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DiabeticFriendly Few Ingredients FiberFood Glutenfree NoOnion-NoGarlic Oil Free Protein Rich SouthIndian Recipes Vegan

Spice Mix for Roasted Veg / Vepudu Karam Podi

South Indian style, Spice Mix for Roasted Veg / Vepudu Karam Podi
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Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:10 mins   Cuisine:Indian

If you remember my recent posts, the latest spice powder / podi that I made & shared was, Mint Leaves Spice Powder / Pudina Karam Podi, exactly 2 months back. That small quantity which I made, lasted till yesterday. That was a chutney powder but here is something different I made today. A new spice mix / podi which can actually be used in cooking distinctively. And here you go, I am sharing the recipe with you all dear readers.  

How to use ‘Spice Mix for Roasted Veg / Vepudu Karam Podi’:

The aromatic flavour of whole fennel seeds / saunf, is the best part to feel & enjoy while roasting the ingredients. In my next posts, I shall share few recipes, specifically using this spice mix. Be ready!

Health Benefits:

As you can see, this spice mix / podi has just a few basic ingredients but the benefits they provide us are numerous. Just stating here the main benefits from each>>> lentils (rich in protein), cumin (helps in boosting immunity), fennel seeds / saunf (helps regulate blood pressure, reduces asthma symptoms), black pepper (high in anti-oxidants), coriander seeds (improves digestion).

To conclude, as per ayurveda, the usage of all these healthy ingredients in one simple recipe, makes this a wealthy mix.

Spice Powder for Roasted Veg / Vepudu Karam Podi

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

Spice Powder / Podi recipes here⇒  Powder / Podi

Curry recipes collection⇒   Curry / Koora / Stir Fry

Meal Platters / Thali⇒  Bhojanam / Thali / Meal Platter

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Spice Powder for Roasted Veg / Vepudu Karam Podi

Ingredients:

  • Coriander Seeds / Dhaniya – 1 tablespoon
  • Cumin Seeds / Jeera – ½ tablespoon
  • Fennel Seeds / Saunf – ½ tablespoon
  • Black Peppercorn / Miriyalu – ½ tablespoon
  • Urad Dal / Skinless Black Lentils – 2 tablespoons
  • Dry Red Chillies – 8 (long) or 12 (short) 
  • Salt – as per taste

Special Ingredients:

  • Fennel Seeds / Saunf
Spice Powder for Roasted Veg / Vepudu Karam Podi

Step wise pics Procedure for ‘Spice Mix for Roasted Veg / Vepudu Karam Podi’:

Spice Powder for Roasted Veg / Vepudu Karam Podi
Measure all the ingredients & take them into a tray.
Put a frying pan on stove top under low flame. Add all the ingredients, except salt and red chillies. Dry roast by stirring continuously, until they turn light brown / leaves a nice aroma. Switch the flame off, add the dry red chillies and mix.
Let them cool completely. Take everything into a mixie / spice blender. Add salt and grind everything coarsely.
Spice Powder for Roasted Veg / Vepudu Karam Podi
Transfer the powder into a clean & dry air-tight container. Done!

Tips:

  • Keep stirring continuously while dry roasting the ingredients. No multi-tasking please!
  • 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.
  • Here I have used Kashmiri Red Cillies, but you can even use Guntur Red Chillies too.
  • You can use any dry red chilly variety, either long or round.
  • But if you use the short, round size dry red chillies, you will have to double the count.
  • Always use a clean & dry spoon for usage.
  • Storage: For longer shelf life, store in a clean, dry, air-tight container at a cool dry place.
  • It stays fresh up to 1-2 months. After which it tastes good but the spice level might reduce a bit.

Result:

  • The main highlight of this spice mix, is the aroma of whole fennel seeds which has such a mesmerising flavour.
  • This, Spice powder goes very well as a topping for any Indian Dry Curry or as a topping for tacos, salads, wraps.
  • And even for a spicy tinge on any air fried or deep fried appetisers.
  • It pairs up pretty well with any roasted veg, especially potato, sweet potato, broccoli, eggplant, tindora, cauliflower, etc.
Spice Powder for Roasted Veg / Vepudu Karam Podi

Spice Mix for Roasted Veg / Vepudu Karam Podi

VegCookBook by Praveena
Prep Time 2 mins
Cook Time 5 mins
Cool Down Time 5 mins
Total Time 12 mins
Course Condiment
Cuisine Indian, South Indian
Servings 200 gms

Equipment

  • Frying pan (for stove-top method)
  • Blender/Grinder/Mixie.

Instructions
 

  • Measure all the ingredients & take them into a tray.
  • Put a frying pan on stove top under low flame. Add all the ingredients, except salt and red chillies. 
  • Dry roast by stirring continuously, until they turn golden brown / leaves a nice aroma.
    Switch the flame off, add the dry red chillies and mix.
  • Let them cool completely. Take everything into a mixie / spice blender. Add salt and grind everything coarsely.
  • Transfer the powder into a clean & dry air-tight container. Done!

Notes

Please see the MAIN POST for step wise pics & tips!!
Keyword homemade spice mix for topping, south indian style spice powder recipe, vepudu karam podi

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