Menthi Podi – 1

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This is a podi that is used to garnish a several vegetable preparations. It helps add an extra something to ordinary koora with vegetables like dondakaya (tendli, gherkins), vankaya (baingan, aubergines/brinjals/eggplant), aritikaya (kacha kela, plantains)….


  1. Minapappu/Udad Dal – 1 Cup
  2. Senaga Pappu/Chana Dal – 1 Cup
  3. Menthulu/Methi Dana/Fenugreek Seeds – 1/3 Cup
  4. Red Chillies – 6 to 8
  5. Oil – 1/2 tsp
  6. 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 roast till they 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. 🙁
  4. Let the roasted dals cool completely.
  5. Grind to a coarse powder along with the salt.
  6. 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.
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