Authentic Urad Dal & Sesame Seeds Podi Recipe – South Indian Spice Powder

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Sesame Seeds Podi Recipe – South Indian Spice Powder

Hey everyone! If you’ve ever been to South India, or even just enjoyed a delicious South Indian meal, you’ve probably encountered podi – that magical spice powder that elevates everything from idlis and dosas to rice and even plain vegetables. Today, I’m sharing my family’s recipe for Urad Dal & Sesame Seeds Podi. It’s a staple in our kitchen, and honestly, once you make it, you’ll wonder how you ever lived without it!

Why You’ll Love This Recipe

This podi is seriously addictive. It’s crunchy, flavourful, and adds a wonderful nutty, spicy kick to any dish. Plus, it’s incredibly easy to make – you probably already have most of the ingredients in your pantry. It’s a fantastic way to add a burst of South Indian flavour to your everyday meals.

Ingredients

Here’s what you’ll need to make about 1 cup of this amazing podi:

• 0.5 cup (approx. 100g) Urad Dal (split black lentils)
• 0.75 cup (approx. 150g) Sesame Seeds
• 0.25 cup (approx. 50g) Chana Dal (split chickpeas)
• 6 Red Chillies (adjust to your spice preference)
• 2 Kashmiri Chillies (for colour and mild heat)
• 1 sprig Curry Leaves (about 15-20 leaves)
• 1 pinch Hing (Asafoetida)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Urad Dal: Types and Benefits

Urad dal is the star of this podi. You’ll want to use the split, skinless variety (also called white urad dal). It’s readily available in Indian grocery stores. Urad dal is packed with protein and iron, making this podi not just tasty, but also nutritious!

Sesame Seeds: Black vs. White – Which to Use?

I usually use a mix of both black and white sesame seeds. White sesame seeds offer a milder, nuttier flavour, while black sesame seeds have a slightly more intense, earthy taste. Feel free to use all white if you prefer a milder podi, or all black for a bolder flavour. (Approx. 150g total)

Red Chillies & Kashmiri Chillies: Spice Level & Colour

The combination of red and Kashmiri chillies is perfect. Red chillies give you the heat, while Kashmiri chillies add a beautiful vibrant red colour and a touch of sweetness. If you’re sensitive to spice, reduce the number of red chillies.

Curry Leaves: Fresh vs. Dried

Fresh curry leaves are always best! They have a lovely aroma and flavour. If you can’t find fresh, you can use dried, but the flavour won’t be quite as vibrant. (About 15-20 leaves)

Hing (Asafoetida): A Key Flavour Component

Don’t skip the hing! It adds a unique umami flavour that really elevates the podi. A little goes a long way, so just a pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Urad Dal: Heat a heavy-bottomed pan over medium heat. Add the urad dal and dry roast, stirring constantly, until it turns golden brown and fragrant. This usually takes about 5-7 minutes. Transfer it to a plate to cool.
2. Roast the Chana Dal & Red Chillies: In the same pan, add the chana dal and red chillies (including the Kashmiri chillies). Roast until the chana dal is golden brown and the chillies are slightly darkened and aromatic – another 3-5 minutes. Set aside to cool.
3. Roast the Sesame Seeds: Add the sesame seeds to the pan and roast until they pop and turn golden. Be careful, they can burn quickly! Remove from the heat and let cool.
4. Roast the Curry Leaves: Finally, roast the curry leaves until they become crisp. This happens really fast, so keep a close eye on them. Remove and let everything cool completely. This is important – warm ingredients will make the podi sticky.
5. Grind it All Together: Once everything is completely cool, add all the roasted ingredients to a blender or spice grinder. Add the salt and hing.
6. Pulse to Coarseness: Grind everything into a coarse powder. You don’t want it to be completely smooth – a little texture is what we’re after!

Expert Tips

• Cooling is Key: Seriously, don’t skip the cooling step! It prevents the podi from becoming a paste.
• Don’t Over-Grind: Pulse the blender in short bursts to avoid over-grinding.
• Taste as You Go: Adjust the salt and chilli levels to your liking.

Variations

• Spice Level Adjustments: My friend, Priya, loves a really spicy podi, so she adds extra red chillies and even a tiny bit of chilli powder. Feel free to experiment!
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This podi is also naturally gluten-free.

Regional Variations

Podi recipes vary from region to region in South India.

• Tamil Nadu: Often includes a bit of dried coconut for added sweetness and texture.
• Andhra Pradesh: Known for being spicier, with a higher proportion of red chillies.
• Karnataka: Sometimes includes roasted peanuts for a richer flavour.

Festival Adaptations

Podi is often made in large batches during festivals like Makar Sankranti and Pongal. It’s considered auspicious and is offered to the gods.

Serving Suggestions

Oh, the possibilities! Here are a few of my favourite ways to enjoy podi:

• With hot idlis and dosas – a classic!
• Sprinkled over rice with a drizzle of ghee.
• Mixed with yogurt for a quick and flavourful dip.
• As a seasoning for roasted vegetables.

Storage Instructions

Store the podi in an airtight container in a cool, dry place. It will stay fresh for about 2-3 months.

FAQs

Let’s answer some common questions!

What is Podi and how is it traditionally used?

Podi is a dry spice powder used extensively in South Indian cuisine. Traditionally, it was made at home and used as a flavour enhancer for simple meals like rice, idli, and dosa.

How long does homemade Podi stay fresh?

Homemade podi typically stays fresh for 2-3 months when stored in an airtight container in a cool, dry place.

Can I use different types of lentils in this Podi?

You can experiment with other lentils like toor dal (split pigeon peas), but urad dal and chana dal are the traditional base for this recipe.

What are the health benefits of Urad Dal Podi?

Urad dal is a good source of protein, iron, and fibre. Sesame seeds are rich in calcium and healthy fats. So, this podi is not only delicious but also nutritious!

Can I adjust the number of red chillies to control the spice level?

Absolutely! Feel free to reduce or increase the number of red chillies to suit your spice preference.

Is it necessary to cool the ingredients completely before grinding?

Yes, it’s crucial! Warm ingredients will cause the podi to become sticky and clumpy.