Vegetable seasoning powder, sounds fancy! but its just the regular curry powder which i use for seasoning vegetables and gravies. This is a south Indian style powder which is absolutely flavorful and aromatic, this is a stand alone powder, you don’t have to add any other masala or spices with it. Whenever I make beetroot, carrot or potato curry or any soups I add this powder as a seasoning, it tastes yummy. Lets see how to prepare this powder:
Makes about 1/4 cup of powder
Coriander seeds – 3 tbsp
Channa dhal – 2 tbsp
Red chillies – 4 (As per taste)
- Heat a pan over medium heat, dry roast the ingredients mentioned above.
- First add in the Channa dal and the red chillies, fry them for 2 mins when the dal slightly change color, add in the coriander seeds.
- Reduce the flame to low and fry until all the ingredients turn brown and crisp.
- Turn off the flame, transfer the contents to another plate and allow them to cool.
- Once they come to room temperature, grind them into a fine/coarse powder.
- Store this powder in an air tight container. You can store and use this up to 1 month.
- This powder can be added to sautéed vegetable, sundal and can be added at last to sambhar to make them more flavorful.
- Do not leave this powder out open for a long time as it would lose it smell, the taste of the dish depends on the aroma 🙂
- If you can, you can also sun – dry all the ingredients and grind, its the best way to do it.
- Red chillies can be replaced with whole black peppercorns as well.
- Do not add salt to the powder, salt moistens the powder.
- This powder goes well with coconut, so whenever I make any vegetable- coconut curry, I sprinkle this powder at last.