Sundal Podi Recipe | Sundal Powder

Sundal Powder / Sundal Podi Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is a very flavourful masala powder that can be added to all the sundal recipes, it enhances the taste and elevates the dish to the next level. Also, 1 or 2 tsp of this podi can be used in the preparation of Poriyal, Curry, and even Vatha Kulambu, but adjust with the spiciness and salt. I have already shared Navartna Sundal and Green Peas Sundal using this podi, you can add the same to Black Chana Sundal, Chickpea Sundal, Beach Sundal, Chana Dal Sundal, and Rajma Sundal too. 

Check my other Sundal recipes like
1. Sprouted Green Gram Sundal
2. Peanut / Verkadalai Sundal
3. Green Gram Sweet Sundal
4. Moong Dal / Pasiparuppu Sundal
5. Sweet Corn Sundal
6. Cow Peas / Karamani Sundal

Sundal Masala powder

Sundal Podi Recipe | Sundal Powder

Priya Santhamohan

Sundal Powder / Sundal Podi Recipe is a very flavourful spice powder that can be added to all the sundal recipes, it enhances the taste and elevates the dish to the next level.

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Condiment, Homemade, Navratri Recipes, Sundal Recipes

Cuisine South Indian

Servings 100 Gram

Calories 6.5 kcal

Equipment

• Stovetop
• Kadai / Pan
• Mixer

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• ¼ Cup Coriander Seeds / கொத்தமல்லி விதை
• 2 tbsp Channa Dal / கடலைப்பருப்பு
• 2 tbsp Urad Dal / உளுத்தம்பருப்பு
• 6 to 8 Red Chilli / வரமிளகாய்
• 1 tsp Jeera / சீரகம்
• ½ tsp Pepper Corns / மிளகு
• 1 tsp Sesame Oil / நல்லெண்ணெய்
• Salt / உப்பு As Required

Instructions

 

• First, measure and keep all the ingredients ready.
• Heat 1 tsp of sesame oil in a pan, then add the coriander seeds, urad dal, and bengal gram. Start roasting at low flame, and ensure not to burn it. (The ingredients can be dry roasted also, but roasting in oil lends a nice flavour and bright colour to the podi).
• Once the other ingredients are half roasted, add the red chillies, jeera, and peppercorns. Roast again till everything turns to golden colour and nice aroma wafts. Do the whole process in low flame, if it gets burnt the podi smells bad and tastes bitter. Let it cool down.
• Transfer the roasted ingredients to a dry mixer.
• Then, pulse it twice or thrice roughly and add the required salt.
• Now, pulse everything to a smooth or coarse powder as preferred. Once cooled store it in a clean and dry jar, use a dry spoon every time.

  Use this Sundal Podi to prepare Easy Potato Fry.

Video

Notes

Tips for Sundal Masala Powder

1. Adjust red chilli and peppercorns as per spiciness required for this Sundal Podi Recipe.

2. Addition of jeera and peppercorns is optional, but it lends an extra zing to the podi.

3. I used sesame oil for roasting, but coconut oil also can be used, which adds a nice aroma to the podi.

4. Ingredients can be dry roasted also, but I used little oil as it gives a bright colour to the Podi.

5. Slow roast all the ingredients at low flame to avoid burning, else the podi tastes bitter and smells bad too. 

6. Always roast red chilli along with dal for even roasting, if roasted alone it gets

burnt.

7. Always cool the roasted ingredients and then grind otherwise it becomes a paste.

8. This powder can be ground into a smooth/coarse powder as preferred.

9. This podi stays good for 15 days when kept outside and 1 month under refrigeration. 

10. Ensure to store the podi in a clean and dry jar without any moisture, for long shelf life. Also, use a dry spoon every time. 

11. 1 or 2 tsp of this podi can be used in the preparation of poriyal / stir fry, curry and even in vatha kulambu. But adjust spiciness and salt as the podi has both added in it.

Keyword Sundal Masala Powder, Sundal Podi Recipe, Sundal Powder

Sundal Podi Recipe

Method for Sundal Podi Recipe

1. First, measure and keep all the ingredients ready.

2. Heat 1 tsp of sesame oil in a pan, then add the coriander seeds, urad dal, and bengal gram. Start roasting at low flame, and ensure not to burn it. (The ingredients can be dry roasted also, but roasting in oil lends a nice flavour and bright colour to the podi).

3. Once the other ingredients are half roasted, add the red chillies, jeera, and peppercorns. Roast again till everything turns to golden colour and nice aroma wafts. Do the whole process in low flame, if it gets burnt the podi smells bad and tastes bitter. Let it cool down.

4. Transfer the roasted ingredients to a dry mixer.

5. Then, pulse it twice or thrice roughly and add the required salt.

6. Now, pulse everything to a smooth or coarse powder as preferred. Once cooled store it in a clean and dry jar, use a dry spoon every time.

Use this Sundal Podi to prepare Easy Potato Fry.

Sundal Powder Recipe