Recipe Cooked , Photographed and Written by Praveena
Prep Time:5mins Cooking Time: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.
Hemp seeds have high levels of vitamins A, C ,E ,beta-carotene and fiber.They are 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+Glutenfree recipe.
Before starting to cook, don’t forget to see the Tips mentioned in the end.
You can see my chutney recipes here⇒ Chutney / Pachchadi / Dip
- 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
- Curry Leaves
- 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. See pic below.
- Now, take a frying pan and put it on stovetop 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.
- When the roasted ingredients are completely cooled,take all of them into a blender / mixie, add the salt and pulse them coarsely.
- Using a spoon,transfer the spice powder into a clean,dry bottle/box and store. Done!!
- 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 upto 1-2 months.
- 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.
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