I had first published this recipe for Andhra Menthi Podi in November 2012; soon after I started blogging. What a journey it has been since then. As I look at some of my old posts, I realise that they need to be updated, and so here begins that journey.
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Menthi Podi is a spice powder that is used to add flavour to stir-fries and I always have this one hand at home. You can see how I have used this podi in these recipes for Aratikaya Menthi Podi Kura (Fenugreek Spiced Raw Banana Stir-Fry), Dondakaya Menthi Podi Kura (Ivy Gourd or Tendli Stir-Fry), and Menthi Podi Gutti Vankaya Kura (Baby Brinjals Stuffed with Menthi Podi).
I have several such staple podis from Andhra Pradesh on hand at home including Kura Podi, Charu Podi, and Nuvvula Podi. Each of them can be used to flavour curries in different ways. 🙂
This podi remains fresh for a couple of months when stored properly in an air-tight bottle. So you can make batches of it and keep it on hand. I ensure I label the bottle properly and prominently because it can often be mistaken for Andhra Khara Podi | Idli Chutney Powder.
Recipe for Andhra Menthi Podi
Andhra Menthi Podi
Ingredients
- 1/2 Cup Chana Dal, Senaga Pappu
- 1/2 Cup Udad Dal, Minapa Pappu
- 2 tbsp Methi Dana, Menthulu
- 6-8 Spicy Red Chillies
- 1 tsp Oil
- Salt to Taste
Instructions
- In a heavy bottomed kadai, over medium flame, heat the oil.
- Add the dals, red chillies, and methi.
- Over medium heat, stir-fry till the dals turn golden brown.
- Transfer the mix to a plate and let cool completely.
- Add salt and grind to a coarse powder.
- Use it to spice up stir-fries made with vegetables Raw Banana, Bhindi, Tendli and Brinjal.
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