Sundal Podi Recipe | Sundal Powder Recipe

Sundal Podi is a simple flavorful spice mix that comes handy when making sundal or even vegetable stir fries. It is made with basic ingredients like coriander seeds, urad dal, chana dal and red chilies that are roasted and grind to a slightly coarse powder and stored. The flavor is earthy, spicy and nutty which adds good depth to any dish.

This powder is quite essential during festival times when we make sundal. But honestly I keep it always ready because it is useful beyond sundal too. Just sprinkle on poriyals, curries or even add a spoon into sambar to lift the taste. It takes only few minutes to prepare but lasts for weeks if stored properly.

About Sundal Podi

Sundal is a popular healthy South Indian stir fry made with legumes or lentils. Sundal Podi is South Indian spice mix mainly prepared for making sundal, a healthy legume dish usually made during festivals. The combination give balanced flavor that goes very well with cooked legumes.

Unlike store bought masala powders, this homemade sundal podi has a fresh aroma and taste because of dry roasting. Chana dal and urad dal add nutty base while coriander brings warmth and chilies give spice. The texture is usually kept slightly coarse so that it blends nicely with sundal.

This podi is not just for sundal, it can be used for stir fries, curries, kuzhambu varieties etc. You can toss vegetables with it, sprinkle over curry or even mix a spoon with hot rice and ghee for a quick meal. Some families also add pepper and jeera while roasting so the flavor changes a little according to choice.

I usually make small batch of this powder once in a month. It saves time during busy mornings, I just cook sundal and add this podi. The taste feels like I have put lot of effort though it is so quick.

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Sundal Podi Ingredients

• Coriander seeds – I have used coriander seeds as the main base. It gives warm earthy flavor and also bulk to the podi. You can use any variety of coriander seeds.
• Chana dal – I have roasted chana dal till golden. It adds nutty crunch and gives body to the powder. If you don’t have chana dal, you can replace with little more urad dal.
• Urad dal – I have added this for balance and taste. It gives a mild aroma when roasted and helps the podi bind well with sundal. You can use split urad dal also.
• Red chillies – I have used both small red chillies. It gives good spice and color to the powder. You can adjust number of chillies based on your spice preference.

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How to make Sundal Podi Step by Step

1.To a pan add ¼ cup coriander seeds, 2 tablespoon whole urad dal, 2 tablespoon chana dal and 6 red chilies.

2.Start roasting, roast in low medium flame. Stir continuously for even roasting of spices.

3.Once it turns golden brown switch off.

4.Cool down completely then transfer to a mixer jar.

5.Grind to a slightly coarse powder.

Sundal podi is ready!

Expert Tips

• Roasting – I always roast the ingredients in medium flame till golden. Don’t hurry, proper roasting gives flavor and makes podi last longer.
• Grinding texture – I have kept the podi little coarse. You can grind more fine if you like but coarse gives good taste with sundal.
• Adding spices – You can add jeera and pepper also while roasting. I sometimes do this when I plan to use the podi for vegetable curry.
• Storage – I always store in clean dry jar. Make sure cool the podi completely before close the lid.
• Batch size – I usually make small batch enough for one month. Fresh podi always taste better than old stock.

Serving and Storage

Serve Sundal Podi by mixing it with cooked legumes to make sundal. You can also sprinkle on vegetable stir fry, poriyal or even add in gravies for flavor. I sometimes just mix it with hot rice and ghee when I want something quick and simple. Store the podi in airtight container. It keeps well for about 3-4 weeks at room temperature, but you can also refrigerate to keep longer. Always use dry spoon to take it out.

FAQS

1.Can I add pepper to sundal podi?

Yes, you can add. Pepper gives nice heat and flavor, I sometimes add when making for vegetable curries.

2.Can I use this podi for rice?

Yes, definitely. Just mix a spoon with hot rice and ghee, it taste really good.

3.How long can I store sundal podi?

You can store this for about a month at room temperature in airtight jar.

4.Do I need to use gingelly oil when making sundal with this podi?

You can use any cooking oil, but gingelly oil gives authentic flavor so I prefer that.

5.Can I grind the podi very fine?

Yes, you can, but I like to keep little coarse. Fine powder is okay too, but coarse one blends better with sundal.

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