Gurellu Pudi or Niger Seed Powder


Gurellu pudi is an acquired taste. At least it took me so long to acquire the taste for it!!

So what is Gurellu? Gurellu in Kannada is Niger seeds in English and Pudi is powder. So essentially this is Niger Seed powder. In Marathi this chutney is called Karla che pud.

You can check on Niger seed here.



In Northern Karnataka it’s an essential. You can eat it plain, with curds or oil. Eat it with chapatti, jowar roti or like me with idli mixed with agshi pudi!!  Else use it in different recipes as your masala base. Is it not versatile?

Next time you make brinjal veggie add a little of this powder in your spice and see how delicious the veggie tastes.  I know of people using it in stuffed ladyfinger too.

So let’s get down to making this Gurellu pudi. Also this powder has been made by my father’s cook. She has not used any garlic in it but she said you can add garlic in the powder.


  • 1 cup Gurellu
  • Salt
  • 1 tsp Red chilli powder
  • 1-2 cloves of garlic (optional)


  • Roast the Gurellu in a thick bottomed kadhai/wok on medium heat.
  • Keep on stirring the seed will splutter but keep going till you get nice aroma.  Please remember to stir continuously as stopping in between will leave you with burnt seeds. Once done remove from the flame and let it cool down totally.
  • Add the rest of your ingredients and grind into powder and store in a jar.
  • You can keep for 15 days, if stored in dry place.

It is used in brinjal, green moong, capsicum, stuffed ladyfinger recipes .Or can have it with curds and Jowar roti.

You can additionally add curry leaves and turmeric to this powder while grinding.

Many times my sis adds roasted dry coconut and garlic to this basic mixture.

gurellu and agshi

The two pudis see the different colours

This is my entry for BM# 29. Check the other BM entries here.

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14 thoughts on “Gurellu Pudi or Niger Seed Powder

  1. Srivalli June 24, 2013 at 10:00 pm Reply

    This is something so new to me Archana..mixing this in curry sounds more delicious…

    • themadscientistskitchen June 24, 2013 at 10:10 pm Reply

      It tastes best with jowari ka roti, oil and onions stuffed brinjal and some Kalu or pulses. Slurrrrp!

  2. harini June 25, 2013 at 7:11 am Reply

    New one too..Must look up what these niger seeds are..

  3. Priya June 25, 2013 at 10:29 am Reply

    Yea quite new for me too..Niger seed i have never seen this seeds, interesting..

  4. cookingwithsapanaana June 25, 2013 at 10:48 am Reply

    Wow ! Never heard about it , sounds great!

  5. Jayanthi June 25, 2013 at 1:04 pm Reply

    Looks so fresh and flavourful. Need to google the tamil name of Niger seeds to ask in stores.

  6. Chef Mireille June 25, 2013 at 10:18 pm Reply

    never heard of niger seeds…have to look into that one

  7. preeti2kitchen June 26, 2013 at 12:36 pm Reply

    Awesome recipe… I never heard about this
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  8. Manju June 27, 2013 at 5:47 pm Reply

    It new to me your way of writing explain how you love this.

  9. Pavani June 28, 2013 at 7:33 am Reply

    This is totally new to me. Stuffing it in veggies sounds yumm!!

  10. Kalyani July 3, 2013 at 3:39 pm Reply

    this is the same as Huchchellu pudi Archana ? coz that too is so versatile that its used with jowar rotis as well as mixed with rice and added to curries..

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    • themadscientistskitchen July 4, 2013 at 9:58 pm Reply

      Yes Kalyani it is. I had to search the net for he huchchellu as I was not aware of it. Apparently its one and the same thing. Thanks now I will drive my father down the bend with a new word. 🙂

  11. Nazeema Ebrahim June 26, 2016 at 7:41 pm Reply

    One can also mix equal portions of Niger seeds and black sesame seeds. Grind the two with the ingredients as listed. It is delicious when added to grazed onion and a variety of vegetables e.g. Brinjal, butter beans, peas or cawliflower.

    • themadscientistskitchen July 27, 2016 at 5:39 am Reply

      Thanks a lot. Traditionally we don’t eat black sesame seeds but still will try it out.

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