Paruppu Podi

Paruppu Podi.
This is another podi which can be eaten with hot cooked rice.

Ingredients:
1.Tur Dal   1 cup
2. Chana Dal  1 cup
3. Red chillies 1 if big or 2 if small
4. black pepper  few pods
5. Salt to taste.
6. Asafoetida /hing   little
7.oil 1 and  1/ 2 t spoon for roasting.

Method.
take half teaspoon of oil and roast the Tur dal till golden brown.  keep aside
take half teaspoon of oil and roast the Chana dal till golden brown. keep aside.
take half teaspoon of oil and just roast for few minutes the chillies and the black pepper .  add the salt and asafoetida powder.  switch off the stove.
powder all the ingredients in a mixer and 'paruppu podi' is ready.

There is a slight variation and taste if Chutney dal (pottu kadalai) is used  to make the powder and this can also be eaten with Cooked rice.

Ingredients:
1. Chutney dal  1 cup
2. grated Copra ( dry coconut) 3 to 4 table spoons 
3. 1 or 2 red chillies
4. salt to taste.
Method
dry roast the grated copra till golden brown. 
roast the chillies for few minutes.
switch off the stove and then just put the chutney dal in the hot kadai and keep stirring.  (it should not be fried)
now add salt and grind all the ingredients and the powder is ready.

Kadalai Paruppu/Payatham Paruppu Payasam

This is called as 'kadale Bele, Heserbele payasa in kannada.  That is Channa Dal and Moong Dal Kheer.
Ingredients:
Kadalai Paruppu/ kadale Bele/ Channa Dal    1/4 cup
Payatham paruppu/ Heser bele/ Moong Dal  1/2 cup
Vellam/ Bella/ Gud/Jaggery  1 and 1/2 cup
Rice 1 t spoon
Grated Coconut 1/2 cup
Ellakkai/ Elachi/ elakki /Cardamom  5 or 6
Milk  1/2 litre to 3/4 litre

Method:
Dry roast Channa Dal and Moong Dal.  wash it  and add water and pressure cook it  and keep aside.
boil milk well  and keep aside.
soak the rice in water for one hour and grind the soaked rice with grated coconut and Cardamom into a fine paste.
Add little water to jaggery and boil it in a thick bottomed vessel. Once it melts use a wired filter/strainer to remove any impurities. keep aside.

Take the Rice /coconut paste add some water and keep it on the stove  and stir it.
 once it starts boiling add the cooked dals (smash it well with a thick spoon before adding).
Simultaneously add the clean jaggery (liquid) .  Keep stirring.
 Add the boiled milk to this mixture and once it comes to boil switch off the stove.  The 'Payasam/Kheer' is ready 

Chutney Podi

This is a powder which can be eaten with cooked rice.
Ingredients:

1. Channa  Dal/ Kadalai Paruppu. 1 cup
2. Urad Dal / Ulautham Paruopu  1 cup
3. Dry/Red  Chillies 🌶 about 10 to 12  (few byadagi chillies in this will give colour to the powder)
4. Copra/ Kopparai/ Dry Coconut. Half or one side of the whole Copra 
5. Salt to taste. Around 2 t spoons 
6. Gud/ Vellam/ Jaggery a small piece
7. Tamarind a small bit {optional ( paste can not be used)}
8. Mustard seeds for garnishing 
9. Oil for garnishing 
10. Coriander leaves cleaned,  and finely chopped for garnishing 

Method
Dry Roast Channa Dal and Urad Dal separately till golden/light brown.
Grate the Copra and roast till golden brown.
Roast Red chillies in half t spoon of oil. Switch off stove and add salt and tamarind piece.
Powder the roasted dals  in a mixer.  Keep aside. Powder Roasted Chillies, Roasted Copra, salt, tamarind and Gud/ Jaggery together.
Mix all the powdered ingredients.
Keep 2 t spoon of oil in a strong bottomed vessel/Kadai on stove. Add half t spoon of mustard seeds and once it splutters add the finely chopped coriander leaves ( it should not be wet, so once washed dry it with a towel or paper towel) . Turn the coriander leaves thoroughly and switch off the stove. Add garnishing into the powder and mix well and Chutney powder is ready to use.
It will be tasty if eaten with ghee on hot cooked rice.  Alternately Sesame ( NallaEnnai) oil can be used.