Karuppu Ulundu Podi

Another version of the famous molagapodi, this dry chutney too is spicy and bursting with flavour. Goes well with dosa, idli, uttappa or even with ghee rice or chapatti. The secret of this chutney lies in the way all the ingredients are sautéed or roasted.

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Karuppu Ulundu Podi 4

Karuppu Ulundu Podi

Main ingredients Split black gram with skin, Split Bengal gram, Black sesame seeds, Dried red chillies, Curry leaves, Black peppercorns
Cuisine South Indian
Course Chutneys
Prep time 5-10 minutes
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Veg




·         1 cup split black gram with skin (chilkewali urad dal)

·         3 tsps oil

·         ½ cup split Bengal gram (chana dal)

·         ½ cup black sesame seeds

·         18-20 dried red chillies

·         ¾ cup curry leaves

·         30-35 black peppercorns

·         1 tsp cumin seeds

·         A small piece of rock asafoetida (khada hing)

·         Sea salt to taste




1.      Heat 1 tsp oil a non-stick pan, add chana dal and sauté till golden brown. Transfer into a bowl and set aside.

2.      Heat 1 tsp oil the same pan, add urad dal and sauté till golden brown. Transfer into same bowl and set aside.

3.      Heat remaining oil the same pan, add black sesame seeds and sauté for a minute. Transfer into same bowl and set aside.

4.      Heat the same pan, add dried red chillies, curry leaves, peppercorns, cumin seed sand asafoetida and dry roast for a minute. Transfer into the same bowl, mix everything and allow to cool.

5.      Transfer this mixture into a blender jar, add sea salt and grind coarsely. Let it cool completely.

6.      Store in air tight container and use as required.