Nuvvulu Podi – Spiced Sesame Seeds Powder

Birthday celebrations, festivities, vacation and my son’s first assessement at school, yes, his first exam..:) have kept me busy and away from blogging. It has been a very long break and an enjoyable one, but I missed visiting my favorite food blogs and participating in some wonderful full-filled food events. Now that I’m back, I sure will be spending more time catching up with the latest in the food blogosphere.

One of my regular visitors requested me to post more podi recipes like Kariveppakku Podi (curry leaves spiced powder). So, today I am posting one of my favorite podi recipes called Nuvvullu Podi or Sesame seeds spiced powder. This podi is prepared with white sesame seeds, lentils, garlic and spices which are roasted and ground to a coarse powder giving it an irresistable, aromatic addictive flavor.

Seasame seeds are used in a variety of Andhra vegetarian preparations like Pulihora, Nuvvulu Annam, Paala Undrallu, Nuvvu pettina gutti vankaya kura( stuffed brinjal curry) to name a few. Nuvvulu or seasame seeds give a distinctive flavor to the dish being prepared.

There is something very addictive about nuvvulu or seasame seeds which is rich in protein and highly nutritious. Though not aromatic, when ground with other spices like toasted dry red chillis, garlic, coriander seeds, cumin seeds and lentils, the earthy, nutty flavor of seasame seeds overpowers the flavor of the remaining spices. The mingling of flavors is simply irresistable, making it one of my favorites podis. A must-have podi in my pantry!!

Nuvvullu Podi

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  sesame seeds


  •   2 cups white seasame seeds
  •   1/2 cup senaga pappu (bengal gram)
  •   1/2 cup minappa pappu (split black gram dal)
  •   1 tbsp cumin seeds
  •   2 tbsps coriander seeds
  •   6-7 dried red chillis
  •   8-10 crushed garlic pods
  •   salt to taste
  •   1 tbsp oil

Method for making Nuvvullu Podi

Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. DonÒ€ℒt burn them. Keep tossing them around continuosly. Remove from pan and keep aside to cool.
In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside.
In the same pan add the dry chillis and toss them for 2 mts. Remove and keep aside to cool.
Now add the seasame seeds and toss them till they are crisp and roasted. Keep tossing them till they turn a light brown color (if necessary add a tsp of oil before roasting the sesame seeds). Turn off heat and cool all the roasted ingredients.
Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again. Remove and keep aside to cool.
Now add seasame seeds and garlic pods and grind for three to five seconds only (it should not form like a ball or paste) to make a coarse powder. Mix it with the earlier coarsely ground spices and salt. Store in an air-tight container.
Serve hot with white steamed rice and ghee.


41 thoughts on “Nuvvulu Podi – Spiced Sesame Seeds Powder

  1. Hey Sailu,
    I have been wondering why the silence on your blog…and happy to see something new today…hope you enjoyed diwali! I love sesame seeds too, will try making this podi soon
    Warm regards

    Its great to be back, Nandita and yes, we had a wonderful diwali. Btw, I loved your Diwali blogging series, simply awesome.

  2. Hi Sailu,
    Welcome back and Deepavali Shubhakankshalu. Glad to see you had a good break and we missed you at the blogsphere. And what a comeback! A good source of calcium and podis are great to store in the cupboard when you can’t be bothered making anything except rice! πŸ™‚

    I missed you all too, Praveena. Thank you for your Diwali wishes and hope your diwali was great, I’m sure it was..:)
    Yes, your right, just prepare rice and with podi you have a complete meal.

  3. Hi Sailu,
    Welcome Back! I truly missed your wonderful recipes and delectable pictures. Hope you had a good time off blogging and a wonderful Diwali.
    Will try your Nuvvula podi soon. I love podis and rice. So much that I avoiding making them or bringing them back home from India because with those in my pantry I end up etaing more rice than wanted πŸ™‚
    But this is a must try. Will let u know πŸ˜‰

    Thank you so much for your warm welcome, Latha. I had a wonderful long blogging break and feels great to come back.
    Yes, Latha, I end up eating more than required too..:):)

  4. Hi sailu,

    Was waiting for ur new recipes and glad to see this one as its my favourite!!
    I love to have it with ghee and avakaya pickle!!
    yum yum!!!

    thankz for sharing with us!!

    Your most welcome, Padmaja. One of my most fav podis too..:)

  5. Hi Sailu !!

    Its good to see you back , I have been visiting your site lately ,and I have liked the recipes here infact kind of glued to them …hope you had a nice time during festivals , looking forward to more yummy recipes from you ….again WELCOME BACK …..

    Thank your for your warm welcome, Jayashree. I am on my way to your food blog, welcome to the food blogging world..:):)

  6. Sailu,
    So good to see you back. Hope you had a blast. The podi sounds great. Btw, how many days do you think will it last without going bad?


    I sure enjoyed my break, Mythili..:):).

    Upto 3 weeks, its tastes and smells fresh.

  7. Great to have you back Sailu ! And a wonderful comeback recipe too. My roomie’s mom makes yummy nuvvupodi and any one who goes to Hyd in the group has to set aside space for a packet of these :-D. Will try your recipe and see if I can match that taste and surprise my roomie πŸ™‚

    Its great to be back, Priya. Have a lot to catch up on. Try it and your roomie is going to be floored for sure..:):)

  8. I’ve just discovered podis and have been enjoying them with rice/ghee. I make a simplified version of this, but yours looks much tastier!

    Please advise though – how long can you store these for?

    Diane, this podi tastes best upto 2-3 weeks from preparation. You can store it in the fridge for 6-8 weeks.

  9. Hi Sailu,
    Welcome back. Belated Diwali wishes.. Your version looks little different. It looks colourful. Thanks for sharing.

    Thank you and hope you had a wonderful Diwali.

  10. Where were you sailu? I have been checking every once in a while to see if you have posted something new. Welcome back!
    Sesame powder looks great.

    Thank you, RP.

  11. Hi Shailaja,

    This recipe sounds very similar the milaga podi or chutney podi which my mom makes except for the garlic and the coriander seeds. It looks really spicy and tasty. Thanks also for visiting my blog. I had tried many delicious recipes from your collections and now will have an opportunity to post them in my blog soon.:-)

    Nice to hear you tried out the recipes, Nalini.

  12. Hi Sailaja,

    It is wonderful to have you back. Your site is so welcoming with the music. I have heard of your site from Indira’s Mahanandi and first time I am hearing your podcast. Gr8 job!

    Thanks for dropping by, Lakshmiammal and I’m glad you like the music and podcast..:):)

  13. Hi Sailu!
    Your website has been a great inspiration for someone like me who didnt like to cook. I have tried quite a few recipes from your site and my husband is all praises for me . Thanks to you that I finally look forward to cook something good. Hope to see a lot of podis and pachadis from you.

    I’m so happy to hear that my blog could inspire you to cook..:):). Yes, I hope to blog more pachadis and podis, Deepika.

  14. Hi Sailu, happy to see you back. Looking forward to more of your delicious recipes! πŸ™‚

    Yes, Linda, I missed you all and feels really nice to be back to the wonderful world of food blogging.

  15. Sailu,

    Very excited to see you back. I missed reading your blog all these days. Will be looking forward for some great posts from you.


    I missed blog trotting too and have a lot to catch up on..:):)

  16. hi sailu,

    i have been visiting ur site since last one month.i find it very attractive with colourful photos and the step by step detailed explanation makes it easy to understand and follow.the recipes given in this have helped me a lot.i appreciate ur good job.keep it up.

  17. Hi Sailu,

    This is the first time i am visiting your website but have got some awesome recipes. I am a chef but have shifted out from hotel industry and right now working as Team Leader with a Call Center company in Bangalore. I really liked these recipes and infact they have brought back the chef in me…SO am going to try these recipes for sure tomorrow itself……THANKS ALOT….

  18. Hi Sailu,

    Wow!! i got surprised for a min when i looked at this site. I am from andhra…….nice work! please post some more good recipes………….

  19. Hi Shailu,

    I usually dont make these podis cause I think they dont taste good without ghee. My diet doesn’t allow me to eat ghee. But today I tried this podi and it was fantastic even without ghee.
    Thanks very much shailu. I just love ur recipes. Trust me my day doesn’t end without checking ur website for new receipes.


  20. Hi Sailu
    I tried out this recipe yesterday. It tastes delicious. But I wanted to ask you (a little late), does one need to soak the dals before roasting them? My podi is a little crunchy. Is that how the texture is supposed to be? I have never tried it before so I don’t know what the texture is supposed to be. Also, if you add the garlic to it, doesn’t it go bad if stored in the pantry?

    Bharti, you don’t have to soak the dals. Grind the dals and other spices to a fine coarse (it shouldn’t be a fine pwd, it should be just short of a fine pwd). Then add the sesame seeds and grind for 4-5 seconds. Its supposed to be crunchy. Garlic is optional in this recipe. I usually don’t add garlic. The original recipe called for it. You will have to refrigerate it, if you add garlic and you want to store it for a longer period of time.

  21. Hi there,

    I am Supriya(newly married), a die hard fan of Andhra food and so your blog’s too.
    Currently I am in bangalore and visiting Andhra resto regularly becouse i tried to prepare pappu n i failed to get ‘same’ taste. The most tasety thing is chatany (they call it chatany), a preparation of gram dal +tamrin + tomato + red chilly plus minus something it will be sour and tangy in taste. PLZ PLZ share the recipe.

    Egerly waiting

    For ur reply

    Thx in advance…..


  22. Hi Sailu,

    Whenever i grind roasted seasame seeds, it turns oily. Could you please let me know the correct method?



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