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Spice Mix for Roasted Veg / Vepudu Karam Podi

South Indian style, Spice Mix for Roasted Veg / Vepudu Karam Podi made with easily available ingredients in any pantry.

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’:

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.

Just use it to spice up these ivy gourd / dondakaya fry, eggplant / vankaya fry, arbi / chamadumpa fry.

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

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
South Indian style, Spice Mix for Roasted Veg / Vepudu Karam Podi made with easily available ingredients in any pantry.
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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3 comments

    1. Hi Aditya…. This spice mix is NOT THE ONE used for Vankaya Podi Koora recipe. There’s a different spice mix recipe with link given in that Vankaya Podi Koora post.Please check. Hope this helps.

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