How to make Putnala Podi

Putnala Podi is yet another spice powder from the Andhra Cuisine. There are so many variations in making this podi and each one as tasty as the other. Amma always makes her version of podi and never really ventured to make other kinds as it was just me who had this podi.

After marriage, I was introduced to so many varieties from Athamma, which I have made myself and shared on the blogs as well. I remember about one podi that gets served in the hotels, in the beginning, more of the Mothati Mudda types. Most times I finish my meal with just that.

When we travel and halt for lunch, I always order some tiffin, while Hubby dear will order meals. Since I love this podi rice, he normally mixes for me and shares it. I used to love it so much. Later I came to know it was the Putnala Podi and Athamma had her version. I love having that on the table.

I don’t mind having another version and that’s what happened when I made the Andhra Thali. I cooked from Padma and she had a version that was different. As I said I was in a rush, I resorted to a short cut method. I simply used the ground powder that I had on hand and made a small batch. This was as delicious as it could get.

Putnala Podi is made from Fried Gram or roasted Chick Pea. It’s what we call Pottukadalai in Tamil or Pappullu in Telugu. The famous Sattu flour is nothing but this powder without the spice.

How to make Putnala Podi

The other dishes on the thali are Munakkaya Jeedipappu Masala Kura, Aratikaya Nuvvu Podi Vepudu,  Chakkara Pongali and and Thotakura Pulusu. As I said I had to resort to short cut methods to make this podi. I had pappula podi stored, so I mixed 1/2 cup pappula podi with 2 tsp rosted cumin powder, 1 tsp red chili powder along with 3 to 4 garlic and salt. The taste was amazing!

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How to make Putnala Podi
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Cuisine Andhra Pradesh
By Cook Method Stovetop
Servings
Ingredients
Cuisine Andhra Pradesh
By Cook Method Stovetop
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a nonstick pan and dry roast the cumin seeds for couple of minutes till the aroma comes out. Remove from heat and allow to cool.
  2. Now add salt chilli powder, fried gram and make a powder
  3. Towards the end, add peeled garlic and pulse to a fine powder.
  4. Remove from the mixer. Spread a plate for it to cool down slight. Then store.
  5. Serve this with hot rice with ghee. It can be served with tiffin as well.
Recipe Notes

This will stay for 6 months

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