Menthi Podi – 2

This is another version of Menthi Podi that we use sometimes.


  1. Minapappu/Udad Dal – 1 Cup
  2. Senaga Pappu/Chana Dal – 1 Cup
  3. Menthulu/Methi Dana/Fenugreek Seeds – 1/3 Cup
  4. Dhaniyalu/Saboot Dhania/Coriander Seeds – 1/2 Cup
  5. Red Chillies – 6 to 8
  6. Oil – 1/2 tsp
  7. Salt – 1/2 tsp


  1. In a heavy bottomed kadai/wok, heat the oil.
  2. Add split red chillies and fry for about a minute.
  3. Add the dals and coriander seeds.
  4. Roast till the dals change colour to light brown.
    • For best result, use low-to-medium heat.
    • It takes about 10-15 minutes for the dals to roast.
    • Stir constantly or the dals will not roast evenly. 🙁
  5. Let the roasted dals cool completely.
  6. Grind to a coarse powder along with the salt.
  7. Store in an air-tight jar.


  • You can omit the oil altogether and  dry roast the ingredients. However, it will take longer and also, the “preservability” of the podi reduces.
  • You can also make this powder afresh each time. Just use the ingredients proportionally.


I would love to hear your thoughts and suggestions. Do leave me a comment.