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.
½ cup tuvar dal
¼ cup chana dal
½ cup walnuts
10 nos red chilies
2 teaspoon black peppercorns
½ teaspoon cumin seeds
1 teaspoon salt
¼ teaspoon hing
2 sprigs of curry leaves
- 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.