Kalathu Podi (also called Parupu Podi) is nothing but a variety of lentils roasted and ground to a powder. Many regions in India have a culture of mixing these powders with steaming hot rice and adding a dollop of ghee or oil. Just make a ball of this and pop it into your mouth to be transported to seventh heaven. I am not promoting the use of ghee or oil. These powders are normally prepared and stored to be used whenever required. On the rare occasions when my mum used to feel unwell, out would come these powders.
Most Indian states have one or many types of powders customised to ingredients locally available. The states that have made these powders into gourmet food are Andhra Pradesh and Telengana. Thamizh Nadu and Kerala have their own array of powders – curry leaf powder, chilli pepper and lentil powder (called chili powder or more commonly gunpowder) and so on. These powders are not necessarily heavy; in fact, quite bland.
Many of these powders find other uses like stir-frying vegetables to give them a crunch, as a side for dosa, idli and so on.

Ingredients
1/4 kg horsegram (kulthi dal.  kollu)
. dal, thuvaram parupu)
1 tbsp split black lentils (urad dal, ulutham parupu)
1 tbsp Bengal gram (chana dal, kadalai parupu)
1 tbsp split green lentil (moong dal, paasi parupu)
A few pepper corns (adjust according to taste)
2 red chili peppers (adjust according to taste)
White sesame seeds (roast, powder and set aside)
Method
Roast each ingredient separately
Cool, mix, powder and add sesame powder
Mix well and store in an airtight container
Use as required
Enjoy!