We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast urad dal, chana dal, and sesame seeds separately until they are golden and aromatic. Cool them altogether.
Heat coconut oil in a pan. Add asafoetida, fenugreek seeds, coriander seeds, guntur chilli, and baydagi red chilli. Cook until aromatic.
Cool the spice mixture and grind together with the roasted lentil mixture, rock salt, and tamarind until fine.
Want to keep this recipe for later? We can email it to you!
Store Uddina Podi in an airtight container to keep it fresh for up to a month.
How should I store Uddina Podi?
Store it in an airtight container to keep it fresh for up to a month.
What can I serve Uddina Podi with?
Sprinkle it on hot ghee idlis, dosas, appes, or serve with hot rice and ghee.
Can I use a different oil instead of coconut oil?
Coconut oil adds a distinct flavor, but you can substitute with another oil if preferred.
How do I know when the spices are aromatic?
The spices will release a fragrant aroma and may slightly change color when they are ready.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
