Ammamma’s Menthi Podi (Grandma’s Fenugreek Spice Powder)
In Telugu, Ammamma means maternal grandmother. This powder is a unique family recipe named after Bharath’s grandmother that has been in his family for generations. In South Indian cooking, commonly used spice powders are typically kept on hand in bulk – similar to how we would use a taco seasoning in the US. Menthi Vankaya (Fenugreek Eggplant) is one of my mother-in-law’s (Attamma’s) most requested recipes. This spice mix can be stored in the refrigerator in bulk to make Menthi Vankaya (Fenugreek Eggplant) and more!
Ammamma’s Menthi Podi (Grandma’s Fenugreek Spice Powder)
- 1 tbsp ghee (use cooking oil if vegan)
- ½ cup sesame seeds
- 1 tsp turmeric
- 2 tbsp salt
- 1 tsp sugar
Spices
- 1 cup chana dal, split
- 1 cup urad (black) dal without skin, split
- 1 cup coriander seeds
- ½ cup cumin seeds
- 2 tbsp fenugreek seeds (menthi seeds)
- ½ tbsp asafoetida (hing)
- 16 dry red chilies
Mix the spices together in a bowl.
Heat ghee in a large pot on medium heat.
Add the spices to the pot for roasting. Stir the spices frequently until they become fragrant and turn golden brown, about 10 minutes.
Turn off the heat and then mix in the sesame seeds.
Use a blender and blend the spices into a powder.
Add turmeric, salt, and sugar. Blend.
Store the powder jars, preferably refrigerated, for use in recipes.
