Flax Seed Urad Dal Recipe – Authentic South Indian Spice Powder

Last Updated on 4 months by Neha Deshmukh

Flax Seed Urad Dal Recipe – Authentic South Indian Spice Powder

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a wonderfully fragrant and flavorful South Indian spice powder. It’s called Flax Seed Urad Dal Masala, and honestly, it elevates everything from simple rice and dal to crispy dosas and idlis. I first learned to make this from my grandmother, and it’s a taste of home I love to recreate. Let’s get cooking!

Why You’ll Love This Recipe

This spice powder isn’t just about incredible taste; it’s about adding a little bit of magic to your everyday meals. It’s surprisingly easy to make, using ingredients you likely already have in your pantry. Plus, it’s a fantastic way to add a nutritional boost with the goodness of flax seeds! You’ll find yourself reaching for this powder again and again.

Ingredients

Here’s what you’ll need to make this aromatic spice blend:

• 100 grams flax seeds
• 2 tbsp urad dal (split black lentils)
• 4-5 red chillies (adjust to your spice preference!)
• 0.75 tsp cumin seeds
• 1 marble-sized tamarind ball
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? Getting the right quality makes all the difference.

Flax Seeds: Benefits and Selection

Flax seeds are nutritional powerhouses! They’re packed with omega-3 fatty acids and fiber. I prefer using brown flax seeds for this recipe, but golden flax seeds work just as well.

Urad Dal: Types and Regional Uses

Urad dal, or split black lentils, adds a lovely nutty flavor and helps bind the spice powder. You’ll find both whole and split urad dal. We’re using the split version here, which is more common in South Indian cooking.

Red Chillies: Heat Levels and Varieties

The number of red chillies you use will determine the spice level. I usually go with 4-5 for a medium heat, but feel free to adjust! Byadagi chillies are great for color and mild heat, while Guntur chillies pack a serious punch.

Cumin Seeds: Aroma and Flavor Profile

Cumin seeds add a warm, earthy aroma. Make sure they’re fresh for the best flavor. A quick sniff will tell you if they’re still vibrant!

Tamarind: Sourness and Culinary Significance

Tamarind provides a delightful tanginess that balances the spice. You can find tamarind in block form or as a paste. I prefer using the marble-sized ball as it gives a more authentic flavour.

Step-By-Step Instructions

Alright, let’s get down to making this spice powder! It’s simpler than you think.

1. Roast the Flax Seeds: Heat a pan over medium heat. Add the flax seeds and dry roast them until they become fragrant – about 3-5 minutes. Be careful not to burn them! Once roasted, let them cool completely.
2. Roast the Urad Dal & Chillies: In the same pan, add the urad dal and red chillies. Roast until the dal turns golden brown and the chillies become slightly crisp. This usually takes another 3-4 minutes. Remove from heat and let cool.
3. Roast the Cumin & Tamarind: Now, add the cumin seeds and tamarind to the pan. Lightly roast for about a minute, until the cumin seeds are fragrant.
4. Grind it All Together: Once everything is cooled, transfer all the roasted ingredients to a grinder. Add salt to taste. Grind into a coarse powder. Don’t over-grind – we want some texture!
5. Store Properly: Transfer the spice powder to an airtight container. Store in the refrigerator to maintain freshness.

Expert Tips

A few little things that can take this recipe to the next level:

Roasting Techniques for Maximum Flavor

Low and slow is the key! Roasting on medium heat allows the flavors to develop without burning the spices. Keep stirring constantly to ensure even roasting.

Grinding to the Perfect Consistency

I like my spice powder slightly coarse, but you can grind it finer if you prefer. Pulse the grinder a few times instead of running it continuously for better control.

Maintaining Freshness and Potency

Storing in the refrigerator is crucial. It helps retain the aroma and flavor of the spices.

Variations

Want to customize this spice powder? Here are a few ideas:

Spice Level Adjustments

If you’re sensitive to heat, reduce the number of red chillies. Or, remove the seeds from the chillies before roasting for a milder flavor. My friend, Priya, adds a pinch of black pepper for an extra kick!

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Confirmation

This spice powder is also naturally gluten-free.

South Indian Regional Variations

In some parts of Tamil Nadu, a small piece of asafoetida (hing) is added during roasting for a unique flavour.

Serving Suggestions

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

• Sprinkle over rice and dal for an instant flavor boost.
• Mix with a little oil and use as a seasoning for dosas and idlis.
• Add a teaspoon to sambar or rasam for extra depth.
• Use it as a dry rub for vegetables before roasting.

Storage Instructions

Store in an airtight container in the refrigerator for up to 2-3 months. The flavor will start to diminish after that, so it’s best to make smaller batches.

FAQs

Let’s answer some common questions:

What is this spice powder traditionally used for?

Traditionally, this powder is used as a seasoning for rice, dal, and idli/dosa. It’s also a key ingredient in many South Indian curries.

Can I use pre-ground flax seeds?

While you can use pre-ground flax seeds, the flavor won’t be as fresh or vibrant. Roasting whole flax seeds really brings out their nutty aroma.

How can I adjust the heat level of this powder?

Reduce the number of red chillies, or remove the seeds from the chillies before roasting.

What is the shelf life of this homemade spice powder?

Stored properly in the refrigerator, it will last for 2-3 months.

Can this powder be used as a marinade ingredient?

Absolutely! Mix a tablespoon or two with yogurt and use it to marinate chicken, fish, or vegetables. It adds a wonderful depth of flavor.

Enjoy making this spice powder! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!