Sundal podi recipe |Sundal powder

Sundal podi recipe |Sundal powder – Navarati sundal podi recipe – Spice powder for sundal with full video and step-by-step pictures.

Sundal is made in South Indian home during Navaratri on all 9 days. Even people who don’t have the custom of keeping Golu, make sundal and do neivedyam for God. I have posted many varieties of Sundal recipes on my website. Usually, we temper with mustard seeds and red chili in coconut oil and add the cooked sundal and garnish with coconut.

When I got married, for the first time saw my mother-in-law making a sundal podi. It is a basic podi with the same ingredients as arachuvitta sambar. There are a few variations to this at every home. Some people add little sesame seeds while roasting, some add kopra or dry coconut while grinding. This Sundal podi is a basic one, which can be used as a multi-purpose one.

Apart from using this in Sundal you can use this while making brinjal curry, capsicum rice, and even grind this along with coconut and water add it to sambar too. Check out my Navaratri sundal recipes to see the variations of podi used in each variety of sundal.

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Sundal podi recipe

South Indian masala powder for sundal

Course Condiment, podi,

Cuisine South Indian

Keyword Navratri recipes, podi recipes, Sundal recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 tbsp

Author Jeyashri suresh

Ingredients

• 2 tbsp chana dal
• 2 tbsp coriander seeds
• ¼ tsp asafoetida
• 4-5 dried red chili

Instructions

• In a pan add the chana dal, coriander seeds and red chilis.
• Dry roast till the dal turns golden brown
• Keep the flame on low-medium and dry roast it without getting it burnt.
• Add ¼ tsp of asafoetida to wards the end and switch off the flame.
• Once done, take out from the pan and cool completely.
• Grind this into a fine powder.
• You can store this an airtight container for 2 weeks.
• Check out my Chana sundal recipe for the detailed recipe on how to make sundal using sundal podi.

Video

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Notes

Notes:

1. You can add a few curry leaves while roasting, if adding add it along with the asafoetida.

2. If adding kopra or dry coconut add 2 tbsp sliced kopra and add it to the pan after switching it off.

3. If adding sesame seeds to the sundal podi | sundal powder, add 2 tsp of sesame seeds separately and roast till it pops up well. Then grind it along with everything.

• In a pan add the chana dal, coriander seeds, and red chilis.
• Dry roast till the dal turns golden brown
• Keep the flame on low-medium and dry roast it without getting it burnt.

• Add ¼ tsp of asafoetida towards the end and switch off the flame.
• Once done, take it out from the pan and cool it completely.
• Grind this into a fine powder.
• You can store this in an airtight container for 2 weeks.

• Check out my Chana sundal recipe for a detailed recipe on how to make sundal using sundal podi.

• Notes:
• You can add a few curry leaves while roasting, if adding add it along with the asafoetida.
• If adding kopra or dry coconut add 2 tbsp sliced kopra and add it to the pan after switching it off.
• If adding sesame seeds to the sundal podi | sundal powder, add 2 tsp of sesame seeds separately and roast till it pops up well. Then grind it along with everything.