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Hemp Seeds – Indian Spice Powder

Recipe Cooked , Photographed and Written by Praveena

Prep Time:5mins  CookTime:20mins   Cuisine:Indian

Spice Powders / Masala Powders are a part & parcel of any Indian kitchen. I use many spice powders for making my dishes/ curries/ dals/ savouries more aromatic and spicier.

But this is very peculiar and special as I have never heard of or never seen anywhere, anyone making or having this. I tried it using the same recipe as I do for another spice powder that I make frequently, but added hemp seeds for its health benefits.

Health Benefits of Hemp Seeds:

Hemp seeds have high levels of vitamins A, C ,E ,beta-carotene and fiber. And also a good source of protein and omega-3 fatty acids (info from internet).

I recommend all to definitely try this recipe and you will have one more in your spice powders section of your pantry. Its a Vegan+Gluten free recipe.

Before starting to cook, don’t forget to see the Tips mentioned in the end.

My chutney recipes collection⇒ Chutney / Pachchadi / Dip

Other Powder / Podi recipes here⇒  Powder / Podi

Breakfast recipes collection here⇒  Breakfast / Tiffin

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  3. Instant Coconut Chutney / Kobbari Pachchadi

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Ingredients:

  • Hemp Seeds – 75gms
  • Curry Leaves / Karivepaku – 20 to 25 no
  • Salt / Uppu – 2 teaspoons (not heaped)
  • Whole Red Chillies / Yendu Mirapakayalu – 1 tablespoon
  • Sesame Seeds / Nuvvulu – 1 tablespoon
  • Whole Black Pepper / Miriyalu – ½ tablespoon

Special Ingredients:

  • Curry Leaves

Step wise pics Procedure for ‘Hemp seeds spice powder’:

  • Firstly, wash the curry leaves and wipe clean with a kitchen towel.
  • Take all the ingredients, except for salt, at one place onto kitchen counter. 

    Before roasting, all the Ingredients kept at one place, into a plate
  • Now, take a frying pan and put it on stove top under medium flame.
  • Add the curry leaves into the pan, dry roast until you get a pleasant aroma or until the leaves break easily even with your fingers.
  • Remove and take them back into the plate ,let them cool down.
  • Similarly, take the rest of the ingredients (from the plate) one after another separately, dry roast and take back to the plate for cooling.
  • Just like the pic below, set all the dry roasted ingredients to cool down.

    After roasting, all the Ingredients set for cooling, in a plate
  • When the roasted ingredients are completely cooled,take all of them into a blender / mixie, add the salt and pulse them coarsely.

    Spice Powder after grinding coarsely in the spice blender/mixie
  • Using a spoon,transfer the spice powder into a clean,dry bottle/box and store. Done!!

Tips:

  • Adjust the salt and spice as per your taste.
  • Let the roasted ingredients cool completely and only then grind/blend. If not the powder would be wet and would not have long shelf life.
  • This spice powder need to be stored in a cool, dry place in the kitchen/pantry shelf.
  • It stays good up to 3 to 4 months.

Result:

  • Just as its titled, the taste of this powder is spicy and has flavourfilled aroma.
  • And, yes the addition of hemp seeds did give a different taste.
  • This powder can be served as a dip for Indian breakfast like idli, dosa, dhokla, uthappam, upma, paratha.
  • Its perfect to be sprinkled on salads, rice, wraps, tortillas, sandwich etc, for that extra spice & flavour.

    Just a closer look of the spice powder!

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7 comments

  1. That’s a great recipe, Praveena!
    I’ve never heard about anything close to it.
    Hemp seeds, as a spice powder – fantastic idea!
    I think it would taste good on the chicken tortilla (as an entry to the texture and taste, and then try Indian food).
    Are you still making it?
    What’s your favorite use of it?
    What’s the specific taste like (you mentioned it in the article)?

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