South Indian Curry Powder

Chutney powder with yogurt

South Indian Curry Powder is a spicy, multi purpose powder that can added to most sautéed vegetables to bring in that extra flavor. It can also be had as a side with idlis or simply mixed with steamed brown rice or quinoa and ghee. My mom would add plain yogurt to this and mix it well, turning it into a delicious chutney for idlis or dosas (lentil crepes). You could also spread it over a slice of bread toasted with butter or ghee and the taste is to die for. Most South Indian home kitchens have different chutney powders which are used in a variety of preparations of dal, sambar, rasam or simply eaten with cooked rice and ghee, like our sesame chutney powder.

While the ingredient list seems sort of lengthy, the preparation is fairly simple and one jar of this powder can last about 2 months at the very least, and stays fresh even if it is not refrigerated. I always have a jar of this powder in my refrigerator along with a bunch of other powders, pickles and chutneys. Indian meals are incomplete without these awesome accompaniments!

Whip up this easy Indian spicy chutney powder and make your meals more exciting and tasty!

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South Indian Curry Powder

South Indian Curry Powder is used with sauteed vegetables to bring in the extra flavor. The ingredients may vary depending on the region. This curry powder works great with sauteed okra, eggplant, cauliflower, green beans, cabbage and other vegetables.

Course Curry Powder

Cuisine Indian

Keyword Chana Dal, chutney powder, coriander seeds, curry powder, dry grated coconut, dry red chili pepper, South Indian, Spices, Urad Dal

Special Diet Gluten Free, Grain Free, Nut Free, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 75 People

Calories 25kcal

Ingredients

• 2 Cups Chana Dal
• 1/4 Cup Urad Dal
• 1/2 Cup Grated Coconut - Dry
• 1/2 Cup Coriander Seeds
• 15 Dry Red Chili
• 1/8 Cup Tamarind - Dry tamarind
• 1 Tablespoon Mustard Seeds
• 1 Tablespoon Cumin Seeds
• 1 Tablespoon Fenugreek Seeds
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon Jaggery
• 1 Tablespoon Sea Salt - or to taste
• 1 Tablespoon Coconut Oil - Extra virgin

Instructions

• Gather all ingredients in separate bowls for easy access
  
• Lightly roast chana dal with few drops of oil and set aside to cool
  
• Heat 1 teaspoon oil in a thick bottom pan. Splutter seasoning ingredients - mustard seeds, cumin seeds, fenugreek seeds. Add urad dal and saute for a few seconds
  
• When urad dal turns slightly brown, add coriander seeds, dry red chili peppers, turmeric powder and continue sautéing
  
• Add grated coconut, mix well and set it aside to cool
  
• Blend roasted chana dal into a coarse powder, remove from blender and set aside in a bowl
  
• Now blend all the other sautéed ingredients with tamarind, jaggery, salt and set aside in a bowl
  
• Add blended chana dal to the blended mix of other ingredients and mix well
  
• South Indian Curry Powder is now ready to be used
  

Notes

South Indian Curry Powder goes very well with sauteed vegetables. It can also be mixed with yogurt and had as a wet chutney with idli or dosa, or simply add some melted ghee to it to give it a different flavor.

Nutrition

Nutrition Facts

South Indian Curry Powder

Amount per Serving

Calories

25

% Daily Value*

Fat

 

1

g

2

%

Cholesterol

 

0

mg

0

%

Sodium

 

30

mg

1

%

Potassium

 

65

mg

2

%

Carbohydrates

 

4

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

0

IU

0

%

Vitamin C

 

12.4

mg

15

%

Calcium

 

10

mg

1

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.