Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh

Every Indian state has its share of Pickles, Chutneys, and Podis (Dry Powders); none more so than Andhra Pradesh which is famous for them. Today I am introducing you to Nuvvula Podi; a favourite from the Vizag-Vizianagaram of Andhra Pradesh.

Andhra Nuvvula Podi
Andhra Nuvvula Podi

Nuvvula Podi oh-so-simple to make, super delicious, and can be put to a variety of uses.

If you like podis try my recipes for Nalla Kharam from Andhra Pradesh, Karibevu Chutney Pudi from Karnataka, or Methkut from Maharashtra.

How to Make Nuvvula Podi

Nuvvula Podi (roasted sesame powder from Andhra Pradesh) in a bottle
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Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Nuvvula Podi is a roasted sesame powder from Andhra Pradesh. It is a staple in my home and I often relish it by mixing it with hot steamed rice and sesame oil.

Course: Accompaniments
Cuisine: Andhra Recipes, Indian, Vegan, Vegetarian
Author: Aruna
Ingredients
  • 1 Cup Unpolished Sesame Seeds, Nuvvulu
  • 6 to 8 Spicy Red Chillies, Endu Mirapakaya
  • Salt to Taste
Instructions
  1. Over medium flame, heat a wok or a kadhai.

  2. Add the sesame seeds and red chillies.

  3. Continuously stir-fry till the sesame seeds change colour.

  4. Remove the roasted sesame seeds and chillies into a plate to cool.

  5. Add salt.

  6. When the seeds have cooled to room temperature, in a large grinder jar, grind to a coarse powder. Be careful not to grind too much as you will have an oily lump on your hands.

  7. Store in an air-tight bottle.

 

Step-by-Step Recipe for Nuvvula Podi, the Roasted Sesame Powder from Andhra Pradesh

  1. On medium flame, heat a heavy-bottomed kadhai.
  2. Add the sesame seeds and red chillies to the kadhai.
  3. Dry roast continuously till the sesame seeds change colour and start to pop.
  4. Remove the roasted sesame and chillies into a plate to cool. Do not leave them in the hot kadhai as the sesame will continue to roast and may get a burnt taste.
  5. Set aside and let cool completely.
  6. Once the seeds have completely cooled, add about 1 tsp salt.
  7. Pulse in a grinder till it is a coarse powder.

    • Ensure that you use a large enough grinder attachment because this needs space. Otherwise, it will become an oily lump.
    • Grind in short bursts and check each time whether the powder is coarse.
    • If you grind for long or fill the grinder to the brim, the Nuvvula Podi will turn into an oily lump.
  8. Store the Nuvvula Podi in an air-tight bottle.

 

Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh
Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh

 

Methkut | A Versatile Spice Powder from Maharashtra

Today, I am sharing the recipe for Methkut, a versatile spice powder from Maharashtra that can be savoured with plain rice and ghee as a complete meal, or then used to spice up vegetables, Ukad and the like.

Methkut | Spiced Lentil Powder from Maharashtra
Methkut

I first made Methkut several months ago when I needed it for Kolhapuri Bhadang, but forgot to take pictures and write about it. I made a large batch this weekend because I wanted needed it for another batch of Bhadang and for a couple of other dishes that I am planning to make.

There are as many recipes for Methkut as there are regions in Maharashtra. I made one version and plan to try the recipes for other versions of Bhadang soon.

  • This post has been updated since it was first posted with some very valuable tips from Meghana Deshmukh. She told me to grind into a very fine powder and about this process called vastragaal karane in Marathi, which essentially means to use a cloth to sieve the Methkut to get a fine powder. I did as she recommended and the result was a Methkut powder that was much richer in flavour and greater in volume.

Meghana has also generously shared her mother’s handwritten recipe for Methkut with me and this I cherish the most. I will soon try Meghana’s heirloom recipe as well. 🙂

Thank you, Meghana, and look forward to learning more from you.

How to Make Methkut | A Versatile Spice Powder from Maharashtra

Methkut Powder
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Methkut | Spice Powder from Maharashtra

Methkut is a wonderful powder made with roasted lentils and spices. You will find Maharashtrians waxing eloquent over Methkut mixed with rice and ghee, the ultimate comfort food. 🙂 Do try it and you will know why!

Course: Sides
Cuisine: Indian, Maharashtrian
Author: Aruna
Ingredients
To Be Roasted
  • 1/2 Cup Chana Dal
  • 1/4 Cup Udad Dal
  • 2 tbsp Rice
  • 1/2 tsp Mustard Seeds
  • 3/4 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1/2 tsp Pepper
  • 2-3 Red Chillies
Other Ingredients
  • 1/3 tsp Turmeric Powder
  • 1/3 tsp Hing, Asafoetida
  • 1/3 tsp Soonth, Dry Ginger Powder
  • 1/3 tsp Nutmeg Powder
  • 2 Pods Green Cardamom
Instructions
  1. Over medium flame, heat a kadai (iron, preferable).

  2. Dry roast each of the ingredients listed under to be roasted separately. Roast over medium heat to extract maximum flavour. Stir constantly for even roasting.

  3. Set aside the roasted ingredients in a plate to cool.

  4. Add the nutmeg, turmeric, dry ginger, asafoetida, and cardamom seeds to the dry roasted ingredients.

  5. Grind to a fine powder.

  6. Use a fine mesh and sieve the Methkut powder.

  7. Grind the coarse bits again. Repeat the sieve-and-grind process, if required.

  8. Store Methkut in an air-tight bottle.

Recipe Notes

There are versions of Metkut that use cloves and cinnamon. I will try those soon. 🙂

Step-by-Step Method to Make Methkut

  1. Over medium flame, heat a kadhai.
  2.  Add the chana dal and roast till the dal becomes light brown in colour.
  3. Remove the chana dal into a plate.
  4. Add udad dal to the kadhai and and roast till the dal turns light brown in colour.
  5. Add the roasted udad dal to the chana dal.
  6. Add the rice to the kadhai and roast till it becomes opaque.
  7. Add the roasted rice to the roasted dals.
  8. Add the coriander seeds to the kadhai and roast till they start to change colour.
  9. Add the roasted coriander seeds to the roasted dals and rice.
  10. Add the cumin seeds to the kadhai and roast till they start to change colour.
  11. Add the roasted cumin seeds to the plate containing roasted dals and rice.
  12. Add the mustard seeds to the kadhai and roast till they start to pop.
  13. Add the mustard seeds to the roasted dals and rice.
  14. Add the fenugreek seeds to the kadhai and roast till they start to brown.
  15. Add the browned fenugreek seeds to the roasted dals, rice, and spices.
  16. Add the red chillies to the kadhai and roast for a few seconds till it starts to change colour.
  17. Add the chillies to the roasted dals and spices.
  18. To the roasted dals and spices, add the unroasted pepper, turmeric, asafoetida, nutmeg powder, dry ginger powder, and cardamom seeds.
  19. Let the mix cool to room temperature.
  20. Grind to a fine powder.
  21. Using the finest sieve you can find, sieve the Methkut to separate the coarse bits.
  22. Grind the coarse bits again to get a fine powder and sieve again.
  23. Repeat this sieve-and-grind till you eliminate almost all of the coarse bits. I did it thrice and was left with about 1/2 tsp of coarse bits. Your Methukut is now ready. 
  24. Store in a dry, air-tight bottle.
Methkut Powder
Methkut Powder

Karibevu Chutney Pudi or Curry Leaves Powder Recipe – Hebbar Iyengar Style – Recipe from Karnataka

Hebbar Iyengar Karibevu Chutney Pudi or Curry Leaves Chutney Powder or Karivepalli Podi
Karibevu Chutney Pudi or Curry Leaves Chutney Powder

I quite love Curry Leaves (Kadipatta in Hindi or Karivepaku in Telugu) as you can see from the recipes of Nalla Kharam and Karivepaku Pachadi. I have been meaning to try this Karibevu Chutney Pudi or Curry Leaves Powder recipe for quite a while now. In fact, from the moment I read about it on Anitha Nayak’s Keli Paan. Anita mentions that this delicious Karibevu Chutney Pudi is a specialty of the Hebbar Iyengar community in Karnataka.

This Saturday I recreated the recipe this past weekend and it turned to be quite a treat. I have so far had it with rice and ghee as well as accompaniment to idlis and it was delicious in both cases. 🙂

How to Make Karibevu Chutney Pudi or Curry Leaves Powder

Makes: 2/3 Cup

Time: 30 Minutes

Ingredients

  1. Tuvar Dal – 1/4 Cup
  2. Curry Leaves – 1/2 Packed Cup
  3. Grated Dried Coconut (Copra) – 1/3 Cup
  4. Grated Jaggery – 1 tbsp
  5. Black Pepper Corns – 1/2 tsp
  6. Red Chillies – 5 or 6
  7. Tamarind – A small marble size ball
  8. Asafoetida – 1/4 tsp
  9. Turmeric – 1/4 tsp
  10. Oil – 1 tsp
  11. Salt to Taste

Method to Make Curry Leaves Powder

  1. Dry roast the tuvar dal till it starts to turn brown.
  2. Set aside.
  3. In a wok or kadai, heat the oil.
  4. Add the red chillies and stir-fry for a few seconds.
  5. Add the curry leaves and stir-fry till they are crispy.
  6. Add grated coconut and stir-fry for 1-2 minutes.
  7. Turn off the heat.
  8. Add the pepper, turmeric, asafoetida, tamarind, roasted dal, and salt.
  9. Mix well and set aside to cool.
  10. Add the grated jaggery and mix well.
  11. Grind to a coarse powder.
  12. Store in a air-tight bottle.
Hebbar Iyengar Curry Leaves Chutney Podi
Hebbar Iyengar Curry Leaves Chutney Pudi

Homemade Sambar Podi or Sambar Powder

Freshly Made Sambar Powder or Sambar Podi
Freshly Made Sambar Powder

When one is a blogger, one gets so caught up in thinking up new and exotic recipes that basics sometimes take the back seat or indeed, are forgotten. At least that is the case with me. It was while writing about Paruppu Urundai Kuzhambu that I realised that I had not posted the recipe for Sambar Podi and so set about rectifying this oversight.

There are oh-so-many variations of Sambar Podi. In fact, there must be more than one version in every district in South India! 🙂

This recipe is the one I make at home. I make it in small batches because I love the aroma of fresh Sambar Podi.

An important caveat: Most recipes for Sambar Podi call for a lot of red chillies. You should use your judgement based on the spiciness of the chillies you have. In this recipe, I have used fewer chillies because the ones in my home are really spicy!

How to Make Sambar Podi or Sambar Powder

Makes: 2 Cups

Ingredients

  1. Tuvar Dal or Husked Split Pigeon Pea – 2 tbsp
  2. Channa Dal or Husked Split Bengal Gram – 2 tbsp
  3. Urad Dal or Husked Split Black Gram – 2 tbsp
  4. Saboot Dhania or Coriander Seeds – 1.5 cup
  5. Akha Spicy Dry Red Chillis – 2 Packed Cups
  6. Methi Dana or Fenugreek Seeds – 1 tbsp
  7. Jeera or Cumin Seeds – 1 tbsp
  8. Kali Miri or Whole Pepper – 1 tbsp
  9. Haldi or Turmeric Powder – 1/2 tbsp
  10. Hing or Asafoetida – 1 tsp

Method

  1. In a heavy-bottomed kadai, over medium flame, dry roast all the dals together.

    Sambar - Dry Roast the Dals
    Sambar – Dry Roast the Dals
  2. Roast till the dals turn golden brown.

    Sambar Powder - The Roasted Dals
    Sambar Powder – The Roasted Dals
  3. Add Fenugreek seeds and dry roast for 2 minutes.

    Sambar Powder - Add Fenugreek Seeds
    Sambar Powder – Add Fenugreek Seeds
  4. Add coriander seeds and dry roast till the coriander seeds give off a pleasant aroma.

    Sambar Powder - Add Coriander Seeds
    Sambar Powder – Add Coriander Seeds
  5. Add pepper and cumin, and dry roast for 2 minutes.

    Sambar Powder - Add Pepper and Cumin Seeds
    Sambar Powder – Add Pepper and Cumin Seeds
  6. Add the red chillies and dry roast till they start to change colour.

    Sambar Powder - Add Red Chillies
    Sambar Powder – Add Red Chillies
  7. Remove into a plate and set aside the entire mix to cool.
  8. While the mix is still warm, add the turmeric and asafoetida.

    Sambar Powder - Add Turmeric and Asafoetida
    Sambar Powder – Add Turmeric and Asafoetida
  9. Let the mix cool completely.
  10. Grind to a fine powder.
  11. Store the Sambar Podi in an airtight bottle.
  12. Make yummy Sambar, Sambar Rice or Paruppu Urundai Khuzhambu.

Tips

  • Traditionally, each of the ingredients is roasted separately. I lack the patience to do that. I also find that the method I have used does not change the taste in any way.
  • The proportions I have used will give you a spicy Sambar Podi. For a milder version, use less chillies (then your Sambar Podi will not be so red), use a less spicier breed of chillies, or use 1 cup spicy chillies and 1 cup Kashmiri chillies.

 

Kandi Podi or Paruppu Podi (Roasted Lentils Powder)

Kandi Podi or Paruppu Podi
Kandi Podi or Paruppu Podi

Kandi Podi is almost a staple in homes in Andhra Pradesh. Known as Paruppu Podi in Tamil Nadu, this is a dry powder made out of roasted lentils that is eaten after being mixed with steamed rice topped with some ghee or sesame oil.

Kandi Podi Annam is a great way to include a good dose of protein into a vegetarian diet.

  • Do not skip the ghee/sesame oil as it helps the body absorb the protein.
  • Do not skip the rice as carbohydrates help the body digest the protein.

Grandmothers indeed knew best. 🙂

Time: 45 Mins

Ingredients

  1. Kandi Pappu, Tuvar Dal or Pigeon Pea – 1 Cup
  2. Senaga Pappu, Chana Dal, or Bengal Gram – 1/2 Cup
  3. Jeelakarra, Jeera, or Cumin Seeds – 1 tsp
  4. Endu Mirapakaya, Lal Mirch, or Red Chillies – 6 ( I used a couple of Kashmiri Chillies as well for the colour)
  5. Karivepaku, Kadi Patta, or Curry Leaves – 10
  6. Inguva, Hing, or Asafoetida – 1/4 tsp
  7. Salt to Taste

Method

  1. Heat a heavy-bottomed wok or kadhai (iron if possible).
  2. Dry roast the kandi pappu till it starts to change colour.
  3. Set aside in a plate to cool.
  4. Dry roast the senaga pappu till it starts to change colour.
  5. Add to the roasted kandi pappu.
  6. Dry roast the cumin seeds.
  7. Add to the roasted kandi pappu.
  8. Dry roast the red chillies and curry leaves.
  9. Add to the roasted kandi pappu.
  10. Ensure that all the roasted ingredients have cooled to the room temperature.
  11. Grind the roasted ingredients along with hing and salt to a smooth powder.
  12. Store in an air-tight bottle or jar.

How I Like to Eat Kandi Podi 🙂

  1. Mix 1 tsp of kandi podi and 1/2 tsp of ghee with about 1/2 cup of hot steamed rice.
  2. Make small balls.
  3. Dunk each ball in Mukkala Pulusu or Majjiga Pulusu.
  4. Savor with eyes closed. 🙂 🙂

Another Way I Like to Eat Kandi Podi 🙂

  1. Mix 1 tsp of kandi podi and 1/2 tsp of ghee with about 1/2 cup of hot steamed rice.
  2. Make small balls.
  3. Apply a small bit of Avakai Oota (Masala) to each ball.
  4. Savor with eyes closed. 🙂 🙂

Yeah, yeah; only an Andhra will each a podi with a pickle! 🙂