Andhra Papulla Podi | Putnala Podi Recipe

Papulla Podi is a local name for Spiced lentil Powder in AndhraPradesh, India. This is usually served for meal along with rice and ghee. Whenever you step in any Andhra restaurant, you can easily find Papulla Podi + Ghee and Gonkura Pickle in each and every table. It is very popular and at the same time tasty accompaniment with breakfast like Idli, dosa and upma too. I should possibly say it as a versatile podi to use for making koora(dry curry) as a spice powder instead of chilli powder. 

I always stock up fresh podi once in every week to please my tongue for every meal. My daughter loves to enjoy this podi with breakfast and rice, ghee is must. Whenever I travel for a trip I simply carry this podi along with me to make our meal complete with Indian touch. Kids would definitely need such a kind of Maa Ka khana never mind how old they are and how far they are away from home. Isn't it?

Andhra Papulla Podi | Putnala Podi Recipe

Preparation & Cooking Time: 15 minutes
Split Roasted Gram  / Putnala Pappu - 1 cup
Dry coconut/ Copra - 3-4 pieces
Garlic Cloves - 4no.
Dried Red Chilli -10no.
Salt - 1tsp
Ghee + Oil - 1tbsp
Mustard Seeds - 1tsp
Cumin Seeds - 1 tsp
Curry leaves 2 spring
Asafoetida a pinch

  1. Dry roast the red chilli until crisp. Cool it.
  2. First blend the red chilli , garlic, coconut piece. Then add the roasted gram, salt and grind again until  smooth powder.
  3. Prepare seasoning with mustard, cumin and curry leaves. Offcourse with a generous pinch of asafoetida/hing. To this aromatic seasoning fry the ground podi for a couple of minutes. 
  4. Store the powder in an air-tight container, this will be good for months.
  5. Serve this podi with  rice and dollop of ghee.
  6. The podi goes well with Indian breakfast like Idli / Dosa.

Adjust the red chilli and garlic according to your spice level. Avoid using garlic if u plan to use podi during fasting days.(Amma's Tip)
Adding Copra is optional and is upto individual taste preference. Since it is a dry podi will last for months. Store it in a freezer section to retain freshness. Making fresh podi once in a month is much preferable.

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