Authentic Urad Dal & Curry Leaves Recipe – South Indian Spice Paste

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Curry Leaves Recipe – South Indian Spice Paste

Hey everyone! Today, I’m sharing a recipe that’s super close to my heart – a vibrant, flavourful South Indian spice paste made with urad dal and curry leaves. This isn’t just a recipe; it’s a little piece of my childhood, the aroma instantly transporting me back to my grandmother’s kitchen. It’s incredibly versatile and adds a wonderful depth of flavour to so many dishes. Let’s get started!

Why You’ll Love This Recipe

This spice paste is a game-changer. It’s quick to make (seriously, just 10 minutes!), packed with flavour, and elevates simple meals like steamed rice and curd rice to another level. Plus, once you have a batch made, you can easily add a spoonful to dals, sambars, or even use it as a marinade. Trust me, you’ll find yourself reaching for this one again and again.

Ingredients

Here’s what you’ll need to whip up this magic:

• 1 tbsp Cooking oil
• 2-4 nos Red chillies (adjust to your spice preference!)
• 1 tbsp Urad dal (split black lentils)
• 1 cup Curry leaves
• 1 small gooseberry size Tamarind
• 1 small piece Jaggery
• Salt as needed
• Water as needed (just a splash!)

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Urad Dal: Types and Toasting for Flavor

Urad dal is the star here. You can use whole urad dal or split urad dal – both work beautifully. Toasting the dal is key to bringing out its nutty flavour. Don’t skip this step!

Red Chillies: Choosing the Right Heat Level

I usually use a mix of Byadagi chillies (for colour) and Guntur chillies (for heat). Feel free to adjust the number of chillies based on how spicy you like things. Remember, you can always add more, but you can’t take it away!

Curry Leaves: Fresh vs. Dried & Regional Variations

Fresh curry leaves are best, hands down. The aroma is incredible! If you can’t find fresh, dried curry leaves will do in a pinch, but use about half the amount. Different regions in South India use slightly different types of curry leaves – experiment and see what you prefer.

Tamarind: Pulp vs. Whole & Sourness Levels

I prefer using whole tamarind as it gives a more complex flavour. Soak it in warm water for about 10 minutes to soften it before using. The sourness of tamarind can vary, so start with a small piece and add more to taste.

Jaggery: Varieties and Substitutes

Jaggery adds a lovely sweetness that balances the spice. You can use any type of jaggery you like – palm jaggery is my favourite. If you don’t have jaggery, you can substitute with brown sugar or even a touch of honey.

Cooking Oil: Traditional Oils for South Indian Cooking

Traditionally, groundnut oil or sesame oil are used in South Indian cooking. They add a lovely flavour. But any neutral cooking oil will work just fine if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (a deep, round-bottomed wok) over medium heat.
2. Add the urad dal and red chillies. Roast them until the dal turns golden brown and the chillies are slightly blistered. Keep stirring to prevent burning! This usually takes about 2-3 minutes. Remove and set aside.
3. Add the curry leaves to the same kadai. Sauté them on low heat until they shrink and become crispy. This releases their amazing aroma.
4. Add the tamarind and toss for about 10 seconds. Then, turn off the heat.
5. Let everything cool slightly. Then, transfer the roasted dal, chillies, curry leaves, tamarind, jaggery, and salt to a grinder or blender.
6. Add a minimal amount of water – just enough to help it grind into a thick paste. Grind until smooth. You might need to scrape down the sides a few times.

And that’s it! Your spice paste is ready.

Expert Tips

• Don’t overcook the spices – burnt spices will ruin the flavour.
• Use a good quality grinder or blender for the smoothest paste.
• Taste and adjust the salt, jaggery, and chillies to your liking.

Variations

Vegan Adaptation

This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.

Spice Level Adjustment

Want it spicier? Add more red chillies! Prefer it milder? Reduce the number of chillies or remove the seeds before grinding.

Regional Variations (Tamil Nadu, Kerala, Andhra)

My friend from Kerala adds a tiny piece of ginger to her paste, while my aunt in Andhra loves to add a clove of garlic. Feel free to experiment with regional variations.

Festival Adaptations (Onam, Pongal)

This paste is a staple during festivals like Onam and Pongal. I often make a larger batch to have on hand during these celebrations.

Serving Suggestions

The possibilities are endless! Here are a few of my favourite ways to use this spice paste:

• Mix a spoonful into hot steamed rice with a drizzle of sesame oil – pure comfort food!
• Add it to curd rice for an extra flavour boost.
• Use it as a marinade for chicken or fish.
• Stir it into dals or sambars.

Storage Instructions

Store the spice paste in an airtight container in the refrigerator. It will stay fresh for about a week.

FAQs

What is the shelf life of this spice paste?

It lasts about a week in the fridge.

Can I make this paste in a blender instead of a grinder?

Yes, you can! But a grinder usually gives a smoother, more consistent paste.

What is the best way to store leftover curry leaves?

Store them in an airtight container in the freezer.

Can I freeze this spice paste?

Absolutely! Freeze it in small portions for easy use.

What dishes can I use this spice paste in besides rice?

So many! Try it in upma, idli podi, or even as a flavouring for vegetable stir-fries.

How can I adjust the tanginess of the paste?

Add more or less tamarind to control the sourness.