Authentic Sesame-Chili Podi Recipe – South Indian Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Authentic Sesame-Chili Podi Recipe – South Indian Spice Blend

Introduction

Oh, podi! If you’ve ever enjoyed a South Indian breakfast, chances are you’ve encountered this magical spice blend. It’s the perfect accompaniment to idli, dosa, vada, and even rice. I remember my grandmother always having a jar of podi ready – it just made everything taste better! Today, I’m sharing my go-to recipe for authentic sesame-chili podi, a flavour bomb that’s surprisingly easy to make at home. You’ll be hooked, I promise!

Why You’ll Love This Recipe

This podi recipe is a game-changer. It’s incredibly versatile, adds a wonderful nutty and spicy kick to your meals, and keeps well for weeks. Plus, making your own podi means you control the ingredients and spice level – no more settling for store-bought versions that just don’t quite hit the spot. It’s a little bit of South India right in your kitchen!

Ingredients

Here’s what you’ll need to create this delicious podi:

• 1 cup Split Pigeon Peas (Chana Dal) – about 200g
• 1 cup Split Black Gram (Urad Dal) – about 200g
• ½ cup White Sesame Seeds – about 100g
• 6-7 Dried Red Chilies – adjust to your spice preference
• ½ teaspoon Asafoetida (Hing)
• 2-3 tablespoons Crushed Jaggery – about 40-60g
• 1 ½ teaspoons Salt
• ½ teaspoon Oil

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your podi turns out perfectly:

Chana Dal & Urad Dal – Types & Quality

Using good quality chana dal (split pigeon peas) and urad dal (split black gram) makes a big difference. Look for dals that are bright and evenly coloured, without any discolouration or weevils. Both are pantry staples in Indian cooking, and you can find them at any Indian grocery store.

White Sesame Seeds – Regional Variations & Benefits

White sesame seeds are traditional, but black sesame seeds can also be used for a nuttier flavour. Sesame seeds are packed with calcium and healthy fats – a little bonus with your spice blend!

Dried Red Chilies – Spice Level & Varieties

The number of dried red chilies determines the heat level. I usually use Byadagi chilies for a vibrant colour and mild heat, but you can use Guntur chilies for a spicier kick. Remember to remove the seeds if you prefer less heat.

Asafoetida (Hing) – Quality & Usage

Asafoetida, or hing, has a pungent aroma, but it mellows out beautifully when cooked. It adds a unique umami flavour to the podi. Use good quality hing – a little goes a long way!

Jaggery – Types & Substitutions

Jaggery adds a touch of sweetness that balances the spice. You can use any type of jaggery – powdered or block. If you don’t have jaggery, you can substitute with brown sugar, but the flavour won’t be quite the same.

Oil – Recommended Options for Roasting

Any neutral-flavoured oil will work for roasting – sunflower, vegetable, or even coconut oil. I prefer sunflower oil for its light taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the sesame seeds in a pan over medium heat until they splutter and turn lightly golden. This takes just a few minutes, so keep a close eye on them! Set aside to cool.
2. Next, heat the oil in the same pan. Add the asafoetida and let it bloom for a few seconds. Then, add the chana dal and urad dal.
3. Roast the dals until they turn golden brown and fragrant. This usually takes about 8-10 minutes, stirring frequently to prevent burning.
4. Roast the dried red chilies separately until they become crisp. Be careful not to burn them, or they’ll become bitter.
5. Once everything has cooled completely, grind the roasted dals and chilies into a coarse powder. I like to use a spice grinder or a powerful blender.
6. Add the salt and jaggery to the ground mixture and pulse a few times to combine.
7. Finally, add the roasted sesame seeds and pulse for just 2-3 seconds. Don’t over-grind – you want to retain some texture.

Expert Tips

A few things I’ve learned over the years to make the best podi:

Roasting Techniques for Perfect Podi

Roasting is key! Low and slow is the way to go. Keep the heat medium and stir constantly to ensure even roasting and prevent burning.

Grinding to the Right Consistency

Coarse is best. You don’t want a fine powder – a slightly grainy texture is what you’re aiming for.

Storing Podi for Maximum Freshness

Store the podi in an airtight container in a cool, dry place. It will stay fresh for up to 2-3 weeks.

Variations

Want to switch things up? Here are a few variations I love:

Vegan Podi

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Podi

This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the number of dried red chilies to control the heat. For mild, use 3-4 chilies. For medium, use 6-7. And for hot, feel free to add more!

Karnataka Style Podi (with Curry Leaves)

My friend from Karnataka adds a handful of roasted curry leaves to the mix for an extra layer of flavour. It’s delicious!

Tamil Nadu Style Podi (with Coconut)

In Tamil Nadu, some families add a tablespoon of grated, dried coconut to the podi. It adds a lovely sweetness and texture.

Serving Suggestions

Podi is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• Mix with a little coconut oil or ghee and serve with idli, dosa, or vada.
• Sprinkle over rice with a drizzle of ghee.
• Add a spoonful to yogurt for a flavourful dip.
• Use as a seasoning for roasted vegetables.

Storage Instructions

Store in an airtight container at room temperature, away from direct sunlight. Properly stored, it will stay fresh for 2-3 weeks.

FAQs

Got questions? I’ve got answers!

What is Podi and how is it traditionally used?

Podi is a dry spice blend originating from South India, traditionally used as a condiment with breakfast items like idli, dosa, and vada. It adds flavour and texture to the meal.

Can I use different types of lentils in this recipe?

While chana dal and urad dal are traditional, you can experiment with other lentils like toor dal, but the flavour profile will change.

How can I adjust the heat level of the podi?

Reduce the number of dried red chilies for a milder podi, or remove the seeds from the chilies before roasting.

What’s the best way to store podi to keep it fresh?

Store in an airtight container in a cool, dry place, away from sunlight.

Can I make a larger batch of podi and freeze it?

Yes, you can! Freeze in an airtight container for up to 3 months.