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.
Servings 15 servings
Calories
Equipment
- Pan for roasting the ingredietns
- Indian style mixie or any heavy blender
- Measuring cups and spoons
Ingredients
- 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
- ⅓ cup desiccated coconut optional, read recipe instructions carefully below.
- 1 teaspoon oil
Instructions
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.