Authentic Tur Dal Podi Recipe – Easy South Indian Spice Powder

Last Updated on 4 months by Neha Deshmukh

Authentic Tur Dal Podi Recipe – Easy South Indian Spice Powder

Hey everyone! If you’ve ever been to South India, or even just enjoyed a really good South Indian meal, you might have come across podi. It’s that magical spice powder that elevates everything from simple rice and ghee to idli and dosa. Today, I’m sharing my family’s recipe for Tur Dal Podi – it’s seriously addictive, and surprisingly easy to make at home! I first made this when I moved away from home and desperately missed the flavours of my childhood. It instantly transported me back to my grandmother’s kitchen.

Why You’ll Love This Recipe

This Tur Dal Podi is more than just a spice blend; it’s a flavour bomb! It’s incredibly versatile, adds a wonderful texture, and is packed with umami. Plus, making your own podi means you control the ingredients and spice level. You’ll love how quickly it comes together and how much flavour it adds to your meals.

Ingredients

Here’s what you’ll need to make about 1 ¾ cups of this delicious podi:

• 1 cup tur dal (split pigeon pea) – about 200g
• 1 cup fried gram (pottukadalai) – about 150g
• 2 garlic pods
• 1 tsp cumin seeds (jeera) – about 5g
• 8-10 dried red chillies
• 0.25 tsp asafoetida (hing) – about 1g
• A few curry leaves (about 10-12)
• 0.25 tsp oil – about 5ml
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Tur Dal (Split Pigeon Pea) – Regional Variations & Health Benefits

Tur dal is the star of the show! It’s a staple in Indian cooking and provides a lovely nutty flavour. You can find it easily in any Indian grocery store. It’s also a great source of protein and fibre. Sometimes, depending on where you are, you might find it called arhar dal.

Fried Gram (Pottukadalai) – What Makes it Special

Fried gram, or pottukadalai, adds a wonderful crunch and subtle sweetness to the podi. Don’t skip this! It’s different from regular roasted chickpeas. You can usually find it in Indian grocery stores, often pre-roasted.

Asafoetida (Hing) – The Digestive Powerhouse

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savoury, umami flavour when cooked. It’s also fantastic for digestion – a little goes a long way!

Dried Red Chillies – Spice Level & Types

I use a mix of Byadagi and Guntur chillies for colour and heat. Byadagi chillies are milder and give a beautiful red hue, while Guntur chillies pack a punch. Feel free to adjust the number of chillies based on your spice preference.

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are always best, but dried work in a pinch! If using dried, use a little less as the flavour is more concentrated.

Oil – Choosing the Right Oil for Roasting

Any neutral-flavoured oil will work for roasting – I usually use sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the tur dal in a pan on medium heat. Keep stirring constantly to prevent burning. You want it to turn golden brown – this takes about 5-7 minutes.
2. Add the asafoetida, cumin seeds, and curry leaves to the dal. Roast for another 2 minutes until fragrant. Remove from the pan and let it cool completely.
3. Now, separately dry roast the fried gram until it’s crisp and slightly golden. This usually takes about 3-5 minutes.
4. Roast the garlic cloves until they are lightly browned and fragrant – about 2-3 minutes. Be careful not to burn them!
5. Heat the oil in the same pan and fry the dried red chillies until they become aromatic – about 30-60 seconds. Don’t let them burn, or the podi will be bitter.
6. Once everything has cooled down, grind all the roasted ingredients together with salt in a dry grinder or a high-powered blender. Grind to a coarse powder – you don’t want it to be too fine.

Expert Tips

• Cooling is Key: Make sure all the ingredients are completely cool before grinding. This prevents the oil from releasing and clumping up.
• Pulse, Don’t Puree: Use the pulse function on your grinder to control the texture. You want a coarse powder, not a paste.
• Taste as You Go: Adjust the salt and chilli levels to your liking.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Gluten-Free Confirmation: Yes, this recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Hot)

• Mild: Use 4-6 Byadagi chillies and omit the Guntur chillies.
• Medium: Use 6-8 Byadagi chillies and 2-3 Guntur chillies.
• Hot: Use 4-5 Byadagi chillies and 4-5 Guntur chillies.

Festival Adaptations (Pongal, Makar Sankranti)

My aunt always adds a tablespoon of sesame seeds to the podi during Pongal – it’s a lovely addition!

Serving Suggestions

Tur Dal Podi is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With hot rice and a drizzle of ghee – the classic!
• Mixed with yogurt for a quick and flavourful dip.
• Sprinkled over idli or dosa.
• As a seasoning for upma or poha.

Storage Instructions

Store the podi in an airtight container at room temperature. It should stay fresh for about 2-3 months.

FAQs

What is Tur Dal Podi traditionally served with?

Traditionally, Tur Dal Podi is served with hot rice and ghee. It’s a simple yet incredibly satisfying meal!

Can I use a different type of dal for this podi?

While tur dal is the most authentic choice, you can experiment with other dals like chana dal (split chickpeas) or masoor dal (red lentils). The flavour will be different, but still delicious.

How can I adjust the heat level of the podi?

Adjust the number and type of red chillies you use, as mentioned in the variations section. Removing the seeds from the chillies will also reduce the heat.

What is the shelf life of homemade Tur Dal Podi?

Homemade Tur Dal Podi will stay fresh for about 2-3 months if stored in an airtight container at room temperature.

Can I grind the podi in a wet grinder instead of a dry grinder?

I don’t recommend using a wet grinder, as it will result in a paste instead of a coarse powder. A dry grinder is essential for achieving the right texture.