LoginSundal Powder / Curry Powder
Sundal Powder is a simple yet essential spice blend in a South Indian kitchen. Made with just a few ingredients – coriander seeds, Bengal gram dal (kadalai paruppu), and red chilies – this aromatic powder instantly elevates the taste of both poriyal and sundal varieties.
A spoonful of freshly ground Sundal Powder not only enhances flavor but also adds a warm, nutty aroma to everyday dishes. Since it has a good shelf life, many households prepare it in bulk, store it in an airtight container, and use it whenever required.
When cooking with Sundal Powder, remember to adjust the amount of additional spice, as this blend already contains red chilies. With this handy homemade powder, you can turn a simple poriyal or sundal into a flavorful and wholesome dish in minutes!
Sundal Powder is popular throughout the year, but it becomes especially significant during Navratri. Since sundal is a traditional prasadam offered on all nine days of Golu, having this spice mix ready makes festival cooking much easier and quicker. Instead of measuring and roasting spices each day, you can simply add a spoonful of Sundal Powder to instantly enhance the flavor of different sundal varieties.
Beyond Navratri, this powder is also handy for everyday cooking. It can be sprinkled into poriyals (vegetable stir-fries) or added to quick sundal preparations made for evening snacks, special poojas, or when unexpected guests arrive.
[feast_advanced_jump_to]Ingredients
The ingredients for Sundal Powder are carefully chosen to balance flavor, aroma, and texture. Coriander seeds bring a fresh, earthy fragrance, while Bengal gram dal (Kadalai Paruppu) adds body, nuttiness, and a slightly roasted taste. Red chilies provide the right amount of heat and spice, making the powder vibrant and flavorful. Together, these three simple ingredients create a versatile spice mix that enhances any sundal or poriyal.
- Coriander Seeds
- Bengal Gram Dal (Kadalai Paruppu)
- Red Chilies
See recipe card for quantities.
Instructions
- Heat a pan and dry roast the coriander seeds, channa dal, and red chilies on medium flame. Roast until the dal turns golden brown and gives off a nutty aroma.
- Transfer the roasted ingredients to a plate and allow them to cool completely.
- Once cooled, add them to a mixer jar and grind into a fine powder.
- Store the Sundal Powder in an airtight container. It stays fresh for weeks and can be used to enhance the flavor of any poriyal or sundal variety.
Substitution
- Channa Dal (Bengal Gram Dal): You can replace it with toor dal (pigeon peas) or urad dal (black gram dal) for a slightly different flavor. Each gives a unique nuttiness.
- Red Chilies: If you don’t have whole dried red chilies, substitute with red chili powder. Start with a small amount and adjust to taste.
- Coriander Seeds: These are key to the aroma, but if unavailable, you can use a smaller quantity of cumin seeds as a backup (though the flavor will change slightly).
- Milder Version: Reduce the red chilies or use byadgi chilies for color with less heat.
- Spice Boost: Add a few black peppercorns or a pinch of hing (asafoetida) while roasting to deepen the flavor.
Variations
- Sundal Powder with Coconut: Add a few tablespoons of dry grated coconut while roasting for a richer, slightly sweet flavor. This version pairs well with sweet corn sundal.
- Spicy Sundal Powder: Increase the number of red chilies or include a few peppercorns for a bolder, spicier mix.
- Aromatic Twist: Add a small piece of cinnamon or a couple of cloves along with the coriander seeds to give the powder a subtle festive aroma.
- Urad Dal Sundal Powder: Replace channa dal with urad dal for a slightly different nuttiness and texture.
- Multi-purpose Powder: Include a teaspoon of cumin seeds along with the coriander seeds—this makes the powder suitable not just for sundal, but also for poriyal and kootu.
Storage
- Store the Sundal Powder in an airtight container to maintain its aroma and flavor.
- Keep it in a cool, dry place, away from direct sunlight or moisture.
- When stored properly, the powder can stay fresh for 4–6 weeks at room temperature.
- For longer shelf life, you can store it in the refrigerator, which can extend freshness up to 3 months.
- Always use a dry spoon to scoop out the powder to prevent clumping or spoilage.
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Recipe Card
Sundal Powder | Sundal Podi | Curry Powder
Equipment
- Heavy Bottomed Pan
Ingredients
- ¼ cup Coriander seeds
- 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 6 nos Red Chili
Instructions
- Heat a pan and dry roast the coriander seeds, channa dal, and red chilies on medium flame. Roast until the dal turns golden brown and gives off a nutty aroma.
- Transfer the roasted ingredients to a plate and allow them to cool completely.
- Once cooled, add them to a mixer jar and grind into a fine powder.
- Store the Sundal Powder in an airtight container. It stays fresh for weeks and can be used to enhance the flavor of any poriyal or sundal variety.
Video
Notes
Tips for Making Sundal Powder
- Roast on Low to Medium Flame: Dry roast the coriander seeds, channa dal, and red chilies slowly to prevent burning and to release maximum aroma.
- Even Roasting: Stir continuously to ensure that the dal and spices are evenly roasted and get a uniform golden color.
- Cool Completely Before Grinding: Grinding while warm can cause the powder to become sticky. Let the roasted ingredients cool fully for a fine, smooth powder.
- Use Fresh Ingredients: Fresh coriander seeds and channa dal give the powder a stronger, nutty flavor. Avoid stale or old pulses.
- Adjust Spice Level: Since red chilies are already in the powder, taste before adding extra chili to your sundal or poriyal.
- Grind in Batches: For larger quantities, grind in small batches for a more even texture.
- Storage Matters: Always use an airtight container and keep it in a cool, dry place to maintain freshness and aroma.
- Optional Enhancements: For a subtle flavor twist, add a few peppercorns, a pinch of hing (asafoetida), or a tiny piece of cinnamon while roasting.
- Versatile Use: This powder isn’t just for sundal—sprinkle it on poriyals, kootus, or even roasted vegetables for an instant flavor boost.
Nutrition
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