Authentic South Indian Spice Powder Recipe – Urad Dal & Sesame

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Spice Powder Recipe – Urad Dal & Sesame

Introduction

There’s something truly magical about homemade spice powders, isn’t there? They just taste different – fresher, more vibrant, and somehow, full of love. This Urad Dal & Sesame spice powder is a staple in my kitchen, and honestly, in many South Indian homes. It’s the secret weapon behind so many delicious dishes, adding a depth of flavour that pre-ground powders just can’t match. I first made this when I moved away from home and desperately missed my Amma’s cooking – it was a little piece of home I could create myself! Let’s get started, shall we?

Why You’ll Love This Recipe

This spice powder is incredibly versatile. It’s not overly complicated to make, and the aroma while roasting the spices is just heavenly. Plus, knowing exactly what goes into your food is always a good thing, right? You’ll find yourself reaching for this powder again and again.

Ingredients

Here’s what you’ll need:

• 120 grams Whole Urad Dal (Black Gram)
• 120 grams Bengal Gram (Chana Dal)
• 50 grams Red Chillies
• 100 grams White Sesame Seeds
• ¼ tsp Asafoetida (Hing)
• 1 tbsp Salt
• 1 tsp Oil (plus a little extra)
• Handful of dried Curry Leaves (optional)

Ingredient Notes

Let’s talk about these ingredients a little more, because choosing the right ones makes all the difference!

Urad Dal: Varieties and Nutritional Benefits

Urad dal, or black gram, is a powerhouse of protein and iron. You’ll find different varieties – whole, split, and husked. We’re using whole urad dal here for the most flavour.

Bengal Gram (Chana Dal): Regional Uses & Flavor Profile

Chana dal adds a lovely nutty flavour and texture. It’s commonly used in South Indian sambars and rasams, but also shines in this spice powder.

Red Chillies: Spice Level & Types Used in South India

The type of red chillies you use will determine the heat level. Byadagi chillies are milder and give a beautiful colour, while Guntur chillies pack a serious punch! I usually use a mix for a balanced flavour.

Sesame Seeds: Black vs. White – Flavor & Health Differences

White sesame seeds are more common in this powder, offering a milder, nuttier flavour. Black sesame seeds are more intense and have a slightly bitter note. Feel free to experiment! Both are incredibly healthy, packed with calcium and antioxidants.

Asafoetida (Hing): Quality & Storage Tips

Hing has a pungent aroma, but it adds an incredible umami flavour to the spice powder. Buy good quality hing – it makes a huge difference. Store it in an airtight container away from light and heat to preserve its potency.

Oil: Choosing the Right Oil for Roasting

Any neutral-flavored oil will work for roasting – I usually use sunflower or vegetable oil. Just a teaspoon is enough to prevent the spices from sticking.

Curry Leaves: Fresh vs. Dried – Which to Use?

Dried curry leaves are perfectly fine for this recipe, and they actually intensify in flavour when roasted. If you have fresh ones, you can dry them yourself by spreading them on a paper towel and letting them air dry for a few days.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat ½ tsp oil in a pan. Roast the urad dal and chana dal together over medium heat, stirring constantly, until they turn golden brown. This takes about 5-7 minutes. Be careful not to burn them! Set aside to cool completely.
2. In the same pan, add the remaining ½ tsp oil. Roast the red chillies for 2-3 minutes, until they become slightly crisp. Add the hing in the last 10 seconds and roast for another 10 seconds. Watch closely – hing burns easily! Let it cool.
3. In a separate pan, dry roast the sesame seeds until fragrant and slightly golden. This happens quickly, so keep stirring! Avoid overcooking, or they’ll become bitter.
4. (Optional) If using, dry roast the curry leaves until they are crisp. This enhances their flavour beautifully.
5. Once cooled, coarsely grind the sesame seeds in a mixer. Transfer to a bowl.
6. Grind the roasted dals into a coarse powder. Don’t over-grind – we want some texture.
7. Grind the red chillies, salt, and curry leaves (if using) into a fine powder.
8. Combine all the ground ingredients in a large bowl and mix thoroughly. Taste and adjust the salt if needed.

Expert Tips

Here are a few things I’ve learned over the years:

Roasting Techniques for Optimal Flavor

Low and slow is the key! Roasting over medium heat ensures the spices are cooked evenly without burning. Constant stirring is also crucial.

Grinding to the Right Consistency

Don’t aim for a super-fine powder. A slightly coarse texture is ideal – it releases flavour better when you cook with it.

Adjusting Spice Levels

Start with fewer chillies if you’re sensitive to heat. You can always add more later!

Maintaining Freshness & Preventing Clumping

Make sure all the spices are completely cool before grinding and storing.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

This spice powder is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use Byadagi chillies only.
• Medium: Use a mix of Byadagi and Guntur chillies.
• Hot: Use mostly Guntur chillies.

Regional Variations (Tamil Nadu, Karnataka, Andhra Pradesh)

Each region has its own twist! Some recipes include coriander seeds or cumin seeds. My friend’s family in Karnataka adds a pinch of turmeric for colour.

Festival Adaptations (Pongal, Onam)

This spice powder is often made in large batches during festivals like Pongal and Onam. It’s considered auspicious and adds a special flavour to festive dishes.

Serving Suggestions

This spice powder is incredibly versatile! Use it to:

• Temper dals and sambars
• Sprinkle over idlis and dosas
• Add to vegetable curries
• Mix with rice and ghee for a simple and flavourful meal

Storage Instructions

Store the spice powder in an airtight container in a cool, dark place. It will stay fresh for 2-3 months.

FAQs

Let’s answer some common questions:

What is the shelf life of this spice powder?

Around 2-3 months, if stored properly.

Can I use different types of chillies?

Absolutely! Experiment with different varieties to find your preferred heat level.

Can I make this spice powder in a larger batch?

Yes, definitely! Just double or triple the recipe.

What is the purpose of asafoetida (hing) in this recipe?

Hing adds a unique umami flavour and aids digestion.

How can I adjust the heat level of this spice powder?

By using more or fewer red chillies, or by choosing milder or hotter varieties.

Is it necessary to dry roast the curry leaves?

No, it’s optional, but it enhances their flavour and makes them crispier.

What dishes can I use this spice powder in?

So many! Dals, sambars, curries, rice dishes, and even sprinkled over snacks.