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Pappula Podi is a famous Andhra preparation. In some parts of Andhra this is also called "Gunpowder". This is one powder which my mom not prepares but a staple powder in my husband's family. This is very simple to prepare among all the spicy powders. Just pop the ingredients into the mixer / blender and grind. No frying involved.This Powder is very versatile.
Recipe Source :- Veggie Platter
The following are the most common ways we can enjoy the Pappula Podi:
1. Add a tablespoon of Podi to fistful of cooked rice. Add a teaspoon of ghee. Mix and eat.
2. You can eat it mixing with rice, ghee and pickles like avakaya, gongura etc.
3. Eat it with upma, the thing I learnt from my husband.
4. To thicken gojjus.
1 cup - Pappulu (Daliya)
8 - dried red chillies, Indian variety
4 tbsp- grated coconut or dried coconut small pieces
1 tbsp - cumin
½ tsp - salt or to taste
8 garlic cloves
Take pappulu, chillies, coconut, cumin, garlic and salt in a clean and dry mixer jar or food processor. Grind to fine powder. This is a dry preparation and do not add water. Store the powder in a clean, dry, airtight container. This will stay fresh as long as it remains dry.