Once you make this powder and keep it handy, making andhra style chutneys (roti pachadlu) is no sweat. I can confidently say these are the secret ingredients to all homemade chutneys in telugu families. I heard from my mother-in-law we add methi seeds (roasted and in powdered form) in some, mustard seeds (again roasted and in powdered form) in some, and combination of both in some. I also heard from experienced cooks of the family (mother, grandmother, and mother-in-law) we should add few red chillies even though the chutney is being made primarily with green chillies. This enhances the taste of the chutney.
Well, I could not remember all those rules, so just started making this powder with all the three ingredients for the chutney being made. As I had to repeat this process before each chutney, I started making this in larger quantities so that it lasts at least for 10 to 15 chutneys. Because each ingredient is roasted, it stays fresh at least for 3 months; one year if you store it in an air-tight container in the refrigerator.
I use this in all my homemade chutneys (roti pachadlu) like coriander-tomato, red capsicum, ribbed gourd (beerakaya), egg-plant (vankaya), tomato, coconut, cucumber(dosakaya) etc., All it takes is 1 to 1 ½ tsp of avamenthi podi for about 1 cup of prepared chutney. Try this in this proportion, increase or decrease it according to your taste and please let me know your thoughts on this…
Half a cup of rai (avalu, mustard seeds), ¼ cup of methi (menthulu, fenugreek seeds) and 10 to 15 red chillies.
Heat a pan with a tsp of oil. Add mustard seeds.
Add methi once mustard looks fried about 2 to 3 minutes. Fry 2 to 3 minutes.
Add red chillies. Fry another 2 minutes or until it looks fried.
Let it cool down. Grind together to a powder with little salt (it should not be coarse, but need not be too fine).
Store this powder in an air-tight container.
Mustard seeds (rai, avalu) – ½ cup
Fenugreek seeds (methi, menthulu) – ¼ cup
Red chillies – 10 to 15
Salt – 2 tsp
- Heat a pan with a tsp of oil. Add mustard and fry for 2 to 3 minutes. (Keep a lid handy, use it when mustard seeds splatter.)
- Add fenugreek seeds and fry for another 2 minutes.
- Add red chillies and fry for another 1 to 2 minutes.
- Once these ingredients cool down, grind into a powder with little salt.
- Store in an air-tight container.
Usage: Use 1 to 1 ½ tsp of this powder in any chutney (coriander, coriander-tomato, red capsicum, ribbed gourd (beerakaya), egg-plant (vankaya), tomato, cucumber (dosakaya), and coconut) to get a typical Andhra taste.