Authentic South Indian Spice Powder Recipe – Chana Dal & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Spice Powder Recipe – Chana Dal & Curry Leaves

Hey everyone! If you’ve ever wondered what gives South Indian cuisine that amazing depth of flavour, a lot of the magic lies in the spice powders. Today, I’m sharing my go-to recipe for a fragrant, versatile spice powder that’s a staple in my kitchen. I first made this when I was trying to recreate my grandmother’s sambar, and honestly, it made all the difference! It’s easier than you think, and the aroma while it’s roasting is just heavenly.

Why You’ll Love This Recipe

This spice powder isn’t just about flavour; it’s about convenience. Having a batch on hand means you can whip up sambar, rasam, or even just a simple tempering in minutes. It’s a real time-saver, and the flavour is so much better than anything you can buy pre-made. Plus, you control the ingredients – no hidden nasties! It’s a little bit of effort for a huge flavour payoff.

Ingredients

Here’s what you’ll need to make about 1.5 cups of this wonderful spice powder:

• ¼ cup chana dal (split chickpeas) – about 75g
• ½ cup toor dal (split pigeon peas) – about 125g
• ½ cup coriander seeds – about 75g
• 15-20 dried red chilies – adjust to your spice preference
• 1.5 tsp methi seeds (fenugreek seeds) – about 6g
• 2 tbsp cumin (jeera) – about 15g
• 2 tbsp peppercorns – about 14g
• ¼ cup curry leaves – about 15g
• 1 tsp asafoetida (hing) – about 3g

Ingredient Notes

Let’s talk about these ingredients for a sec, because quality and understanding them makes a big difference!

• Chana Dal: This adds a lovely nutty flavour and helps with the texture of the powder. It’s a key component in many South Indian dishes.
• Toor Dal: Another staple, toor dal provides a subtle sweetness and body to the spice blend.
• Curry Leaves: Oh, the aroma! Fresh curry leaves are best, but dried work in a pinch. Roasting them until crisp is essential – it releases all their flavour. My mom always says you can tell a good South Indian kitchen by the smell of roasting curry leaves!
• Dried Red Chilies: The type of chili you use will affect the heat level. Byadagi chilies are milder and give a beautiful colour, while Guntur chilies pack a serious punch. Feel free to mix and match!
• Asafoetida (Hing): This one’s a bit funky! It has a pungent smell in its raw form, but when cooked (or roasted), it transforms into a savoury, umami-rich flavour. It’s fantastic for digestion and adds a unique depth to the spice powder. It’s used a lot in Tamil Nadu cuisine, but variations exist across South India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the dals. In a heavy-bottomed pan, add the chana dal and toor dal. Roast them over medium heat, stirring constantly, until they turn golden brown and fragrant. This usually takes about 5-7 minutes.
2. Now, add the coriander seeds and dried red chilies to the pan. Continue roasting for another 2-3 minutes, until the coriander seeds are fragrant and the chilies are slightly darkened. Be careful not to burn them!
3. Next, roast the methi seeds separately. These get dark very quickly, so keep a close eye on them! Roast for about 1-2 minutes until they turn a dark brown colour. Then, add the cumin and peppercorns and roast for another minute until fragrant.
4. Finally, roast the curry leaves until they become super crisp. This will happen quickly, so watch them closely! They should almost look like they’ll crumble in your hand.
5. Once everything is roasted, transfer all the ingredients to a plate and let them cool completely. This is important – you don’t want to steam the spices when you grind them.
6. Once cooled, grind everything into a fine powder using a spice grinder or a high-powered blender. If you find some coarse particles, sift the powder and re-grind them.

Expert Tips

• Cooling is Key: Seriously, let everything cool completely before grinding. It makes a huge difference in the texture of the powder.
• Don’t Overcrowd the Pan: Roast the spices in batches if necessary to ensure they roast evenly.
• Airtight Storage: This is crucial for maintaining freshness.

Variations

• Spice Level Adjustments: If you like it spicy, add more red chilies! Or, use hotter varieties. If you prefer milder flavours, reduce the number of chilies or remove the seeds.
• Regional Variations:
  • Tamil Nadu: Often includes a pinch of turmeric for colour and extra flavour.
  • Kerala: Sometimes includes a small piece of cinnamon for warmth.
  • Karnataka: May incorporate a few cloves for a more complex aroma.
• Storage for Different Climates: If you live in a humid climate, you might want to lightly dry roast the spice powder again after grinding to remove any moisture.

Serving Suggestions

This spice powder is incredibly versatile! Here are a few ideas:

• Sambar: The classic use! Add a few tablespoons to your sambar for that authentic flavour.
• Rasam: Another South Indian staple that benefits from this spice powder.
• Vegetable Curries: Sprinkle it over roasted vegetables for a flavour boost.
• Tempering: Use it in a tempering (tadka) with mustard seeds and curry leaves.
• Upma/Poha: A pinch adds a lovely flavour to these breakfast staples.

Storage Instructions

Store the spice powder in an airtight glass or steel container in a cool, dark place. For long-term freshness, keep small batches in the fridge. It should stay good for about 3-6 months, but the flavour will start to diminish over time.

FAQs

What is the best way to store homemade spice powder?

An airtight container is key! Glass or steel are best. Keep it in a cool, dark place, and consider refrigerating smaller portions for longer shelf life.

Can I adjust the heat level of this spice powder?

Absolutely! Use fewer chilies for a milder flavour, or hotter varieties for more spice. Removing the seeds from the chilies also reduces the heat.

What is asafoetida (hing) and why is it used?

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

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

You can, but the flavour won’t be nearly as vibrant. Roasting and grinding your own spices releases their essential oils and creates a much more aromatic and flavourful powder.

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

If the aroma has faded significantly, or if it tastes stale, it’s time to make a new batch!