Garlic paruppu podi is a recipe from Andhra Pradesh. Many restaurants on Andhra serve this as the first dish along with hot ghee and or gingely oil. The perfect combination of lentils, garlic and spices makes it quite aromatic and is easy to make at home in lesser quantity.Grind it coarse or fine powder according to the family's preference. We prefer a fine powder where as my friend's family prefer a coarse one as they love the crunch while eating with rice.
Garlic - 12 pods with skin (the bigger variety is preffered)
Gingely Oil - 1 tbsp
Toor dal - 3/4th cup
Fried Channa Dal (Pottu kadalai) - 1/2 cup
Black pepper - 1 tsp
Red Chillies round - 6 nos
Asafodeita - 1/2 inch piece
Salt to taste
Smash the garlic along with skin. Add 1/2 spoon oil to the pan and when it is hot add the smashed garlic to it and saute it a little and remove from flame and set aside.
Add the remaining oil and fry thoor dal when it starts turning brown add the black pepper and red chillies. Roast this on low flame. Add the asafodieta and fry till it becomes fried. When the thoor dal turns golden brown add the roasted channa dal(pottu kadalai) and saute for a few seconds till it looses its raw smell.
Remove from flame and let it cool. Grind the fried items along with salt and the fried garlic.
Serve with hot rice and ghee.