Homemade Flavorful Podis

The very thought of home ground spice powders aka podis warms my appetite not to mention the aroma that emanates my kitchen during its preparation. These recipes come straight form my mom’s kitchen. These are a must in Andhra kitchens to accompany the usual breakfasts like idli, dosa, upma and the list goes endless.

Podis or spiced powders are an essential part of South Indian cuisine with each home having their own versions of preparing it. We in Andhra share a fondness for our podis and I grew up in a household where podis and pickles were an integral part of our daily meals and not having a jar of pickles of bottle of positive on the dinning table was a rarity.

Podis come to our rescue on days when we are rushed up for time or run out of vegetables. A spoonful of these podis along with the South Indian breakfast greatly contribute to the protein requirement for growing kids as well as for adults too. These are also a good stand when you cannot prepare chutney for your breakfast.

I am very much obsessed with these podis. I always like to have these podis with hot steamed rice along with a drizzle of ghee, which is definitely an absolute delight to the senses and a heaven on a plate.

Let’s move to the recipes…

Category : Chutney Powders

Cuisine : South Indian



  • 1 cup of fried gram/senega pappu
  • 1 tsp of jeera/cumin seeds
  • 10 badige red chillies
  • 10 Guntur red chillies
  • 2 tbsp of grated dry coconut
  • 8 garlic pods
  • 1 inch tamarind
  • 1 tsp of jaggery powder(optional)
  • Salt

For tempering :

  • 1 tsp of oil
  • 1 tsp of mustard seeds
  • A few curry leaves


1. Dry roast both the red chillies and keep them aside.

2. Take all the above said ingredients in a jar including the roasted chillies and blend to a fine powder.

3. Heat oil in a small kadai, crackle the mustard seeds and add it to the prepared powder and mix it. That’s it…a flavorful PAPPULA PODI is ready.



  • 1 cup tightly packed Karivepaku/curry leaves
  • 1 tbsp cumin seeds/jeera
  • 1 tbsp coriander seeds
  • 4 tbsp of fried gram
  • 1 tsp of powdered jaggery
  • 8 garlic pods
  • 1 inch tamrind
  • Salt
  • 8 badige red chillies
  • 8 Guntur red chillies

For tempering :

  • 1 tsp of oil
  • 1 tsp of mustard seeds
  • A big pinch of asafoetida


1. Pluck the leaves from stems and wash under warm water. Shade dry the leaves.

2. Dry roast the leaves on medium flame.

2. Roast the coriander and cumin seeds, garlic pods and dry red chillies separately.

3. Blend all the above said ingredients to a coarse powder.

4. Heat oil in a kadai, crackle the mustard seeds, add asafoetida, add this to the blender powder and mix it.

5. Karivepaku podi is ready…damn simple..isn’t it ?



  • 1 cup of tightly packed pudina leaves/mint leaves
  • 1 tbsp of cumin seeds
  • 1 tbsp of coriander seeds
  • 4 tbsp of fried gram
  • 8 garlic pods
  • 1 tsp of powdered jaggery
  • 1 inch tamrind
  • 8 badige red chillies
  • 8 Guntur red chillies
  • Salt

For tempering :

  • 1 tsp of oil
  • 1 tsp of mustard seeds
  • A pinch of asafoetida


1. Pluck the leaves from stems and wash it water. Shade dry the mint leaves. The leaves should be quoted and dry.

2. Dry roast the mint leaves on medium flame. Keep aside to cool.

3. Dry roast the chillies, garlic pods and cumin coriander seeds seperately and allow them to cool.

4. Blend all the ingredients in a blender to a coarse powder.

5. Lastly add tempering over the prepared powder and mix it.

6. And the flavorful PUDINA PODI is ready. Pudina leaves, not only enhances the flavour but also adds a refreshing taste as well.

Horse gram chutney powder aka ulavala chutney powder

Yields : nearly 2 cups


  • 1 cup ulavalu/horse gram
  • 1/4 cup chana dal/split bengal gram
  • 1/4 cup urad dal/split black gram
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 15 byadige dry red chillies
  • 15 guntur dry red chillies
  • 2 fists of fresh curry leaves
  • 10 garlic pods
  • 1/4 tsp turmeric powder
  • Salt

For tempering :

  • 1 tbsp oil
  • 2 tsp mustard seeds
  • Few chopped curry leaves
  • 1/8 tsp asafoetida/Hing

Method :

1. Dry roast each separately….chana dal, ulavalu/horse gram, urad dal, both the dry red chillies, cumin-coriander seeds and curry leaves until aromatic. Make sure to roast on medium-low flame. Then transfer it to a plate and allow it to cool completely. And add turmeric powder, salt and garlic.

2. Blend the above ingredients to a moderately fine consistency.

3. Transfer the chutney powder to a plate. Prepare tempering : temper the mustard seeds in oil, add hing and curry leaves. Pour this tempering to the chutney powder. Mix well. Taste. Adjust the salt, if required. That’s it…tasty chutney powder is ready.

4. Store it in an air tight container and use when require. Goes well hot rice, idly, dosa, paniyaram etc. Tastes best up to 3 months. No need of refrigeration.

You might also like

Flaxseed Chutney Powder

Moringa Karam Podi


You can make Curry Leaf Spice Rice with Karivepaku Podi

I have used two types of red chillies, as one gives colour and the other gives spice. But you can use your choice of dry red chillies.

Ensure to dry roast everything well as it is crucial to achieve a perfect flavoured Podis.

Store all the podis in an airtight containers.

You can store pudina and karivepaku podis at room temperature for upto 20 to 25 days. If you are going to need it for a longer time, then store the podis in zip tote bags in the freezer. It stays fresh for upto 4 to 5 months in the freezer.

Pappula podi can be stored for 3 to 4 months at room temperature.

The addition of jaggery is purely optional but helps in balancing the flavours.

You can skip garlic if you don’t eat it but recommended.

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