Putnala pappu podi
Pappula podi or putanala pappu podi is famous in Andhra and is used for various purposes. I tasted this first in my grandparents place Anantapur near a chilli bajji stall (mirapakaya bajji), the lady sprinkles this putanala pappu podi on the chilli bajji with some chopped onions which makes the chilli bajji (milagai bajji or mirapakaya bajji) more tasty and appetising. This putanala pappu podi everyone prepares it differently as per their home recipe and their taste. I prepared the powder just a small proportion one small bottle. You can use this pappu podi on plain rice with drizzle of ghee on top, on dosa or idli or upma as you like. Trust me you will like this garlicky roasted gram powder, which is my favourite and goes well with plain rice and plain fried pappad or pickle as a meal, when you don’t want to cook or you feel lazy or you don’t have time.
- Roasted gram – 1/3 cup
- Garlic clove (big) – 2
- Dry chillies – 4
- Cumin seeds – 1 tsp
- Dry coconut (khopra) – 2 small pieces or 20 gms
- Salt – as per taste
- Roast all the ingredients (except roasted gram or chana or putanalu) on a low flame, keep it aside to cool. In the end I added roasted gram on the hot pan, left it for few minutes.
- Add dry coconut first in a mixer with dry chillies and grind to coarse powder, and then add other remaining ingredients and grind to a fine powder or little course powder.
- Store in an airtight bottle or container, stays for weeks in the bottle.
- You can serve with dosa or idlis.
- While stir frying the vegetables, just sprinkle 1tsp or 2tsp as per the quantity, and cook for 5min on lower flame by closing the lid in the end. You can use on potato fry, beans fry, cabbage fry, dondakaya (tindora fry), green capsicum fry. You can use this pappu podi for all my stir fry vegetable dishes.
- Serve with hot rice and drizzle of ghee on it or you can sprinkle on bajjis also.
- If dry coconut is not available you can just omit it.
- Add garlic and dry chillies as per your taste.