Parupu podi

Usual without garlic:

2 cups toor dhal

8 to 10 red chillies

1 tbsp pepper

Roast the dhal & pepper corns for abt 10 mins & then add the chillies towards the end so that it doesn't burn. 

Dry Roast all on a medium flame till. Golden brown. 

Roast salt and Hing (1 tsp) in the end. 

Add salt to taste say abt 2 tsps .Can taste & add after grinding.

grind to a fine powder.Grind when still a little warm & still crisp

Andhra parupu podi from Rakesh raghunathan (with pottu kadalai and garlic): he fried everything in 1 tsp oil and made half the quantity.

Hing - 1 tsp

R chilli - 10 to 12

Garlic- 16 pods with skin

Curry leaves- 2 sprig

Cumin seeds - 2 tsp

Pepper - 2 tsp

1 cup toor dal

1 cup pottu kadalai - no need to fry this.

Oil - 1 tsp

Fry hing and red chilli first, take it out. Then add garlic snd Curry leaves fry it. Take and keep it separate. Add rest except pottu kadalai. Fry everything. 

While grinding Add garlic and Curry leaves in the end after the lentils and other spices are ground.

Krithis version:

1 cup toor dhal

1 cup pottu kadalai (grind without roasting) OR 0.5 sup pottu kadalai and 0.5 cup Horsegram (kollu)

8 to 10 red chillies

2 tsp pepper

2 tsp jeera

Roast toor dhal & pepper corns for abt 10 mins & then add the chillies, jeera towards the end so that it doesn't burn. 

Dry Roast all on a medium flame till. Golden brown. 

Roast salt (about 2 tsps) and Hing (1 tsp) in the end. 

Can taste & add after grinding.

Add pottu kadala.

grind to a fine powder.Grind when still a little warm & still crisp