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Sundal Spice Powder

Sundal Podi Recipe| Sundal Spice Powder | Navrathri

Sundal podi, a simple to make spice powder for sundal, a stir-fry made of legumes. A famous recipe made in south-india, particularly during navarathri.
Course Condiments
Cuisine Indian, South-Indian
Keyword condiment for sundal, Curry podi for sundal, How to make spice powder for sundal, Spice for sundal, Sundal podi, Sundal spice
Prep Time 10 minutes
resting time 10 minutes
Total Time 20 minutes
Servings 15 servings


  • Pan for roasting the ingredietns
  • Indian style mixie or any heavy blender
  • Measuring cups and spoons


  • ½ cup chana dal/gram dal/Kadalai paruppu
  • ½ cup coriander seeds/dhaniya
  • 1 tablespoon urad dal/black gram dal/Uluntham paruppuu
  • 2 tbsp white sesame seeds
  • 1 teaspoon black peppercorns/milagu
  • 12-15 nos round red chilies
  • ¼ teaspoon hing
  • cup desiccated coconut optional, read recipe instructions carefully below.
  • 1 teaspoon oil


Dry Roasting the Ingredients

  • Measure the ingredients above and keep it ready. Heat a wide pan, add ½ teaspoon oil, tip in the chana dal, urad dal and black peppercorns into it. Keep the flame low and roast it until golden.
  • Take care while roasting the ingredients, keep stirring often to avoid burning , do not be tempted to increase the stove flame. Once the dal is golden, remove it to another plate.
  • Again in the same pan, add ½ teaspoon of oil, tip in the coriander seeds, white sesame hing and red chilies. Roast until the coriander seeds is toasty and aromatic.
  • Towards the end of roasting the coriander seeds, add desiccated coconut to the pan. Take it off the stove, give it a good stir. The coconut will get nicely toasted in the residue heat of the pan.
  • Remove the coriander seeds and toasted coconut to the same plate of dals. Let this all cool completely, before grinding.

Let us grind the spice powder

  • Once the ingredients are cooled well, take them into the small mixie jar or your spice grinder and grind.
  • Take care not to grind it continuously. Since we have sesame seeds & coconut, there is chance it might ooze out oil and the whole lot becomes a big mass of goo. So pulse grind the spice powder.
  • Once ground, remove it from the mixie and let it cool down. Fluff it up with a fork.

Storing the Sundal Podi

  • Once the ground spice powder is cooled down well, store it in an air-tight container.
  • I prefer to refrigerate the sundal podi, as i have added coconut to it. If you too live in a humid country like mine, i strongly recommend refrigerating the spice.
  • You can also skip adding desiccated coconut to the sundal spice powder, that case, you can store in the kitchen pantry shelf.

How to use the Sundal Podi

  • To use the sundal podi for sundal, add 1.5 teaspoon of the spice powder to every 1 cup of legumes you make.
  • This sundal spice powder can also be used as a garnish to your poha, upma, and even in your dry curries to give it a wonderful flavor and aroma.