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)
Servings: 8 six-serving sides
Equipment
- Blender
Ingredients
- 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
Instructions
- 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.
