Sundal Powder | Sundal Podi | Curry Powder

Homemade Sundal Powder in a bowl, made with roasted coriander seeds, channa dal, and red chilies, ready to use for South Indian sundal recipes

3.70 from 20 votes

Sundal Powder | Sundal Podi | Curry Powder

Bring the rich flavors of South Indian cuisine to your kitchen with this aromatic Tanjore-style spice powder. Roasted coriander seeds, chana dal, and red chilies are ground to a fine powder, creating a versatile mix that adds depth to curries, rasams, and rice dishes. Easy to make, store, and use anytime!

Prep Time5

Cook Time10

Total Time15

Course: Home made Powders / Masala

Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu

Servings: grams

Calories: 6.5kcal

Author: Sowmya Venkatachalam

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