payasam is presented here regular & custard powder added version with step by step pictures and video.

Calories

Author Sharmilee J

Ingredients

• 1 cup vermicelli semiya
• 1 and 1/2 cups water
• 4 cups milk
• 1/2 cup sugar
• 1/4 tsp cardamom powder
• 15 nos cashews
• 1 tbsp raisins

Instructions

• Heat 2 tsp ghee, add 12-15 nos cashews.
• Fry until golden, remove to a plate and set aside.
• Add 1 tbsp raisins to the same pan. Fry until it bubbles up and is golden in color. Transfer to the plate and set aside.
• Now add 1 cup vermicelli. I used unroasted variety so roasted it. If you have roasted vermicelli skip this step.
• Roast until reddish golden. Transfer to another plate and set aside.
• Boil 1 and 1/2 cup water until rolling boil.
• Now add roasted vermicelli to it.
• Give a quick mix.
• Cook covered until 85% done it may take just 2-3 mins so keep an eye.
• Meanwhile boil 4 cups ir 1 litre milk. Use full cream milk.
• Simmer 3-5 mins. Switch off.
• Vermicelli is 3/4th done.
• Now add boiled milk.
• Cook for 2 mins.
• Add 1/2 cup sugar to it.
• Give a quick mix.
• Cook for few more mins until vermicelli starts to float on top and the kheer is creamy.
• Add 1/4 tsp cardamom powder, fried cashews and raisins.
• Give a quick mix and switch off.

Video

Notes

I like the semiya being cooked in milk itself which gives a nice creamy taste to the payasam but alternatively you can cook in water then add milk.
You can even reduce sugar to 1/2 cup if you are not much sweet toothed.
You can also use saffron(1tsp) and condensed milk(1 tbsp) for richer taste.
You can add any nuts of your choice.Skip raisins if you do not prefer it.
Adding a pinch of salt lifts up the sweetness.
Switch off the semiya payasam bit runny as it gets thicker with time.
If it thickens after sometime, you can add little hot water / milk to thin the consistency.

Semiya Payasam Recipe Step by Step

1.Heat 2 tsp ghee, around 15 nos cashews.

2.Fry until golden, remove to a plate and set aside.

3.Add 1 tbsp raisins to the same pan. Fry until it bubbles up and is golden in color. Transfer to the plate and set aside.

4.Now add 1 cup vermicelli. I used unroasted variety so roasted it. If you have roasted vermicelli skip this step.

5.Roast until reddish golden. Transfer to another plate and set aside.

6.Boil 1 and 1/2 cup water until rolling boil.

7.Now add roasted vermicelli to it.

8.Give a quick mix.

9.Cook covered until 85% done it may take just 2-3 mins so keep an eye.

10.Meanwhile boil 4 cups ir 1 litre milk. Use full cream milk.

11.Simmer 3-5 mins. Switch off.

12.Vermicelli is 3/4th done. Cook only 3/4 th else while cooking in milk semiya will get mushy.

13.Now add boiled milk.

14.Cook for 2 mins.

15.Add 1/2 cup sugar to it.

16.Give a quick mix.

17.Cook for few more mins until vermicelli starts to float on top and the kheer is creamy.

18.Add 1/4 tsp cardamom powder, fried cashews and raisins.

19.Give a quick mix and switch off. Make sure while switching off it should be slightly runny as the consistency will get thicker after sometime.

Rich creamy semiya payasam ready!

Expert Tips

• Cook semiya until 3/4 th in water then add cook in milk which gives it a rich adn creamy payasam.
• Adding a pinch of salt lifts up the sweetness.
• Switch off the semiya payasam bit runny as it gets thicker with time.
• If it thickens after sometime, you can add little hot water / milk to thin the consistency.

Variations

Apart from the variation of adding custard powder to the semiya payasam, you can try the below variations as well

• Add Javvarisi / sago after soaking it for a minimum of 2hrs along with semiya for Javvarisi Semiya Payasam
• You can also use 1/2 tsp saffron and 2 tbsp condensed milk for richer taste.
• You can add nuts like almond, cashew, pista, after powdering them coarsely or cutting into small pieces.
• You can flavour with coco powder for a chocolaty Semiya Payasam
• You can crush and add saffron at the last stage and give a quick stir.

Serving Suggestions

Enjoy Semiya Payasam as a dessert after meal hot or cold as per your preference. Refrigerate for later use within next day.

FAQs 

1.What is Semiya Payasam?

Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavoured with cardamom and garnished with ghee roasted cashews & raisins.

2.How do you make Semiya Payasam?

• Roast the semiya till it is golden brown
• Cook semiya in water until it is 3/4th cooked. Then add milk, let it boil.
• Add sugar, flavours, nuts, dry fruits based on your preference
• Enjoy Semiya Payasam when it gets to thick and creamy consistency.

3.Can I use toned milk?

Use full cream milk sourced fresh, however, if you do not have access to it you can use the regular toned milk.

4.Should I get roasted or unroasted semiya for making Semiya Payasam?

Unroasted long vermicelli is preferred for making Semiya Payasam. However, you can make with roasted & broken vermicelli / semiya as well.

How is Seviyan Kheer different from Semiya Payasam?

Both Seviyan Kheer and Semiya Payasam are more or less the same except that Seviyan Kheer is flavoured with dry fruits and a special fine vermicelli is used for Seviyan kheer.

Custard Semiya Payasam

Custard Semiya Payasam is with the addition of custard powder along with vermicelli scooked in milk. This payasam is so flavorful and creamy.

When I was in chennai a month back, my younger cousin sister made lunch for us which was so good and for dessert she served this semiya custard payasam which tasted so good and when I saw mittu relishing it I immediately asked her for the recipe.This is a great idea to make the payasam thick by adding custard powder and it gives a nice flavour too.Otherwise we need to simmer for more time to make the payasam thick and creamy.

Mittu gave the idea of adding sprinklers to this payasam.

Ingredients

• 3/4 cup fine vermicelli
• 1 and 1/2 cups + 1 tbsp milk
• 2 tbsp sugar
• 1 tsp ghee
• 1.5 tsp vanilla flavoured custard powder
• 1 cup water
• sprinklers or chopped nuts for garnish

Custard Semiya Payasam

1. Take milk in a sauce pan, boil for 3-5mins.Set aside to cool.
   
2. Heat ghee and roast vermicelli until golden.Now add water.
   
3. Cook until it becomes cooked(soft).Drain excess water.
   
4. Heat it up and add sugar.Cook for a minute.
   
5. Add milk and cook in low flame for atleast 5 mins.
   
6. In a small bowl add custard powder,add milk mix well without any lumps.
   
7. Add the custard mixture and cook until it is starts to thicken,Switch off.It will thicken after cooling so switch off accordingly.
   

Serve hot! Creamy and delicious payasam ready!!

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