Pumpkin seeds Podi | Chutney powder | idli milagai podi | gun powder | pumpkin seeds chutney powder | milaga podi | podi Saddam | idly podi | Pacha payaru podi | Moong bean Podi | Green gram chutney powder | pacha payaru idli podi with step-by-step pictures and video recipe. Check out the pumpkin seeds chutney powder recipe. If you like the video pls SUBSCRIBE to my channel. Check out other podi varieties’ video
Pumpkin seeds podi
Pumpkin Seeds Podi is a delicious, protein‑rich, and nutrient‑packed South Indian chutney powder made with roasted pumpkin seeds, dals, spices, and garlic. It’s an excellent alternative to traditional idli milagai podi, offering a nutty aroma, bold flavors, and a healthy twist. This versatile podi pairs beautifully with idlis, dosai, rice, or even as a sprinkle on salads and snacks. Easy to make, long‑lasting, and bursting with flavor, this podi is a must‑try for anyone who loves homemade spice blends.
quick lunch
We often need quick lunch options for weekday work/ school lunch. If you make and keep moving bean rice powder, you can prepare a variety rice in less than 5 minutes. Premix powder stays good for months at room temperature. It is also a tasty chutney powder for tiffin items
What is Pumpkin Seeds Podi?
It’s a South Indian–style chutney powder made using roasted pumpkin seeds, dals, spices, and garlic. It’s similar to idli milagai podi but with a nutritious twist.
What can I eat Pumpkin Seeds Podi with?
Idli, dosa, uttapam, curd rice, steamed rice with ghee, chapati, or even sprinkled on roasted veggies and salads.
Is Pumpkin Seeds Podi healthy?
Yes! Pumpkin seeds are rich in protein, zinc, magnesium, and healthy fats. This podi is a great way to include them in your diet.
How long does this podi stay fresh?
When stored in an airtight container, it stays fresh for up to 1 month at room temperature.
Can I adjust the spice level?
Absolutely—add more or fewer red chillies based on your preference.
TIPS TO ROAST RED CHILLI
I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. If you remove the chilli cap, the seeds might turn bitter while roasting. Remove the cap just before grinding. I used Karnataka red chilli. It gives the pumpkin seeds chutney powder perfect spice and color.
TAMARIND – TIPS TO NOTE
always deseed and remove the fiber. Make sure the tamarind pieces are small. A big piece won’t cook through.
always roast in a low flame
Always roast on a low flame and avoid medium or high flames. Since we roast all the ingredients together, it is important to spread them well and roast on a low flame.
PULSE THE PODI
I recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. After the podi turns to a coarse texture, add garlic; grind it to your desired texture.
VARIATION FOR GARLIC, pumpkin seeds, milagai POWDER
- You can increase Pepper and reduce chilli spice
- Add curry leaves while roasting other ingredients
- Skip garlic for no garlic podi
- I used a pre-seasoned cast-iron pan. If you are using a regular pan, add the oil
PODI RECIPE COLLECTION
Ingredients
- 3/4 cup pumpkin seeds
- 1 tablespoon chana dal
- Red chillies
- 1 tablespoon sesame seeds
- Salt
- 1 teaspoon cumin seeds
- 2 garlic cloves
- 1 tablespoon urad dal
- Small piece of tamarind
- 1 tablespoon coriander seeds
How to make pumpkin seeds podi with step-by-step pictures
- Heat a pan and dry roast the pumpkin seeds until aromatic and slightly golden. Transfer to a plate to cool.
- In the same pan, roast red chillies, coriander seeds, sesame seeds, chana dal, urad dal, and cumin seeds until they change color.
- Add garlic and tamarind; sauté until everything turns golden brown. Cool completely.
- Grind all roasted ingredients except pumpkin seeds into a coarse mixture with salt.
- Add roasted pumpkin seeds and grind again to your preferred texture.
- Cool fully and store in an airtight container.
Ingredients
- 3/4 cup pumpkin seeds
- 1 tablespoon chana dal
- Red chillies
- 1 tablespoon sesame seeds
- Salt
- 1 teaspoon cumin seeds
- 2 garlic cloves
- 1 tablespoon urad dal
- Small piece of tamarind
- 1 tablespoon coriander seeds
Instructions
- Heat a pan and dry roast the pumpkin seeds until aromatic and slightly golden. Transfer to a plate to cool.
- In the same pan, roast red chillies, coriander seeds, sesame seeds, chana dal, urad dal, and cumin seeds until they change color.
- Add garlic and tamarind; sauté until everything turns golden brown. Cool completely.
- Grind all roasted ingredients except pumpkin seeds into a coarse mixture with salt.
- Add roasted pumpkin seeds and grind again to your preferred texture.
- Cool fully and store in an airtight container.
Video
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