In the Indian state of Andhra Pradesh, podis (spice powder) is a staple in every household, with most families keeping their own secret recipes. This potent blend includes Nagauri cumin seeds ($12, diaspora.comand Nandini coriander seeds ($10, diaspora.com); it adds a quick, easy boost of flavor to any meal. Try it sprinkled over a fried egg or in vegetable stir-fry, or simply over rice with a dollop of ghee.

Martha Stewart Living, June 2021

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Credit: Gentl + Hyers

Recipe Summary test

total:
15 mins
Yield:
Makes about 1 Cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small, heavy skillet (such as cast iron) until very hot, then reduce heat to low and add gram. Cook, shaking occasionally, until it smells slightly toasty, 1 to 2 minutes. Transfer to a plate. Add coconut to skillet; cook over low heat, stirring constantly, until fragrant and golden brown, about 30 seconds. Transfer to plate; let cool completely. In a spice grinder or mortar and pestle, grind gram and coconut to a fine powder.

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  • Heat oil in same skillet over high until very hot. Reduce heat to low and add cumin, coriander, and chiles. Cook until chiles crackle (taking care not to burn ingredients), 1 to 2 minutes. Transfer to a plate; let cool completely. Grind to a powder in spice grinder or mortar and pestle.

  • Transfer ground spices to a food processor with 1 teaspoon salt, sugar, garlic, and curry leaves; pulse a few times to coarsely crush garlic. Transfer to a bowl and stir in gram-coconut mixture. Blend can be refrigerated in an airtight container up to 1 week.

Cook's Notes

For this recipe, in addition to Diaspora Nagauri cumin and Diaspora Nandini coriander, we used Diaspora Guntur sannam chiles ($12, diaspora.com).

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