For Idli podis urad dal is the one predominantly used whereas for rice a combination of urad, toor and horse gram can be used. But the distinction actually does not matter so. The proportion is one that I used for the podi but there are no fast rules really so go ahead and experiement. You would be hard pressed to find a Kongu home without a bottle of, some variation of this paruppu podi handy.
What to do you do if you have left over rice? It is not very popular when they are reheated and served again. But made into Podi rice or seasoned rice they disappear quickly. This paruppu podi can be used to make podi rice as well.
Kollu Paruppu Podi
3/4 Cup Split Urad dal 1/4 Cup Horse gram 1/2 Cup Red Chilies (adjust to taste) 10 - 15 Curry leaves a tiny piece of asfoetida Salt to taste 3 tsp(start with 2 tsp and adjust if more is needed after powdering
In a kadai dry roast the urad dal till it starts to turn a slight brown. Set aside roast the horse gram till it starts to pop (take care not to make them black gently toast the asfoetida heat the curry leaves for a minute or two in the microwave till crisp heat the chilies in the microwave for 2 minutes or roast them in the kadai Add salt
Combine and powder, the texture can be be fine or coarse as per perference
1 1/2 Cups day old rice 1/2 Red onion chopped 1/2 tbsp channa dal seasoning: mustard seeds, cumin and curry leaves 1 tbsp Paruppu Podi (or sambhar powder + salt) 1/2 tbsp sesame oil
In a flat bottomed pan, heat the oil and add the channa dal, when it starts to brown add the seasoning items. when mustard starts to pop Add the onion and saute till translucent. Now break the rice with your fingers and add to the onions Sprinkle the paruppu podi and mix well with the rice. Add more sesame oil if too dry.