Walnut Paruppu Podi

My kitchen pantry will always have atleast 2 rice-mix podi varieties. Without which i lack the zing in my lunch. I keep mixing and matching the ingredients to get my own podi, some i have blogged here in my kitchen, for some, i should try noting down the correct measurements, so i can blog.  Coming to today's recipe, I was planning watercress chutney, yeah, but then couldn't find the greens in the nearby grocery. So, i settled with this Walnut paruppu podi. The normal paruppu podi recipe and horsegram & walnut rice-mix podi, both are regular at home, now this walnut paruppu podi too joins that wagon. 

Ingredients

1/2 cup tuvar dal

1/4 cup chana dal

1/2 cup walnuts

10 nos red chilies

2 tsp black peppercorns

1/2 tsp cumin seeds

1 tsp salt

1/4 tsp hing

2 sprigs of curry leaves

Method

• Dry roast each ingredient, except hing and salt separately until golden brown. Let the ingredients cool completely. Take the roasted ingredients into a mixie along with salt and hing.
• Pulse and grind it to a little coarse powder.  I prefer mine little coarse. Take care not to grind it continuously since the walnuts might release butter and it will become a paste.  So pulse and grind.
• Remove the powder to clean, air tight container, it will stay fresh for 10 days on the counter. If storing for more days,  I usually refrigerate it.
• Mix it with hot steaming rice and a dollop of ghee for a yummilicious experience. 

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