Authentic South Indian Spice Powder Recipe – Urad Dal & Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Spice Powder Recipe – Urad Dal & Sesame Seeds

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a wonderfully fragrant and flavorful South Indian spice powder. It’s the secret ingredient to so many delicious dishes, and honestly, once you make your own, you’ll never go back to store-bought. It’s surprisingly easy to make, and the aroma while roasting the spices is just heavenly!

Why You’ll Love This Recipe

This spice powder, a blend of urad dal, sesame seeds, and other goodies, adds a depth of flavor that’s hard to beat. It’s incredibly versatile – perfect for sambar, rasam, chutneys, or even sprinkled over idli and dosa. Plus, making it yourself means you control the ingredients and spice level. You know exactly what’s going in, and it tastes so much fresher!

Ingredients

Here’s what you’ll need to create this magic:

• 1 ½ cups Urad Dal (approx. 240g)
• 1 cup Chana Dal (approx. 160g)
• 1 cup Black Sesame seeds (approx. 140g)
• 1 cup Flax seeds (approx. 120g)
• 1 cup Melon seeds (approx. 130g)
• 1 cup Pumpkin seeds (approx. 100g)
• 10 Red chillies (adjust to your spice preference)
• Few drops Sesame oil
• Generous pinch Asafetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients a little more. Trust me, knowing a bit about them makes all the difference!

Urad Dal: Varieties and Nutritional Benefits

Urad dal, or black gram, is a powerhouse of protein and iron. You’ll find both whole and split urad dal. For this recipe, I prefer using the split urad dal (urad dal chilka) as it roasts more evenly.

Chana Dal: A Staple in South Indian Cuisine

Chana dal, or split chickpeas, adds a lovely nutty flavor and texture. It’s another great source of protein and fiber.

Sesame Seeds: Black vs. White – Flavor & Uses

I’m using black sesame seeds here because they have a more intense, slightly bitter flavor that I adore. White sesame seeds are milder and perfectly fine to use if you prefer! Both are packed with calcium and antioxidants.

Flax Seeds & Melon Seeds: Adding Nutritional Value

Flax seeds bring in those healthy omega-3 fatty acids, and melon seeds add a subtle sweetness. They also contribute to the overall texture of the powder.

Pumpkin Seeds: Regional Variations & Health Benefits

Pumpkin seeds are a fantastic source of magnesium and zinc. In some regions, sunflower seeds are used instead – feel free to experiment!

Red Chillies: Spice Level & Types Used

I use Byadagi chillies for a vibrant color and moderate heat. You can adjust the number of chillies based on how spicy you like things. Guntur chillies are hotter, so use them cautiously!

Sesame Oil: The Importance of Quality

A few drops of sesame oil help the spices roast beautifully and adds a lovely aroma. Use a good quality, cold-pressed sesame oil for the best flavor.

Asafetida (Hing): A Unique Flavor Profile

Asafetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s a key ingredient in South Indian cuisine and aids digestion.

Salt: Balancing the Flavors

I always add salt at the end, tasting as I go, to ensure it’s perfectly balanced.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Spices: Heat a pan over low flame. Add a drop of sesame oil to each spice individually (urad dal, chana dal, sesame seeds, flax seeds, melon seeds, pumpkin seeds, and red chillies). Dry roast each one separately until they turn golden brown and fragrant. This takes patience – low and slow is the key!
2. Cooling Time: Spread the roasted ingredients on a large plate and let them cool completely. This is important! Warm spices will clump together when you grind them.
3. Grind to Perfection: Transfer the cooled ingredients to a grinder. Add the asafetida and salt. Pulse it a few times to get a coarse powder. Don’t over-grind, or it will become a paste.
4. Final Cool & Store: Let the mixture cool fully one last time before transferring it to an airtight container. This prevents condensation and keeps it fresh.

Expert Tips

Here are a few things I’ve learned over the years:

• Roasting Techniques for Optimal Flavor: Keep the flame low and stir constantly to prevent burning. You’ll know they’re ready when they release their aroma and turn a beautiful golden brown.
• Cooling & Grinding for the Perfect Texture: Cooling completely is crucial! And pulsing the grinder gives you better control over the texture.
• Storing Spice Powders for Freshness: An airtight container is a must. Store it in a cool, dark place to preserve its flavor and aroma.

Variations

Want to customize this spice powder? Here are a few ideas:

• Spice Level Adjustments: Reduce the number of red chillies for a milder flavor, or add more for extra heat.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Regional Variations: In Tamil Nadu, they often add a pinch of turmeric powder. Karnataka folks might include a few curry leaves during roasting. Andhra Pradesh versions can be quite spicy, using hotter chillies.
• Festival Adaptations: During Pongal and Onam, this spice powder is used generously in festive dishes.

Serving Suggestions

This spice powder is incredibly versatile! Try it:

• Sprinkled over idli and dosa
• Added to sambar and rasam
• Mixed into chutneys
• As a seasoning for vegetable stir-fries

Storage Instructions

Store in an airtight container in a cool, dark place for up to 6 months.

FAQs

Let’s answer some common questions:

What is the shelf life of this spice powder?

Up to 6 months if stored properly in an airtight container.

Can I use different types of chillies?

Absolutely! Experiment with different chillies to find your preferred spice level.

Can I grind this spice powder in a mortar and pestle?

Yes, but it will be a lot more work! A grinder is much more efficient.

What dishes can I use this spice powder in?

Sambar, rasam, chutneys, idli, dosa, vegetable stir-fries – the possibilities are endless!

Is Asafetida (Hing) essential for this recipe?

While not essential, it adds a unique and authentic flavor. If you can’t find it, you can omit it, but I highly recommend trying to include it.

Can I roast the ingredients in the oven?

You can, but it’s harder to control the roasting process. I prefer the stovetop method for even roasting.

Enjoy making this spice powder! I hope it brings as much flavor and joy to your kitchen as it does to mine. Let me know in the comments how it turns out!