Authentic Podi Masala with Ghee
Authentic Podi Masala with Ghee
Ingredients
For the Podi Masala
- 1/4 cup chana dal
- 1/4 cup urad dal
- 8 dried red chilies, adjust to taste
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 1 tablespoon sesame seeds
- 15 curry leaves, fresh
- 1/4 teaspoon asafoetida
- 1/2 teaspoon salt, or to taste
For Serving
- 1/4 cup ghee, melted, or as needed
- 4 cups steamed rice, cooked
- 8 idli, steamed
- 4 dosa, prepared
Instructions
- 1
Heat a dry pan or skillet over medium-low heat. Add the chana dal and urad dal. Dry roast them, stirring frequently, until they turn light golden brown and fragrant, about 5-7 minutes. Remove from the pan and set aside.
⏱️ 7 min
- 2
In the same pan, add the dried red chilies, coriander seeds, cumin seeds, and black peppercorns. Dry roast for 2-3 minutes until aromatic. Be careful not to burn the spices.
⏱️ 3 min
- 3
Add the sesame seeds to the pan and roast for about 1 minute until they start to pop and turn light golden. Immediately remove from heat to prevent burning.
⏱️ 1 min
- 4
Add the fresh curry leaves to the hot pan (off the heat) and let the residual heat crisp them up for about 1-2 minutes. They should become brittle.
⏱️ 2 min
- 5
Combine all the roasted ingredients (dals, chilies, spices, sesame seeds, and curry leaves) in a spice grinder or a high-speed blender. Add the asafoetida and salt.
⏱️ 2 min
- 6
Grind the mixture into a coarse powder. Ensure it's not too fine; a slightly coarse texture is desirable for podi masala.
⏱️ 2 min
- 7
Transfer the podi masala to an airtight container. It can be stored at room temperature for several weeks.
⏱️ 1 min
- 8
To serve, take 1-2 tablespoons of podi masala in a small bowl. Add 1-2 tablespoons of melted ghee and mix well to form a thick paste. Serve with hot steamed rice, idli, or dosa.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Podi Masala with Ghee
For the Podi Masala
- 1/4 cup chana dal
- 1/4 cup urad dal
- 8 dried red chilies, adjust to taste
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 1 tablespoon sesame seeds
- 15 curry leaves, fresh
- 1/4 teaspoon asafoetida
- 1/2 teaspoon salt, or to taste
For Serving
- 1/4 cup ghee, melted, or as needed
- 4 cups steamed rice, cooked
- 8 idli, steamed
- 4 dosa, prepared
Instructions
- 1
Heat a dry pan or skillet over medium-low heat. Add the chana dal and urad dal. Dry roast them, stirring frequently, until they turn light golden brown and fragrant, about 5-7 minutes. Remove from the pan and set aside.
⏱️ 7 min - 2
In the same pan, add the dried red chilies, coriander seeds, cumin seeds, and black peppercorns. Dry roast for 2-3 minutes until aromatic. Be careful not to burn the spices.
⏱️ 3 min - 3
Add the sesame seeds to the pan and roast for about 1 minute until they start to pop and turn light golden. Immediately remove from heat to prevent burning.
⏱️ 1 min - 4
Add the fresh curry leaves to the hot pan (off the heat) and let the residual heat crisp them up for about 1-2 minutes. They should become brittle.
⏱️ 2 min - 5
Combine all the roasted ingredients (dals, chilies, spices, sesame seeds, and curry leaves) in a spice grinder or a high-speed blender. Add the asafoetida and salt.
⏱️ 2 min - 6
Grind the mixture into a coarse powder. Ensure it's not too fine; a slightly coarse texture is desirable for podi masala.
⏱️ 2 min - 7
Transfer the podi masala to an airtight container. It can be stored at room temperature for several weeks.
⏱️ 1 min - 8
To serve, take 1-2 tablespoons of podi masala in a small bowl. Add 1-2 tablespoons of melted ghee and mix well to form a thick paste. Serve with hot steamed rice, idli, or dosa.
⏱️ 2 min