Authentic South Indian Spice Powder Recipe – Coriander & Chili Blend

Last Updated on 6 months ago by Neha Deshmukh

Authentic South Indian Spice Powder Recipe – Coriander & Chili Blend

Hey everyone! If you’ve ever wondered what gives South Indian cuisine that incredible depth of flavour, a lot of the magic lies in the spice powders. Today, I’m sharing my go-to recipe for a homemade coriander and chili blend – it’s a total game changer! I first made this when I was trying to recreate my grandmother’s sambar, and honestly, it brought me right back to her kitchen. It’s surprisingly easy to make, and the aroma while roasting the spices is just heavenly.

Why You’ll Love This Recipe

This spice powder is a cornerstone of South Indian cooking. It’s incredibly versatile, adding a warm, fragrant heat to everything from sambar and rasam to dry vegetable dishes and marinades. Making it yourself means you control the ingredients, the spice level, and you avoid any hidden additives. Plus, it tastes so much better than store-bought!

Ingredients

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

• 1 heaped cup coriander seeds (approx. 120g)
• 2 tablespoons chana dal (Bengal gram) (approx. 30g)
• 5 tablespoons tuvar dal (pigeon pea lentils) (approx. 60g)
• 2 tablespoons black peppercorns (approx. 30g)
• 2 tablespoons cumin seeds (approx. 30g)
• 15-16 dried red chilies
• 1 teaspoon turmeric powder (approx. 5g)

Ingredient Notes

Let’s talk about these ingredients – getting the right quality makes all the difference!

Coriander Seeds: Regional variations exist, but look for plump, light brown seeds. They should smell fresh and fragrant, not dusty. I usually get mine from the local Indian grocery store for the best price and quality.

Chana Dal: This adds a lovely nutty flavour and helps with the texture of the powder. You can substitute with split chickpeas if you can’t find chana dal, but the flavour won’t be quite the same.

Tuvar Dal: Choosing the right lentil is key. Look for bright yellow, split pigeon pea lentils. They contribute to the overall body and flavour of the spice powder.

Black Peppercorns: Freshness is crucial here! Whole peppercorns have a much more potent flavour than pre-ground pepper. Store them in an airtight container away from light and heat.

Cumin Seeds: There are different varieties of cumin – black cumin and green cumin. I prefer green cumin for this recipe as it has a brighter, more citrusy aroma.

Dried Red Chilies: This is where you control the heat! Use Byadagi chilies for a vibrant colour and mild heat, or Guntur chilies for a fiery kick. A mix is great too!

Turmeric Powder: Not just for colour and flavour, turmeric is packed with health benefits. Ensure you’re using a good quality turmeric powder for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a kadai (or a heavy-bottomed pan) on low flame. Add the coriander seeds and roast them until they become aromatic and slightly crisp. This usually takes about 3-4 minutes. Transfer them to a plate to cool.
2. In the same kadai, roast the chana dal until golden brown. Keep stirring to prevent burning! Remove and set aside.
3. Now, add the tuvar dal and roast until it turns golden. Again, watch it carefully and transfer to the cooling plate.
4. Roast the black peppercorns until fragrant – about a minute or two. Remove from the heat.
5. Add the cumin seeds and roast until their aroma fills your kitchen and the colour changes slightly. Set aside to cool.
6. Finally, add the dried red chilies and roast them briefly, just until they darken slightly. Be careful not to burn them, as this will make the powder bitter.
7. Once all the roasted ingredients are completely cool, it’s time to grind!
8. Add everything to a spice grinder (or a powerful blender) along with the turmeric powder. Grind into a fine powder. You might need to do this in batches depending on the size of your grinder.

Expert Tips

• Cooling is key: Seriously, let everything cool completely before grinding. Warm spices can clump and won’t grind as finely.
• Pulse, don’t blend: When grinding, use a pulsing motion rather than continuous blending to prevent the spices from releasing too much oil.
• Check for consistency: If the powder is too coarse, grind it again for a bit longer.

Variations

Want to customize this spice powder? Here are a few ideas:

Spice Level Adjustment: Reduce the number of red chilies for a milder flavour, or add more for extra heat. My friend, Priya, loves to add a few Kashmiri chilies for colour and mild flavour.

Vegan Adaptation: (Naturally Vegan!) This recipe is already naturally vegan – no changes needed!

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

Regional Adaptations:
* Kerala: Add a pinch of fenugreek seeds for a unique flavour.
* Tamil Nadu: Include a small piece of cinnamon for warmth.
* Karnataka: A few cloves can add a lovely aromatic touch.

Storing for Maximum Freshness

Store your freshly ground spice powder in an airtight container in a cool, dry place, away from direct sunlight. It will stay fresh for about 3-6 months. For longer storage, you can refrigerate it.

Serving Suggestions

This spice powder is incredibly versatile! Use it in:

• Sambar
• Rasam
• Vegetable curries
• Marinades for chicken, fish, or paneer
• As a seasoning for upma or poha

Storage Instructions

Keep in an airtight container in a cool, dark place. Refrigeration will extend the shelf life.

FAQs

What is this spice powder used for?

It’s a foundational spice blend for many South Indian dishes, adding flavour and aroma to sambar, rasam, curries, and more.

How long does homemade spice powder stay fresh?

Around 3-6 months when stored properly.

Can I adjust the number of red chilies?

Absolutely! Adjust to your preferred spice level.

What is the best way to grind the spices?

A spice grinder is ideal, but a powerful blender can work too. Pulse the spices for best results.

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

While you can, the flavour won’t be as vibrant or fresh. Whole spices are definitely recommended.

What is the significance of roasting the spices?

Roasting enhances the flavour and aroma of the spices, and also helps to remove any moisture, extending their shelf life.