Authentic South Indian Spice Powder Recipe – Urad Dal & Byadgi Chilli

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Spice Powder Recipe – Urad Dal & Byadgi Chilli

Hey everyone! If you’ve ever wondered what gives South Indian dishes that amazing flavour, a big part of the secret lies in the spice powders. Today, I’m sharing my go-to recipe for a wonderfully aromatic and versatile spice powder – a blend of urad dal, byadgi chilli, and a few other magic ingredients. I first made this when I was trying to recreate my grandmother’s sambar, and honestly, it was a game changer! It’s easier than you think, and the flavour is just incredible.

Why You’ll Love This Recipe

This spice powder, also known as ‘idli podi’ or ‘dosa podi’ in some regions, is a staple in many South Indian kitchens. It’s incredibly versatile – perfect with idli, dosa, rice, or even roti. It adds a lovely texture and a burst of flavour that elevates any meal. Plus, making your own means you control the ingredients and the spice level! It’s so much better than store-bought, trust me.

Ingredients

Here’s what you’ll need to make about 1 cup of this flavourful spice powder:

• ¼ cup Chana dal (split chickpeas)
• ¼ cup Urad dal (split black lentils)
• 5-8 Byadgi chillies (adjust to your spice preference)
• 1 tsp Red chilli powder
• ¼ cup Dry coconut (grated)
• Fistful Curry leaves
• 1 tsp Jaggery (or brown sugar)
• 10 cloves Garlic
• Small gooseberry size Tamarind
• 1 tsp Sesame seeds
• ½ tsp Cumin seeds
• ¼ tsp Hing (asafoetida)
• Salt as needed
• 1 tsp Cooking oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Byadgi Chillies: These are the stars of the show! They give a beautiful colour and a mild, fruity heat. They aren’t overwhelmingly spicy, which is perfect for this blend. If you can’t find them, Kashmiri chillies are a decent substitute, but the flavour won’t be quite the same.
• Urad Dal & Chana Dal: These lentils form the base of the podi, giving it a lovely texture and nutty flavour. Roasting them properly is key – we want them golden brown, not burnt!
• Sesame Seeds: Don’t skip these! They add a wonderful nutty aroma and a slight crunch. I love using white sesame seeds, but black sesame seeds work beautifully too.
• Hing & Tamarind: These might seem a little unusual, but they add so much depth of flavour. Hing (asafoetida) has a pungent aroma that mellows out when cooked, adding a savoury umami note. Tamarind provides a subtle tanginess that balances the spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the urad dal and chana dal and roast until they turn golden brown. This usually takes about 3-5 minutes. Keep stirring to prevent burning! Transfer them to a plate to cool.
2. In the same pan, roast the Byadgi chillies, curry leaves, and garlic for about a minute, until fragrant. You’ll smell that amazing aroma! Add these to the plate with the dals.
3. Now, dry roast the grated coconut for about a minute, until it’s lightly golden. Be careful, it burns easily! Add it to the plate as well.
4. Next, roast the sesame seeds and cumin seeds until they crackle and become fragrant. This happens quickly, so keep a close eye on them. Add them to the plate.
5. Let everything cool completely. This is important! You don’t want to steam up your grinder.
6. Once cooled, combine all the roasted ingredients with the red chilli powder, jaggery, hing, tamarind, and salt in a grinder.
7. Grind everything coarsely to a rava-like texture. You don’t want a fine powder – a little texture is what we’re after. Pulse the grinder to get the right consistency.

Expert Tips

• Cooling is Key: Seriously, don’t skip the cooling step. It prevents the spice powder from becoming clumpy.
• Roasting Time: Keep a close watch while roasting. Burnt spices will ruin the flavour.
• Grinder Consistency: If you prefer a finer powder, grind for a little longer, but be careful not to over-grind.

Variations

• Spice Level Adjustment: If you like things extra spicy, add more red chilli powder or a few extra Byadgi chillies. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Regional Variations: In Karnataka, you’ll often find this podi with a little bit of coriander seeds added. In Tamil Nadu, some families add a tiny piece of dried red chilli for extra heat.
• Storage for Longer Shelf Life: To ensure your spice powder stays fresh, make sure all the ingredients are completely dry before grinding and storing.

Serving Suggestions

This spice powder is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• Sprinkle it over hot idli or dosa with a drizzle of ghee.
• Mix it with rice and ghee for a simple and satisfying meal.
• Use it as a seasoning for roti or paratha.
• Add a spoonful to sambar or rasam for an extra flavour boost.

Storage Instructions

Store the spice powder in an airtight container in a cool, dry place. It should stay fresh for about 2-3 months. I like to store mine in a glass jar to keep it protected from light and moisture.

FAQs

What is the best way to store this spice powder?

An airtight container in a cool, dry place is best! Glass jars work really well.

Can I adjust the heat level of this spice powder?

Absolutely! Add more or less red chilli powder and Byadgi chillies to suit your taste.

What is Byadgi chilli and can I substitute it?

Byadgi chillies are known for their vibrant colour and mild heat. Kashmiri chillies are the closest substitute, but the flavour won’t be exactly the same.

What is hing and why is it used in South Indian cooking?

Hing (asafoetida) has a pungent aroma that mellows out when cooked, adding a savoury umami flavour. It’s also believed to aid digestion.

Can this spice powder be used for other dishes besides idli and dosa?

Definitely! It’s great with rice, roti, and even as a seasoning for vegetables. Get creative!