Homemade Podi Masala

Bring the rich, spicy flavours of South India into your kitchen with this easy-to-make Homemade Podi Masala. Made from a blend of lentils, chillies, sesame seeds, and aromatic spices, this versatile podi masala adds a burst of flavor to simple dishes like rice, idlis, or dosas. Whether you’re looking to elevate your everyday meals or enjoy a nostalgic taste of home, this recipe delivers a fresh, preservative-free podi that stays fragrant and delicious for weeks. Perfect for those who love authentic, homemade flavours!

Ingredients:

1/2 cup Urad dal
1/2 cup Toor dal
1/4 cup Chana dal
2 tablespoons White sesame seeds
8-10 Byadgi chillies (for color and mild heat)
4-6 Guntur chillies (for extra heat)
A handful of Curry leaves
6-8 Garlic cloves
A small Tamarind ball (about 1-2 teaspoons in size)
Salt, to taste

Instructions:

Roast Ingredients:
- Heat a pan on medium flame.
- Roast Lentils: Dry roast urad dal, toor dal, and chana dal separately until they turn golden brown and aromatic. Set aside to cool.
- Roast Sesame Seeds: In the same pan, dry roast white sesame seeds until they pop. Remove and set aside.
- Roast Chillies: Dry roast Byadgi and Guntur chillies until they become crisp. Be careful not to burn them. Set aside.
- Roast Curry Leaves: Roast curry leaves until they turn crisp. Remove and set aside.
- Roast Garlic: Dry roast garlic cloves for 1-2 minutes until they lose their raw smell but do not turn brown.
Cool Ingredients:
- Let all the roasted ingredients cool completely to ensure the podi masala stays fresh for longer.
Grind:
- In a blender or spice grinder, first grind the chillies and tamarind to a coarse powder.
- Add the roasted dals, sesame seeds, curry leaves, garlic, and salt.
- Grind to a slightly coarse or fine powder, depending on your preference.
Store:
- Transfer the podi masala to an airtight container.
- It stays fresh for weeks and is perfect for serving with rice, idlis, or dosas.