Paruppu Podi

Annam's Paruppu Podi (பருப்பு பொடி) is a traditional South Indian dal powder of roasted toor dal and moong dal with red chillies, perungayam and salt – and no garlic. Mix a spoonful into hot rice with ghee or gingelly oil for a quick, comforting meal.

Best for: hot rice with ghee or gingelly oil, and as a side with idli and dosa.

Ingredients: Toor Dal (Thuvaram Paruppu), Moong Dal (Paasi Paruppu), Red Chillies (Milagai Vathal), Perungayam (Asafoetida – contains wheat flour), Salt.

Why choose Annam's

• Free from added chemicals and pesticides
• No added artificial colours or preservatives
• No garlic – salt already added, just mix with hot rice and ghee
• Made in small batches

How to use

Add 1–2 teaspoons of Annam's Recipes Paruppu Podi to a plate of hot rice, pour over a little ghee or gingelly oil and mix well. Serve with appalam, a simple poriyal or rasam.

Storage and shelf life

Best before 6 months from the date of packing. Store in an airtight container in a cool, dry place, away from sunlight, and always use a dry spoon. Kept in an airtight container in the refrigerator, it stays fresh for up to 12 months.

Frequently asked questions

Is this the same as Kandi Podi?
Yes. Paruppu podi is the Tamil name for the dal powder known in Andhra as kandi podi.

How do I eat paruppu podi?
Mix it into hot rice with ghee or gingelly oil. It is also good with idli and dosa.

Does it contain garlic?
No.

Does it contain wheat?
It contains perungayam (asafoetida), which contains a small amount of wheat flour. All other ingredients are dals, chillies and salt.

How long does it stay fresh?
6 months from the date of packing, and up to 12 months in an airtight container in the refrigerator.

You may also like: Idli Podi · Sambar Powder · Rasam Powder · Perungayam Powder