Authentic South Indian Masala Powder Recipe – Spice Blend for Sambar & Rasam

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Masala Powder Recipe – Spice Blend for Sambar & Rasam

Hey everyone! If you’ve ever tasted the magic of a perfectly made South Indian Sambar or Rasam, you know it all starts with a really good masala powder. For years, I relied on store-bought blends, but honestly? Nothing compares to the aroma and flavour of homemade. I first made this when I was trying to recreate my grandmother’s Sambar, and let me tell you, it was a game-changer! Today, I’m sharing my go-to recipe with you. It’s easier than you think, and the flavour is incredible.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavour foundation. Making your own South Indian Masala powder lets you control the ingredients and spice levels. Plus, the smell while it’s roasting? Pure heaven! You’ll find yourself making this even if you don’t need to, just for the joy of it. It’s perfect for Sambar, Rasam, Vatha Kuzhambu, and so much more.

Ingredients

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

• 4 tsp coriander seeds
• 4 tsp chana dal (split chickpeas)
• 1 tsp sesame seeds
• 2 tsp urad dal (split black lentils)
• 10-12 byadagi or bedgi red chilies
• 1 tsp cumin seeds
• ?? tsp black pepper (about 1/2 – 1 tsp, to taste)
• 3 green cardamom pods
• 1?? inch cinnamon stick (about a 2-inch piece)
• 3-4 cloves
• 2 tsp poppy seeds
• ?? tsp fenugreek seeds (about 1 tsp, be careful – it’s strong!)
• 12-14 curry leaves
• 1 tsp asafoetida (hing)
• 3 tsp dried coconut (unsweetened)

Ingredient Notes

Let’s talk ingredients! A few things make this masala special.

• Chili Power: Byadagi chilies give a beautiful colour and mild heat. Bedgi chilies are similar, but can sometimes be a little spicier. Feel free to use either, or a mix!
• Coconut Love: Dried coconut adds a subtle sweetness and depth. Don’t skip it!
• Curry Leaves are Key: Fresh curry leaves are essential. They add a unique aroma that you just can’t replicate. If you can find curry leaf plants, even better!
• Asafoetida (Hing): This one’s a bit funky, but trust me. It adds a savoury umami flavour that’s characteristic of South Indian cuisine. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get roasting!

1. First, dry roast the coriander seeds, chana dal, cumin seeds, fenugreek seeds, and urad dal in a heavy-bottomed pan over medium heat. Keep stirring constantly – you want them fragrant and lightly golden, not burnt! This usually takes about 5-7 minutes.
2. Next, add the sesame seeds, poppy seeds, and curry leaves to the pan. Roast for another 1-2 minutes, until the sesame seeds are crisp and the curry leaves are fragrant. Be careful, they can pop!
3. In the same pan, roast the cinnamon, cloves, black pepper, and green cardamom until aromatic – about 30 seconds to a minute. Remove from the heat.
4. Now, roast the dry red chilies separately until they become crisp. This takes just a minute or two. Watch them closely, they burn easily!
5. Finally, roast the dried coconut until it turns golden brown. This will take around 2-3 minutes.
6. Let everything cool completely. This is important! Warm spices will clump when you grind.
7. Once cooled, grind all the roasted ingredients into a fine powder. Add the asafoetida while grinding. A high-powered blender works best, but you can also use a spice grinder.
8. And that’s it! Your homemade South Indian Masala Powder is ready.

Expert Tips

• Consistency is Key: Grind until you get a fine, even powder. No one wants gritty Sambar!
• Don’t Burn the Spices: Low and slow is the way to go. Burnt spices taste bitter.
• Maximize Aroma: Roasting releases the essential oils, giving you the best flavour. Don’t skip this step!
• Cooling is Crucial: Seriously, let everything cool completely before grinding.

Variations

Want to customize your masala? Here are a few ideas:

• Spice Level: For mild, use fewer red chilies. For hot, add more! My friend Priya likes to add a pinch of cayenne pepper for an extra kick.
• Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free!
• Regional Flavours:
  • Tamil Nadu: Often includes a bit more fenugreek.
  • Kerala: May use a touch of turmeric for colour.
  • Karnataka: Sometimes includes a small piece of ginger during roasting.
  • Andhra Pradesh: Known for its spicier masalas, so increase the red chili content.

Serving Suggestions

This masala is incredibly versatile! Traditionally, you’ll find it in:

• Sambar
• Rasam
• Vatha Kuzhambu
• Vegetable curries
• Even sprinkled on idli or dosa for extra flavour!

Storage Instructions

Store your homemade masala powder in an airtight container in a cool, dark place. It will stay fresh for about 6 months. I like to store mine in a glass jar – it keeps the aroma locked in.

FAQs

1. What is the shelf life of homemade masala powder?

Around 6 months if stored properly in an airtight container in a cool, dark place.

2. Can I use pre-ground spices instead of roasting and grinding my own?

You can, but the flavour won’t be nearly as good. Roasting and grinding your own spices makes a huge difference.

3. What is asafoetida (hing) and why is it used in South Indian cooking?

Asafoetida is a resin with a pungent smell that transforms into a savoury, umami flavour when cooked. It aids digestion and adds a unique depth to dishes.

4. How can I adjust the spice level of this masala?

Simply adjust the number of red chilies! Fewer chilies for mild, more for hot.

5. What’s the difference between Byadagi and Bedgi red chilies, and can I substitute one for the other?

Both are used for colour and mild heat. Bedgi chilies can sometimes be a bit spicier. You can definitely substitute one for the other.

6. Can I grind this masala in a regular spice grinder, or do I need a stone grinder?

A spice grinder will work, but a high-powered blender or a stone grinder will give you the finest, most consistent powder.

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