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Sundal Podi is a flavorful spice powder widely used for traditional south Indian sundal varieties. podi stays good for weeks. Easy homemade sundal powder with pantry ingredients.
WHAT IS SPECIAL ABOUT sundal PODI?
Podi is a south Indian condiment. A few spoons of podi make Sundal extra flavorful.
Should I ROAST ALL THE INGREDIENTS one by one?
No, but follow the roasting steps as mentioned else some ingredients might get burnt.
Can I skip oil?
Yes, oil is optional but it makes the podi extra flavorful so I would highly recommend sesame oil.
ROAST till GOLDEN BROWN
Always roast the ingredients in low- medium flame and keep mixing for even roasting. Golden brown roasting makes the podi flavorful and also helps for longer shelf life.
TIPS TO ROAST RED CHILLI
I would recommend roasting the red chilli along with dal. Always roast the whole red chilli. if you crush the chilli, the seeds might turn bitter while roasting.
SHOULD I COOL THE SPICES BEFORE GRINDING?
Yes, it is very important to cool all the roasted ingredients before grinding. It is always recommended to cool the roasted curry podi ingredients on a wide plate so that moisture from steam is not trapped
Grind or pulse
Always pulse the spice powder for sundal. Never grind into a fine powder. Pulsing gives the best texture to the podi.
CAN I pulse ALL THE INGREDIENTS TOGETHER?
Pulse all the ingredients except salt to a coarse mixture then add salt
SHELF LIFE OF sundal masala PODI
Always cool the podi then store in an airtight container with a lid. You can store the podi at room temperature or in the fridge. Podi stays good for around 3 weeks. Always use a dry and clean spoon for longer shelf life.
Ingredients
1/2 teaspoon sesame oil
1/4 cup chana dal
2 tablespoon urad dal
1/4 cup coriander seeds
8 red chilli
1 tablespoon sesame seeds
1/8 teaspoon fenugreek seeds
1/2 teaspoon pepper
1 teaspoon cumin seeds
1/2 tablespoon asafoetida
1 teaspoon ginger powder
How to sundal podi with step-by-step pictures
- Firstly add oil and turn on the stove to low- medium flame
- When oil turns hot add coriander seeds, urad dal, and chana dal, and mix well
- Furthermore, add red chilli and mix well
- Add fenugreek seeds, sesame seeds and pepper mix well
- Make a dent at the center and furthermore add cumin seeds
- Mix well and roast till they change color and turn aromatic
- Turn off the stove
- Add asafoetida and ginger powder; mix well and cool
- Transfer the ingredients to the mixie jar; pulse multiple times till you get a coarse mixture
- finally, add salt and pulse again
- cool completely then store the sundal masala powder in an airtight container
Ingredients
- 1/2 teaspoon sesame oil
- 1/4 cup chana dal
- 2 tablespoon urad dal
- 1/4 cup coriander seeds
- 8 red chilli
- 1 tablespoon sesame seeds
- 1/8 teaspoon fenugreek seeds
- 1/2 teaspoon pepper
- 1 teaspoon cumin seeds
- 1/2 tablespoon asafoetida
- 1 teaspoon ginger powder
Instructions
- Firstly add oil and turn on the stove to low- medium flame
- When oil turns hot add coriander seeds, urad dal, and chana dal, and mix well
- Furthermore, add red chilli and mix well
- Add fenugreek seeds, sesame seeds and pepper mix well
- Make a dent at the center and furthermore add cumin seeds
- Mix well and roast till they change color and turn aromatic
- Turn off the stove
- Add asafoetida and ginger powder; mix well and cool
- Transfer the ingredients to the mixie jar; pulse multiple times till you get a coarse mixture
- finally, add salt and pulse again
- cool completely then store the sundal masala powder in an airtight container
Video
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