Authentic South Indian Spice Powder Recipe – Toor Dal & Coconut

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Spice Powder Recipe – Toor Dal & Coconut

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 blend; it’s the secret weapon behind so many comforting, flavorful dishes from my childhood. It’s a little bit of sunshine in a jar, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This spice powder is a game-changer. It adds a depth of flavour that’s hard to achieve with store-bought blends. It’s incredibly versatile, and honestly, once you make it once, you’ll never look back. Plus, the aroma while roasting the spices is just heavenly! It fills the whole house with such a warm, inviting scent.

Ingredients

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

• 4 teaspoon Toor Dal
• 2 teaspoon Urad Dal
• 2 tablespoon Peanuts
• 2 teaspoon Coriander Seeds
• 1/2 teaspoon Fenugreek Seeds (methi)
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Cumin Seeds
• 1 Cinnamon Stick (1 inch)
• 1/2 teaspoon Mustard Seeds
• 12 Red Chillies
• 1/2 teaspoon Turmeric
• 3/4 teaspoon Asafoetida (Hing)
• 1/4 cup Copra / Dessicated Coconut Powder
• 2 teaspoon ghee for dry roasting

Ingredient Notes

Let’s talk about a few key ingredients. Toor dal and urad dal are staples in South Indian cooking, lending a nutty, earthy base to many dishes. They’re often used in sambar, rasam, and various lentil-based preparations.

Copra, or dessicated coconut, adds a lovely sweetness and texture. If you can find fresh coconut, that works beautifully too – just dry it out completely before using! The spices, of course, are where the real magic happens. Don’t skimp on quality here; fresh, fragrant spices make all the difference. And asafoetida (hing)? It might smell a little funky on its own, but it adds an incredible umami depth to the blend.

Step-By-Step Instructions

Alright, let’s get cooking!

First, heat a teaspoon of ghee in a heavy-bottomed pan. Add the toor dal and urad dal and roast them on medium heat until they turn golden brown. Keep stirring so they don’t burn! Transfer them to a plate to cool.

Next, dry roast the peanuts until they’re crunchy and golden. Set those aside too.

Now, in the same pan with another half teaspoon of ghee, add the coriander seeds, fenugreek seeds, black pepper, cumin seeds, cinnamon stick, and mustard seeds. Roast until fragrant – you’ll know it’s ready when you can really smell the spices!

Then, roast the red chillies in the same pan until they become aromatic. Be careful not to breathe in the fumes!

After that, dry roast the copra/dessicated coconut powder until it’s lightly golden. Add the turmeric and asafoetida, and sauté briefly for about 10 seconds.

Once everything is roasted, let it cool completely. This is important!

Finally, grind all the cooled ingredients into a fine powder. I like to use a spice grinder or a high-powered blender. Store it in an airtight container.

Expert Tips

• Don’t rush the roasting process. Low and slow is the key to developing the best flavour.
• Cooling is crucial. Grinding warm spices can result in a paste-like consistency.
• Adjust the spice levels to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of vegetable oil. It won’t have quite the same flavour, but it will still be delicious!
• Spice Level: My family loves a good kick, so I use 12 red chillies. Feel free to reduce the quantity if you prefer a milder spice powder. Maybe start with 6-8.
• Regional Variations: Every South Indian state has its own unique spin on this spice powder. Some blends include curry leaves, while others might add a pinch of cloves or cardamom. Feel free to experiment and create your own signature blend! My friend’s grandmother always adds a tiny bit of dried ginger.

Serving Suggestions

This spice powder is incredibly versatile! Sprinkle it on idli, dosa, vada, or uttapam. Add a teaspoon to sambar or rasam for an extra flavour boost. You can even mix it with rice and ghee for a simple, satisfying meal. It’s also fantastic as a dry rub for vegetables or chicken.

Storage Instructions

Store the spice powder in an airtight container at room temperature for up to 1 month, or in the freezer for up to 3 months. Freezing helps to preserve the flavour and aroma.

FAQs

What is the shelf life of this spice powder?

It’s best used within a month at room temperature, but it will stay good in the freezer for up to 3 months.

Can I use whole coconut instead of copra/dessicated coconut?

Yes, absolutely! Just make sure to dry the coconut completely before roasting.

What dishes is this spice powder traditionally used in?

It’s commonly used to flavour idli, dosa, vada, sambar, rasam, and various other South Indian staples.

Can I adjust the heat level of this spice powder?

Definitely! Reduce the number of red chillies to make it milder.

What is the role of asafoetida (hing) in this blend?

Asafoetida adds a unique umami flavour and aids in digestion. It’s a key ingredient in many South Indian dishes.