Sundal podi recipe, curry powder, sundal masala powder, sundal powder, kara sundal podi, spicy South Indian lentil mix for Navaratri, sundal spice, khaara sundal podi, spice powder for sundal, varuthu aracha podi with step-by-step pictures and a video recipe. Watch the sundal powder recipe in the video. If you enjoy the video, please subscribe to the channel.
Sundal podi is a fragrant, versatile spice mix traditionally used with South Indian sundal (seasoned legumes). Made from pantry staples, this homemade podi stays fresh for weeks and instantly elevates any sundal with robust roasted flavors.
What makes Sundal Podi special?
Sundal podi is a South Indian condiment that adds depth and heat to simple cooked legumes. A few teaspoons transform plain sundal into a flavorful dish.
Do I need to roast each ingredient separately?
Not necessarily. Follow the roasting order and heat recommendations below to avoid burning delicate ingredients.
Can I skip oil?
Oil is optional but recommended. A little sesame oil enhances the aroma and mouthfeel of the podi.
Roast to golden brown
Roast ingredients on low to medium heat and keep stirring for even color. Golden-brown roasting develops flavor and helps the podi keep longer.
Tips for roasting red chillies
Roast whole red chillies with the dals rather than crushing them first. Crushing exposes seeds and membranes that can turn bitter when roasted.
Should I cool the spices before grinding?
Yes. Allow all roasted ingredients to cool completely on a wide plate so steam and trapped moisture can dissipate before grinding.
Grind or pulse
Pulse the mixture to a coarse texture; avoid grinding to a fine powder. A slightly coarse podi gives the best texture and flavor when mixed with sundal.
Can I pulse all ingredients together?
Pulse everything except the salt to a coarse mixture, then add salt and pulse briefly to combine.
Shelf life of Sundal masala podi
Cool the podi completely and store it in an airtight container. It keeps well at room temperature or refrigerated for around three weeks. Always use a clean, dry spoon to preserve freshness.
Ingredients
1/2 tsp sesame oil
1/4 cup chana dal
2 tbsp urad dal
1/4 cup coriander seeds
8 red chillies (whole)
1 tbsp sesame seeds
1/8 tsp fenugreek seeds
1/2 tsp pepper
1 tsp cumin seeds
1/2 tbsp asafoetida
1 tsp ginger powder
How to make Sundal Podi (step-by-step)
- Heat 1/2 tsp sesame oil on a low to medium flame.
- When the oil is hot, add 1/4 cup coriander seeds, 2 tbsp urad dal and 1/4 cup chana dal. Stir and roast evenly.
- Add the whole red chillies and mix, roasting until they darken slightly and become aromatic.
- Add 1/8 tsp fenugreek seeds, 1 tbsp sesame seeds and 1/2 tsp pepper. Mix and continue roasting.
- Make a small well in the center, add 1 tsp cumin seeds and roast briefly until the whole mixture turns golden brown and fragrant.
- Turn off the stove. Add 1/2 tbsp asafoetida and 1 tsp ginger powder, mix, and let the mixture cool completely.
- Transfer the cooled ingredients to a grinder or mixie and pulse to a coarse texture.
- Add salt to taste and pulse once more to combine.
- Cool completely, then store the sundal masala powder in an airtight container.
Sundal Podi
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Ingredients
- 1/2 tsp sesame oil
- 1/4 cup chana dal
- 2 tbsp urad dal
- 1/4 cup coriander seeds
- 8 red chillies
- 1 tbsp sesame seeds
- 1/8 tsp fenugreek seeds
- 1/2 tsp pepper
- 1 tsp cumin seeds
- 1/2 tbsp asafoetida
- 1 tsp ginger powder
Instructions
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Firstly add oil and turn on the stove to low-medium flame
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When oil turns hot add coriander seeds, urad dal, and chana dal, and mix well
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Furthermore, add red chilli and mix well
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Add fenugreek seeds, sesame seeds and pepper, mix well
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Make a dent at the center and add cumin seeds
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Mix well and roast till they change color and turn aromatic
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Turn off the stove
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Add asafoetida and ginger powder; mix well and cool
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Transfer the ingredients to the mixie jar; pulse multiple times till you get a coarse mixture
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Finally, add salt and pulse again
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Cool completely then store the sundal masala powder in an airtight container