Authentic Indian Spice Powder Recipe – Coriander, Cumin & Chili Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Spice Powder Recipe – Coriander, Cumin & Chili Blend

Introduction

There’s just something magical about freshly ground spice powder, isn’t there? It fills your kitchen with the most incredible aroma and adds a depth of flavour to your dishes that pre-ground spices just can’t match. I remember the first time my nani (grandmother) let me help her make this blend – the warmth of the roasting spices, the vibrant colours… it’s a memory I treasure. Today, I’m sharing her recipe for an authentic Indian spice powder, a blend of coriander, cumin, and chili that’s a staple in our home. You’ll be amazed at how easy it is to make, and the difference it makes to your cooking!

Why You’ll Love This Recipe

This isn’t just about making a spice blend; it’s about connecting with tradition and taking control of the flavours in your kitchen. You’ll love this recipe because:

• It’s incredibly flavourful and aromatic.
• You know exactly what’s going into your food – no hidden additives!
• It’s surprisingly easy to make at home.
• It’s a fantastic way to elevate your everyday Indian cooking.

Ingredients

Here’s what you’ll need to create this beautiful spice blend:

• 2 cups Coriander Seeds (approx. 200g)
• 1 cup Chana Dal (Bengal gram dal) (approx. 175g)
• 1 cup Toor Dal (Arhar Dal) (approx. 175g)
• 1 tablespoon Black Peppercorns (approx. 15g)
• 1 teaspoon Cumin Seeds (Jeera) (approx. 5g)
• 1 teaspoon Methi Seeds (Fenugreek) (approx. 5g)
• 1 tablespoon Turmeric Powder (approx. 10g)
• 40 Whole Red Dry Chilies (30 Pandi + 10 Byadgi)

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Coriander Seeds: Sourcing & Quality

Look for plump, light brown coriander seeds. They should smell fresh and fragrant, not dusty. I usually buy mine from an Indian grocery store, where the turnover is high, ensuring freshness.

Chana Dal & Toor Dal: The Protein Boost

These dals aren’t just about flavour; they add a subtle nuttiness and a little bit of protein to the blend. Don’t skip them!

Black Peppercorns: Adding Depth

Freshly cracked black peppercorns have a much more vibrant flavour than pre-ground pepper. Whole peppercorns are key here.

Cumin Seeds (Jeera): Regional Variations

Cumin seeds vary slightly in flavour depending on where they’re grown. I prefer the Rajasthani cumin for its strong aroma.

Methi Seeds (Fenugreek): Avoiding Bitterness

Methi seeds can become bitter if over-roasted. We’ll be careful with these – a quick, light roast is all they need.

Red Chilies: Pandi vs. Byadgi – Understanding the Heat

This is where things get interesting! Pandi chilies are known for their vibrant colour and medium heat, while Byadgi chilies add a beautiful red hue and a milder warmth. Using a combination gives you both colour and flavour.

Turmeric Powder: Color & Health Benefits

Good quality turmeric powder will be a bright, golden yellow. It adds colour, a subtle earthy flavour, and a whole host of health benefits!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Coriander Seeds: Heat a heavy-bottomed pan or skillet over low heat. Add the coriander seeds and dry roast for 3-5 minutes, stirring constantly, until they become fragrant. Transfer them to a bowl to cool.
2. Roast the Chana Dal: In the same pan, roast the chana dal until it turns golden brown and slightly puffed up – about 5-7 minutes. Add it to the bowl with the coriander seeds.
3. Roast the Toor Dal: Repeat the process with the toor dal, roasting until golden brown. Add to the bowl.
4. Roast the Peppercorns & Cumin: Now, roast the black peppercorns and cumin seeds together for 2-3 minutes, until fragrant. Add to the bowl.
5. Roast the Methi Seeds: Be careful with these! Dry roast the methi seeds very briefly – just 1-2 minutes – stirring constantly to prevent them from burning and becoming bitter. Add to the bowl.
6. Roast the Red Chilies: Remove the stems from the red chilies and dry roast them until they become slightly crisp. Be careful not to inhale the fumes! Add to the bowl.
7. Cool Completely: This is important! Let all the roasted ingredients cool completely before grinding.
8. Grind the Spices: Working in batches, grind the roasted ingredients along with the turmeric powder in a spice grinder or a high-powered blender. Grind to a fine powder.

Expert Tips

A few things I’ve learned over the years…

Roasting Techniques for Maximum Flavor

Low and slow is the key! Roasting on low heat allows the flavours to develop fully without burning the spices. Constant stirring is also crucial.

Cooling & Grinding – Preventing Overheating

Overheating can cause the spices to lose their aroma and flavour. Make sure everything is completely cool before grinding, and work in batches to prevent the grinder from overheating.

Spice Storage Best Practices

Store your spice powder in an airtight container in a cool, dark, and dry place. This will help it retain its flavour and aroma for longer.

Variations

Let’s get creative!

Spice Level Adjustment: Mild, Medium, Hot

• Mild: Reduce the number of red chilies to 20 (all Byadgi).
• Medium: Use the recipe as is (30 Pandi + 10 Byadgi).
• Hot: Increase the number of Pandi chilies to 40.

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

This spice powder is naturally gluten-free.

Festival Adaptations: Diwali, Navratri, etc.

This spice powder is perfect for making festive dishes like aloo gobi, chole, and dal makhani.

Regional Variations: South Indian, North Indian, East Indian

While this is a fairly standard blend, you can adjust it to suit your regional preferences. For a South Indian touch, add a pinch of curry leaves during the roasting process.

Serving Suggestions

Sprinkle this spice powder on roasted vegetables, add it to curries, use it as a dry rub for meats, or simply mix it with a little oil and salt for a flavourful dipping sauce.

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 homemade spice powder?

Homemade spice powder will stay fresh for up to 6 months if stored properly.

Can I use pre-ground spices instead of whole spices?

While you can, the flavour won’t be nearly as vibrant. Whole spices have a much longer shelf life and retain their aroma and flavour better.

How do I adjust the heat level of this spice powder?

Adjust the number and type of red chilies as described in the “Spice Level Adjustment” section.

What is the difference between Pandi and Byadgi chilies?

Pandi chilies have a medium heat and a vibrant colour, while Byadgi chilies are milder and add a beautiful red hue.

Can I grind this spice powder in a blender instead of a spice grinder?

Yes, you can, but a spice grinder will give you a finer powder. If using a blender, make sure it’s a high-powered one and work in small batches.

How can I tell if my spice powder has gone bad?

If the spice powder has lost its aroma or colour, or if it tastes stale, it’s time to make a new batch!