Heat a kadai / pan and add 3-4 drops of oil in it. When the oil heats up, add the Tuvaram paruppu / toor dal and the red chilies in the pan. Fry them until the dal is golden brown in medium heat. Make sure to stir often as the dal could get burnt easily. Also the dal could be fried without any oil, but my mother says that adding a few drops of oil allows the paruppu podi not to be too dry.
Once the dal is golden brown, add the Milagu / peppercorns to the same pan and fry further for 5 more minutes. You will notice that the pepper will start to become very aromatic.
Remove this on a wide bowl.
In the same pan, add the roasted gram / pottukadalai and fry until it become light brown. Keep stirring as the pottukadalai fries very quickly. Remove it on the same bowl as the rest.
Now add the needed salt to the hot pan and fry for about 30 seconds. Add it to the bowl and let all the ingredients cool down to room temperature.
Once they cool down, grind it into powder in batches. In the end, add all the ground mixture and grind it once again to properly incorporate all the ingredients.
Let it cool down completely and then store the powder in an airtight bottle.
Add a tablespoon or so of the powder to hot ricewith a dollop of ghee / nei or nallennai and enjoy!