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, the roasted sesame powder that is especially popular in the Vizag-Vizianagaram belt of Andhra Pradesh.
Nuvvula Podi oh-so-simple to make, super delicious, and can be put to a variety of uses.
- Add 1 tbsp of the Podi and 1/2 tsp Sesame Oil to 1 cup of hot steamed rice. Mix well and savour by itself or with Vankaya Perugu Pachadi, Vankaya Pachi Pulusu, Mammidikaya Pappu, or Majjiga Pulusu on the side.
- Use it like we do in Andhra to flavour stir-fries like Beerakaya Kura (Andhra Style Ridge Gourd Curry)
- Add it to Nimmakaya Pulihora to Tamarind Rice (Nuvvula Chintapandu Pulihora) to amp up the flavour quotient.
Using this roasted sesame powder in your diet helps you build bone strength, manage conditions like arthritis, inflammation, and high-cholesterol.
Things to Remember When Making Nuvvula Podi
- Use a heavy-bottomed kadhai and low heat to roast the sesame seeds. When you do this, you get a nice and robust nutty flavour. It also helps to ensure that the sesame seeds are evenly toasted.
- Use a large capacity jar to grind the roasted sesame seeds and grind the mix for few seconds at a time. This will give you a coarsely ground, powdery Nuvvula Podi. In a smaller jar that gets full quickly or with longer grinding intervals, the oil in the seeds is quickly released and you will have an oily, lumpy mass on your hands.
Other Podi Recipes You May Enjoy
If you like podis try my recipes for:
This recipe for Nuvvula Podi was last updated in June 2017. However, I was not happy with it and am updating it again with better pictures and instructions.
How to Make Nuvvula Podi, the Spicy and Nutty Roasted Sesame Powder
- On medium flame, heat a heavy-bottomed kadhai.
- Add 1 cup sesame seeds (150 gms) and dry roast till the seeds change colour, become aromatic, and start to pop.
- Transfer the roasted sesame seeds to 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.
- To the same hot kadhai, add 6 to 8 spicy red chillies and (optionally) 2 to 3 bydagi chillies. I add the bydagi chillies only for the nice colour they impart to the Nuvvula Podi.
- Over low heat, dry roast till the red chillies just start to darken.
- Transfer to the same plate that has the roasted sesame seeds.
- Set aside and let the mix cool completely.
- Once the seeds have completely cooled, transfer to large grinder and add about 1 tsp salt.
- Pulse the seeds (or grind at low speed for few seconds at a time) in the grinder till it becomes a coarse powder. If you use high speeds or grind for long, the sesame seeds will release the oil in them and you will have a oily, lumpy ball on your hands.
- Store the Nuvvula Podi in an air-tight bottle.
Recipe for Nuvvula Podi, the Roasted Sesame Powder from Andhra Pradesh
Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh
- Heavy-bottomed Kadhai or Wok
- 1 Cup Unpolished Sesame Seeds, Nuvvulu (150 gms)
- 6 to 8 Spicy Red Chillies, Endu Mirapakaya (5 gms)
- 2 to 3 Bydagi Chillies (5 gms) Optional
- Salt to Taste
- Over medium flame, heat a wok or a kadhai.
- Add the 1 cup sesame seeds and dry roast them till they start to change colour.
- Transfer the roasted sesame seeds to a plate to cool.
- To the same wok, add 6 to 8 spicy red chillies, and (optional) 2 to 3 bydagi chillies and dry roast till they change colour. I add bydagi chillies for the nice colour they impart to the Nuvvula Podi.
- Transfer the chillies to the same plate that holds the sesame seeds and let the mix cool.
- 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.
- Transfer and store in an air-tight bottle.
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