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.Jump to Recipe
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).
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
- 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
- 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.