Authentic South Indian Spice Powder Recipe – Chana Dal & Khus Khus

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Spice Powder Recipe – Chana Dal & Khus Khus

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a homemade South Indian spice powder. This isn’t just any spice powder; it’s the one my grandmother always made, and the aroma instantly transports me back to her kitchen. It’s a flavour bomb that elevates so many dishes, and honestly, once you make your own, you’ll never go back to store-bought!

Why You’ll Love This Recipe

This spice powder, a beautiful blend of chana dal, khus khus, and fragrant spices, is a staple in South Indian cooking. It adds a depth of flavour that’s hard to describe – a little nutty, a little spicy, and utterly addictive. It’s surprisingly easy to make, and the flavour is SO much better than anything you can buy. Plus, knowing exactly what goes into your food is always a good thing, right?

Ingredients

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

• 0.25 cup Bengal Gram (Chana Dal)
• 5 tsp Urad Dal
• 0.25 cup Coriander Seeds
• 10 Byadgi Dry Red Chillies
• 0.25 tsp Peppercorns
• 0.25 cup Desiccated Coconut Powder
• 1 tsp Khus Khus (Poppy Seeds)
• 1 inch Cinnamon Stick
• 1 Cardamom Pod
• 4 Cloves

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? It’s good to know what you’re working with!

Bengal Gram (Chana Dal) – Regional Variations & Uses
Chana dal, or split chickpeas, provides a lovely nutty base. You can find it easily in any Indian grocery store. It’s used extensively in South Indian sambars, rasams, and of course, spice powders!

Urad Dal – Significance in South Indian Cuisine
Urad dal, or black gram, adds a unique earthy flavour and helps bind the spice powder together. It’s a key ingredient in many South Indian dishes like idli and dosa.

Coriander Seeds – Freshness & Flavor Profile
Always use fresh coriander seeds for the best flavour. They should smell fragrant and not stale. Toasting them really brings out their citrusy notes.

Byadgi Dry Red Chillies – Heat Level & Color
Byadgi chillies are known for their vibrant red colour and moderate heat. They add a beautiful hue to the spice powder without being overwhelmingly spicy. You can adjust the quantity to your liking, of course!

Khus Khus (Poppy Seeds) – Unique Flavor & Texture
These little seeds add a subtle nutty flavour and a lovely texture to the powder. Don’t skip them – they really make a difference!

Desiccated Coconut Powder – Types & Substitutions
I prefer desiccated coconut powder for convenience, but you can use freshly grated coconut, dried and lightly toasted, if you prefer. Just make sure it’s completely dry before grinding.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

First, gently dry roast the khus khus (poppy seeds) in a pan on low heat for about 30 seconds. Be careful, they burn easily! Transfer them to a plate to cool.

In the same pan, add the chana dal, urad dal, coriander seeds, red chillies, peppercorns, cinnamon stick, cardamom pod, and cloves. Roast on low-medium heat, stirring constantly, until they turn golden brown and wonderfully aromatic. This usually takes about 5-7 minutes.

Next, lightly roast the desiccated coconut powder in the same pan until it’s warm and fragrant – about 2-3 minutes. Keep a close eye on it, as it can burn quickly. Cool everything completely. This is super important – warm spices will lose their flavour when ground.

Once everything is cool, transfer all the roasted ingredients to a blender or spice grinder. Grind to a coarse powder. Don’t over-grind, or you’ll end up with a paste!

Finally, store your freshly made spice powder in an airtight container.

Expert Tips

Here are 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 spices to release their essential oils without burning. Constant stirring prevents sticking and ensures even roasting.

Grinding to the Perfect Consistency
A coarse powder is ideal. It releases flavour gradually when cooking. If you prefer a finer powder, you can grind it a little longer, but be careful not to overdo it.

Maintaining Spice Powder Freshness
Store in a cool, dark, and dry place. An airtight container is essential.

Variations

Want to make it your own? Here are a few ideas:

Spice Level Adjustment
Reduce the number of red chillies for a milder flavour, or add more for extra heat. My friend, Priya, likes to add a pinch of Kashmiri chilli powder for colour and mild flavour.

Vegan Adaptation (Naturally Vegan!)
Good news – this recipe is naturally vegan!

Gluten-Free Adaptation (Naturally Gluten-Free!)
This recipe is also naturally gluten-free.

Festival Adaptations
This spice powder is a must-have for many South Indian festivals! It’s used in dishes like poriyal (stir-fried vegetables) and kootu (lentil and vegetable stew) prepared during Pongal and Onam.

Serving Suggestions

This spice powder is incredibly versatile! Sprinkle it on:

• Vegetable stir-fries
• Sambar and Rasam
• Upma and Poha
• Roasted vegetables
• Even sprinkle a pinch on your eggs!

Storage Instructions

Store in an airtight container at room temperature for up to 15 days. For longer storage, refrigerate. It will retain its flavour for up to 3 months in the refrigerator.

FAQs

Let’s answer some common questions:

What is the shelf life of this spice powder?
Up to 15 days at room temperature, or 3 months in the refrigerator.

Can I use whole spices instead of seeds?
Yes, you can! Just make sure they are thoroughly roasted and cooled before grinding.

What dishes can I use this spice powder in?
So many! Sambar, rasam, poriyal, upma, and even as a seasoning for roasted vegetables.

Is it possible to adjust the heat level of this powder?
Absolutely! Adjust the number of red chillies to your preference.

Can I grind the spices in a traditional stone grinder (Ammi Kallu)?
Yes, you can! It will give the spice powder a unique texture and flavour. It will take a bit more effort, but it’s worth it if you have one.

I hope you enjoy making this spice powder as much as I do! Let me know in the comments how it turns out for you. Happy cooking!