The Nutty Story Behind My Nuvvula Podi Rice

Nuvvula podi annam — sesame powder rice — has always been that one dish that instantly makes me smile. The nutty, mildly sweet aroma of toasted sesame seeds feels like comfort itself — warm, grounding, and a little indulgent.

Growing up, our home had two podi lovers — my dad and me. He was loyal to kandi podi (the toor dal chutney powder) and I was head over heels for nuvvula podi. We’d team up on Amma every now and then — he’d say, “Make my kandi podi,” and I’d echo, “And nuvvula podi too!” It became our mini kitchen campaign — two foodies convincing one tired but smiling Amma 😄

If you’ve read my Sambar Rice post (and if not, please go read it after this — that one’s a riot! 😋), you might remember how one of my experiments led Dad to declare a lifelong love for soft foods. Well… that story started with this very dish.

It was a lazy Sunday afternoon — the kind that smells like home. Amma, Nanna, Amakaya (my mom’s elder sister), and I were all together, and I suddenly announced like some overexcited chef:
“Today’s lunch will be simple — three kinds of rice and nothing else!”

The menu? Tamarind rice, nuvvula podi rice, and curd rice — my dream trio.

Now, here’s where the fun begins. Normally, nuvvula podi is just the powder you mix into hot rice. But I wanted to make it fancier, like a one-pot dish. So, I threw in a tempering with mustard seeds, curry leaves, chana dal, urad dal — all glistening in golden ghee — and finally, the hero, sesame powder. It looked divine and smelled even better.

We all sat down to eat. One bite in, Dad’s face lit up — then froze.
Crunch. Pause. Frown.
And the next second, he exclaimed, “My tooth!” 😳

Yes. That glorious tempering had claimed a victim — my poor dad’s tooth!

For a second, we didn’t know whether to laugh or panic. Amma gave me the look (you know the one that says “I told you so”), and Dad was trying to act brave while holding a napkin. That was the day the “Nutty Tempering Era” officially ended in our house.

But my love for sesame? Never-ending. After that, I avoided it for a while out of guilt — but like all true loves, it found its way back to me. Now it sneaks into my curries, replaces poppy seeds in rich gravies, and always makes my kitchen smell like home again.

Here’s a fun confession — I’ve always believed that eating nuvvula podi a few days before my periods helps them arrive on time. Maybe it’s not scientifically proven, but hey, the mind believes what you tell it! (Papaya joins the list too!) Our subconscious is always listening, so why not feed it with good, comforting thoughts — and maybe a spoonful of nuvvulu along the way?💛

Ingredients:

For the podi:

• ½ cup sesame seeds (nuvvulu)

• 5–6 dry red chilies

• A pinch of salt

   ½ tea spoon cumin seeds

• 1 tsp tamarind (optional, for tang)

For the rice:

• 2 cups cooked rice

• 1 tbsp ghee or sesame oil

• ½ tsp mustard seeds

• 1 tbsp chana dal

• 1 tbsp urad dal

• A few curry leaves, pinch of hing

• 2 tbsp of the sesame podi

Instructions:

1. Dry roast sesame seeds on low flame until golden and aromatic. Keep aside.

2. In the same pan, dry roast red chilies slightly.

3. Once cooled, blend everything together with salt (and tamarind, if using).

4. In a pan, heat ghee or sesame oil, add mustard seeds, chana dal, urad dal, and curry leaves.

5. Add cooked rice and gently mix in the sesame podi.

6. Serve warm — with papad or curd for a perfect cozy meal.

Srishti’s Secret Tip for the Perfect Plate:

Roast sesame seeds patiently on a low flame — that’s where the nutty magic unfolds. If they turn too dark, they’ll turn bitter, and you’ll miss that sweet, toasty charm.

Srishti’s Healing Tip for the Perfect Plate:

Every bite of nuvvula podi isn’t just taste — it’s a tiny message to your subconscious: that comfort, warmth, and goodness exist in small, everyday moments. Keep feeding it love, and it quietly shapes your mood, your memories, your day 💛

Why You’ll Love This:

Because it’s simple, soulful, and sprinkled with nostalgia. Nuvvula podi rice isn’t just a dish — it’s a story of love, laughter, and a little too much crunch.