Why I Hate Indian Podis and Why You Should Too

I hate Indian Podis. They are so ridiculously simple and versatile for a dish that tastes so phenomenal. And because of how insanely simple they are, you can’t be bothered conjuring a quick fix recipe for your weeknight meal. All you need is podi, some hot rice, and some hot ghee. For that something green, simply toss some chopped up veggies in some hot oil with mustard seeds, urad dal, and red chilli powder. Now you have a proper South Indian meal on your plate.

So what exactly is Podi?

So essentially every podi recipe requires you to toast a bunch of spices and grind them when cooled with salt to taste. It stays fresh in the pantry for a few weeks, or you can throw it in the freezer and use it forever(a few months)! That’s Podi for you!

This dry spice powder, which is made from roasted lentils and spices, keeps fresh in the pantry for a long time. All you need is podi and hot rice with a spoonful of ghee to put together a wholesome meal.

Making Podi is an art by itself

Even though the base idea remains the same for podis, it’s the artist in you to bring out the best in them. Of course, the basic podi is the paruppu podi. And this has many variations by state, region, family, and personal preference. The paruppu podi uses lentils and spices, so you’ve got protein gold on your plate. Think of all the $$$ you could be saving by eating podi and skipping the fake synthetic protein powders? Is it packed with protein? Yes, to some extent. Is it the best source of protein? Of course not! But protein itself is a highly debated topic, so we’ll leave that to the medical professionals to decipher.

Here, we’re just discussing this awesome recipe that dates as far back as the Sangam era by women who thought smart about shelf life and refrigeration. And still stands as a highly sought-after weeknight meal!

The best part about Podi, though, is how mouldable it is. It does not have to strictly be a paruppu podi. And this is what makes this South Indian dish a phenomenon. Want your meal to showcase mint? Simply toast a bunch of mint leaves and grind them along with other ingredients. Want more protein? Add nuts to make it more nutritious. Sesame? Why not? Garlic? Of course!

Should podis be eaten behind closed doors?

As weird as that suggestion sounds for the Indian in me, it’s a totally valid point for those not from the region or entirely new to the concept of Podis. As easy as it is to throw a weeknight meal with podis, podis have culturally been used to make star dishes or prasadams for Hindu festivals in homes and temples. So no, podis is not just a humble meal you eat for no one to see. It’s a meal that can also be served on a platter for your guests, for when you’re sick, for donation drives, for absolutely anything!

Don’t just make paruppu podi – make this walnut podi instead

While Paruppu podi is the classic, I recently had a bunch of walnuts lying around my pantry, and anyone who uses nuts regularly knows they have a strong best-by date, or they go rancid. I decided, why not?! and went ahead with making a paruppu podi with walnuts. The higher fat content of the walnuts has to be watched as the podi can go from powder to paste in seconds. So, a careful pulse mode is highly recommended to make this podi. Recipe down below! Add chilies according to your taste, or make it as is for those wanting the authentic version of this inauthentic paruppu podi!

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Exploring Variations of Paruppu Podi

For the days you can’t be bothered making rasam or sambar dinners, here are a few variations of paruppu podis I have gathered over the years from grandmas and aunties I knew back in India.

Paruppu Podi in Tamil Style

This version of paruppu podi uses toor dal and is popular in Tamil Nadu. Here’s the recipe:

• 1 cup toor dal
• 1/4 cup chana dal
• 2 tsp black peppercorns
• 5-6 dried red chilies
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• Salt, to taste

Roast all the ingredients and grind them into a powder.

Andhra Paruppu Podi

Obviously, the Andhra-style paruppu podi is known for its spicy flavor and uses a combination of lentils. Here’s the recipe:

• 1/2 cup toor dal
• 1/2 cup chana dal
• 2 tbsp urad dal
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 6-7 dried red chilies
• 1/4 tsp asafoetida
• Salt, to taste

Roast all the ingredients and grind them into a fine powder.

Buy Paruppu Podi Online

Luckily, your local Indian grocery store sells these podis for those strapped for time and are unable to make them at home. You can also buy them online. A cult favorite among many Tamil people is the one by Grand Sweets, Chennai. If you live in the US, I like the Shastha Brand, which you can buy here.

Are you Team Artist Podi or Team Classic Podi?

Whether you prefer the rich flavors of Walnut Podi or the classic taste of paruppu podi, there’s no denying that this dish is a must-have for your weeknight dinner repertoire. And now you know why I hate Indian Podis and why you should too! Happy cooking!