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.

BySanjeev Kapoor 28 Mar 2024in Recipes Powders

New Update

Karuppu Ulundu Podi 4 — Karuppu Ulundu Podi

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

Ingredients

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

Method

Heat 1 tsp oil a non-stick pan, add chanadal and sauté till golden brown. Transfer into a bowl and set aside.
Heat 1 tsp oil the same pan, add uraddal and sauté till golden brown. Transfer into same bowl and set aside.
Heat remaining oil the same pan, add black sesame seeds and sauté for a minute. Transfer into same bowl and set aside.
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.
Transfer this mixture into a blender jar, add sea salt and grind coarsely. Let it cool completely.
Store in air tight container and use as required.

#Curry leaves #Dried red chillies #Split Bengal gram #Split black gram with skin #Black sesame #Black pepper corns