Authentic Sesame Seed Podi Recipe – South Indian Spice Powder

Last Updated on 4 months by Neha Deshmukh

Authentic Sesame Seed Podi Recipe – South Indian Spice Powder

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Sesame Seed Podi, also known as Milagai Podi. It’s a wonderfully versatile South Indian spice powder that adds a burst of flavour to pretty much anything! I remember my grandmother always having a jar of this ready, and the aroma alone brings back so many happy memories. It’s seriously addictive, and once you make it, you’ll understand why.

Why You’ll Love This Recipe

This podi is more than just a spice blend; it’s a flavour bomb! It’s quick to make, requires minimal ingredients, and elevates simple meals like idli and dosa to a whole new level. Plus, it’s incredibly customizable – you can adjust the spice level to your liking. Trust me, once you try homemade podi, you’ll never go back to store-bought.

Ingredients

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

• 1 cup Urad Dal (split black lentils)
• 1 cup Chana Dal (split chickpeas)
• 35 gms Dried Red Chillies
• ?? cup White Sesame Seeds
• 2 tablespoons Black Sesame Seeds
• 1 teaspoon Asafoetida (Hing)
• 1 teaspoon Oil (plus extra for roasting)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

White Sesame Seeds: Varieties & Regional Uses
There are a few varieties of white sesame seeds available. The most common ones work perfectly for podi. In some regions, they’re lightly toasted before being added to the podi for a nuttier flavour.

Black Sesame Seeds: Nutritional Benefits & Flavor Profile
Don’t underestimate the power of black sesame seeds! They’re packed with nutrients and add a lovely depth of flavour. They’re a little more intense than white sesame seeds, so a smaller quantity is used.

Urad Dal & Chana Dal: The Protein Powerhouse
These lentils provide a lovely texture and nutty flavour to the podi. Roasting them properly is key to bringing out their best.

Dried Red Chillies: Spice Level & Types
The type of dried red chillies you use will determine the spice level. Byadagi chillies are milder and add a beautiful colour, while Guntur chillies are much hotter. Feel free to experiment!

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer
A little asafoetida goes a long way! It adds a unique umami flavour and is known for its digestive properties.

Oil: Choosing the Right Oil for Roasting
Any neutral-flavored oil like sunflower or vegetable oil works well for roasting. You don’t need a lot, just enough to prevent sticking.

Salt: Balancing Flavors
Salt is crucial for balancing all the flavours. Start with a little and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the white and black sesame seeds in a pan for 2-3 minutes over medium heat. Keep stirring constantly to prevent burning. You’ll know they’re ready when they become fragrant. Transfer them to a plate to cool completely.
2. Next, heat about ½ teaspoon of oil in the same pan. Roast the chana dal and urad dal separately until they turn golden brown. This usually takes about 5-7 minutes per dal. Again, constant stirring is key! Let them cool completely.
3. In the same pan, add the remaining oil and roast the dried red chillies for 1-2 minutes. Be careful not to burn them, as they can become bitter. Once cooled, set everything aside.
4. Now, it’s time to grind! Start by grinding the urad dal to a coarse or fine powder, depending on your preference. I like mine a little coarse for texture. Set this aside.
5. In a separate grinder, blend the roasted sesame seeds, chana dal, red chillies, asafoetida, and salt into a fine powder.
6. Combine both ground mixtures in a bowl and mix thoroughly. That’s it! Your podi is ready.

Expert Tips

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

Roasting Techniques for Maximum Flavor
Low and slow is the way to go when roasting. This ensures even cooking and prevents burning.

Achieving the Perfect Podi Consistency
If your podi is too coarse, simply grind it again for a bit longer. If it’s too fine, you can add a tablespoon of roasted chana dal to give it some texture.

Storing Podi for Long-Lasting Freshness
Store your podi in an airtight container in a cool, dry place. It should stay fresh for at least a month, if not longer!

Variations

Want to switch things up? Here are a few ideas:

Vegan Podi
This recipe is naturally vegan!

Gluten-Free Podi
This recipe is also naturally gluten-free.

Spice Level Adjustments: Mild, Medium, Hot
Adjust the number of red chillies to control the spice level. For mild, use 10-15 chillies. For medium, use 20-25. For hot, use all 35!

Karnataka Style Podi Adaptation
My friend from Karnataka adds a tablespoon of roasted coconut flakes to her podi. It adds a lovely sweetness and texture.

Tamil Nadu Style Podi Adaptation
In Tamil Nadu, some families add a pinch of turmeric powder for colour and health benefits.

Festival Adaptations: Makar Sankranti & Pongal
This podi is a must-have during Makar Sankranti and Pongal! It’s traditionally served with sesame oil and rice.

Serving Suggestions

Okay, the best part – eating it! Here are a few ways to enjoy your homemade podi:

• Mix 1-2 tablespoons with sesame oil and serve alongside idli or dosa.
• Sprinkle it over rice with a drizzle of ghee.
• Add it to curd rice for a flavourful twist.
• Use it as a seasoning for upma or poha.

Storage Instructions

Store in an airtight container at room temperature, away from direct sunlight. Properly stored, it will stay fresh for up to 2 months.

FAQs

What is Podi and how is it traditionally used?
Podi is a dry spice powder commonly used in South Indian cuisine. Traditionally, it’s mixed with sesame oil and served as a condiment with idli, dosa, and rice.

Can I use pre-roasted sesame seeds for this recipe?
While you can, I highly recommend roasting them yourself. Freshly roasted sesame seeds have a much more intense flavour.

How can I adjust the heat level of the podi?
The number of red chillies is the key! Reduce the quantity for a milder podi, or increase it for a spicier one.

What is the best way to grind the ingredients for a fine powder?
A high-powered blender or spice grinder works best. Grind in batches to avoid overloading the machine.

How long does homemade podi stay fresh?
If stored properly in an airtight container, homemade podi can stay fresh for up to 2 months.

Can I add other spices like coriander seeds or cumin seeds to this podi?
Absolutely! Feel free to experiment with other spices to create your own unique blend. A teaspoon of coriander seeds or cumin seeds can add a lovely flavour.