Undhiyu masala powder is a special mix of aromatic spices from Gujarat, perfect for adding rich flavors to your dishes. It’s a blend of coriander, cumin, cardamom, and more, carefully roasted to make unique taste.
Here are the simple instructions to follow to make undhiyu masala powder at home.
KEY TAKEAWAYS
- Undhiyu masala powder captures the true essence of authentic Gujarat cuisine and makes an ordinary dish taste extraordinary.
- Apart from traditional undhiyu curry, this masala powder can be used in a lot of different curries, stuffed parathas, biryani, pulao, dal tadka, paneer gravies, potato dishes, and mixed vegetable recipes.
- It is best to store the masala powder in an airtight glass or stainless-steel container, away from heat and sunlight to preserve its freshness and flavor.
How to Make Undhiyu Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas stove.
Step 2: When the pan is sufficiently hot, put ¼ cup of coriander seeds, 1 tbsp of fennel seeds, 1 tbsp of cumin seeds, and 1 tbsp of black pepper in it.
Step 3: Stir the seeds to dry roast them nicely on a low to medium flame for about 2 minutes.
Step 4: Keep an eye on the spices starting to change their color, especially the coriander seeds. At this point, spread the spices to make some space in the middle of the pan.
(Pro tip: Do not roast them for too long so that the spices become dark. Since you will have to roast them for some more time, this might burn them and affect the eventual flavor of the masala powder).
Step 5: Now, put 2 pieces of star anise, 2 pieces of black cardamom, 3 pieces of green cardamom, 4 small pieces of cinnamon sticks, and 8 to 10 pieces of cloves in the pan.
(Pro tip: For augmenting the flavor and taste of the masala powder, peel the black cardamom or smash it slightly. Do not throw away the skin of the pod).
Step 6: Also add 1 bay leaf and 3 medium-sized pieces of dry red chilies to the pan. As for the dry chilies, you may let the stalks remain.
Step 7: Stir the spices continuously on a low flame this time for about 90 seconds. When you see the color has changed more and you can smell the aroma of the roasted spices, it is done. Turn the gas stove off.
(Pro tip: If you want, you may turn off the flame of your gas stove after a minute so that the spices put earlier do not get burnt or over-roasted to kill the taste).
Step 8: Now, transfer the content to a plate.
(Pro tip: Transfer the spices to the plate immediately and do not cool them sit in the pan itself. This will prevent them from being overcooked and getting dark and affecting the taste of the masala powder).
Step 9: Now, set the plate aside for a while so that the spices cool off completely at room temperature, and by that time, put 2 tbsp of white sesame seeds in the pan.
Step 10: Turn on the flame of your gas stove and continuously stir the sesame seeds for a minute or so on a low flame till you see the color changing from white to slightly golden brown.
Step 11: Transfer the roasted sesame seeds to another plate immediately and set it aside for a while to cool off.
Step 12: While the sesame seeds cool down at room temperature, put 2 tbsp of raw peanuts with their skin in the frying pan.
Step 13: Stir them for about a couple of minutes to roast them nicely and ensure that the nuts lose all of the moisture in them. Now add, 2 tbsp of desiccated coconut into the pan.
Step 14: This time, turn the flame of your gas stove off and stir the content continuously for about 2 minutes on the hot pan until the coconut powder loses all its moisture and starts to change its color from milk white to mild white.
Step 15: Now, transfer the roasted mixture of peanuts and desiccated coconut from the frying pan to a plate and set it aside to cool off completely.
Step 16: While all the ingredients cool off, put ¼ cup of fresh curry leaves in the frying pan.
Step 17: Stir them continuously to dry roast them nicely on a low to medium flame until the curry leaves lose all the moisture and become dry and crispy. Turn the gas stove off and let the leaves stay in the pan to cool off.
(Pro tip: Test the crispiness of the curry leaves by crushing a few in your hand).
Step 18: Now, it is time to grind the ingredients. Take a clean and dry grinder.
Step 19: First of all, put the roasted sesame seeds in the grinder.
Step 20: Grind the sesame seeds for just 30 seconds to simply crush them into a coarse powder. Do not grind them more to get a fine powder.
Step 21: Transfer it to a plate.
Step 22: Now, transfer the roasted coriander seeds and other spices to the grinder that you roasted earlier and set aside to cool off.
Step 23: Also add the roasted peanuts and desiccated coconut powder to the grinder from the other plate.
Step 24: Then, transfer the dried curry leaves from the frying pan to the content in the grinder.
Step 25: Follow it with a few powdered spices, starting with ¼ tsp of turmeric powder.
Step 26: Then, add ½ tsp of salt to the content in the grinder.
Step 27: Next, add 1 tsp of dry mango powder (amchur) to the content in the grinder.
Step 28: Finally, add ¼ tsp of asafetida to the ingredients.
Step 29: Grind all of them to make a powder.
(Pro tip: If you want a smoother texture of the undhiyu masala powder, you may grind it a couple of times more).
Step 30: Now, add 2 tbsp of dry red chili powder to the content.
(Pro tip: You may use Kashmiri red chili powder if you do not want the undhiyu masala powder to be very hot).
Step 31: Then add 2 tsp of sugar to the powder.
Step 32: Now, give it a final churn for about 5 seconds to get a fine powder.
Step 33: Now, take a clean and dry bowl and transfer a portion of the masala powder to it. Use a spoon to mix it well and also to break the clumps, if any.
Step 34: Now, add the crushed sesame seeds to the powder in the bowl.
Step 35: Follow it with 2 tbsp of peanut oil.
(Pro tip: Adding peanut oil to the mixture will enhance its taste, flavor, and shelf life. However, if you do not have peanut oil readily available at home, you may use any kind of edible oil).
Step 36: Add the rest of the powder, mix everything nicely, and finally, your flavorful undhiyu masala powder is ready to be used.
Recipe Card
Undhiyu Masala Powder
Ingredients
- ¼ cup Coriander seeds
- 1 tbsp Fennel seeds
- 1 tbsp Cumin seeds
- 1 tbsp Black pepper
- 2 pieces Star anise
- 2 pieces Black cardamom
- 3 pieces Green cardamom
- 4 pieces Cinnamon small sticks
- 8 pieces Cloves
- 1 piece Bay leaf
- 3 pieces Dry red chilies medium-sized
- 2 tbsp White sesame seeds
- 2 tbsp Peanuts
- 2 tbsp Desiccated coconut
- ¼ cup Curry leaves
- ¼ tsp Turmeric powder
- 1 tsp Dry mango powder (amchur)
- ½ tsp Table salt
- ¼ tsp Asafetida
- 2 tbsp Dry red chili powder
- 2 tsp Sugar
- 2 tbsp Peanut oil
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- When the pan is sufficiently hot, put ¼ cup of coriander seeds, 1 tbsp of fennel seeds, 1 tbsp of cumin seeds, and 1 tbsp of black pepper in it.
- Stir the seeds to dry roast them nicely on a low to medium flame for about 2 minutes.
- Keep an eye on the spices starting to change their color, especially the coriander seeds. At this point, spread the spices to make some space in the middle of the pan.(Pro tip: Do not roast them for too long so that the spices become dark. Since you will have to roast them for some more time, this might burn them and affect the eventual flavor of the masala powder).
- Now, put 2 pieces of star anise, 2 pieces of black cardamom, 3 pieces of green cardamom, 4 small pieces of cinnamon sticks, and 8 to 10 pieces of cloves in the pan.(Pro tip: For augmenting the flavor and taste of the masala powder, peel the black cardamom or smash it slightly. Do not throw away the skin of the pod).
- Also add 1 bay leaf and 3 medium-sized pieces of dry red chilies to the pan. As for the dry chilies, you may let the stalks remain.
- Stir the spices continuously on a low flame this time for about 90 seconds. When you see the color has changed more and you can smell the aroma of the roasted spices, it is done. Turn the gas stove off.(Pro tip: If you want, you may turn off the flame of your gas stove after a minute so that the spices put earlier do not get burnt or over-roasted to kill the taste).
- Now, transfer the content to a plate.(Pro tip: Transfer the spices to the plate immediately and do not cool them sit in the pan itself. This will prevent them from being overcooked and getting dark and affecting the taste of the masala powder).
- Now, set the plate aside for a while so that the spices cool off completely at room temperature, and by that time, put 2 tbsp of white sesame seeds in the pan.
- Turn on the flame of your gas stove and continuously stir the sesame seeds for a minute or so on a low flame till you see the color changing from white to slightly golden brown.
- Transfer the roasted sesame seeds to another plate immediately and set it aside for a while to cool off.
- While the sesame seeds cool down at room temperature, put 2 tbsp of raw peanuts with their skin in the frying pan.
- Stir them for about a couple of minutes to roast them nicely and ensure that the nuts lose all of the moisture in them. Now add, 2 tbsp of desiccated coconut into the pan.
- This time, turn the flame of your gas stove off and stir the content continuously for about 2 minutes on the hot pan until the coconut powder loses all its moisture and starts to change its color from milk white to mild white.
- Now, transfer the roasted mixture of peanuts and desiccated coconut from the frying pan to a plate and set it aside to cool off completely.
- While all the ingredients cool off, put ¼ cup of fresh curry leaves in the frying pan.
- Stir them continuously to dry roast them nicely on a low to medium flame until the curry leaves lose all the moisture and become dry and crispy. Turn the gas stove off and let the leaves stay in the pan to cool off.(Pro tip: Test the crispiness of the curry leaves by crushing a few in your hand).
- Now, it is time to grind the ingredients. Take a clean and dry grinder.
- First of all, put the roasted sesame seeds in the grinder.
- Grind the sesame seeds for just 30 seconds to simply crush them into a coarse powder. Do not grind them more to get a fine powder.
- Transfer it to a plate.
- Now, transfer the roasted coriander seeds and other spices to the grinder that you roasted earlier and set aside to cool off.
- Also add the roasted peanuts and desiccated coconut powder to the grinder from the other plate.
- Then, transfer the dried curry leaves from the frying pan to the content in the grinder.
- Follow it with a few powdered spices, starting with ¼ tsp of turmeric powder.
- Then, add ½ tsp of salt to the content in the grinder.
- Next, add 1 tsp of dry mango powder (amchur) to the content in the grinder.
- Finally, add ¼ tsp of asafetida to the ingredients.
- Grind all of them to make a powder.(Pro tip: If you want a smoother texture of the undhiyu masala powder, you may grind it a couple of times more).
- Now, add 2 tbsp of dry red chili powder to the content.(Pro tip: You may use Kashmiri red chili powder if you do not want the undhiyu masala powder to be very hot).
- Then add 2 tsp of sugar to the powder.
- Now, give it a final churn for about 5 seconds to get a fine powder.
- Now, take a clean and dry bowl and transfer a portion of the masala powder to it. Use a spoon to mix it well and also to break the clumps, if any.
- Now, add the crushed sesame seeds to the powder in the bowl.
- Follow it with 2 tbsp of peanut oil.(Pro tip: Adding peanut oil to the mixture will enhance its taste, flavor, and shelf life. However, if you do not have peanut oil readily available at home, you may use any kind of edible oil).
- Add the rest of the powder, mix everything nicely, and finally, your flavorful undhiyu masala powder is ready to be used.
Notes
- Always use fresh spices when making undhiyu masala powder at home and roast them slightly over a low flame. Do not burn them as that would render a bitter taste.
- Remove the spices when you notice a slight change in color or hear the crackling sound. Spread them on a plate to cool down completely. This step is very important to prevent condensation while grinding the spices.
- I always peel the black cardamom and add the pod skin to the mixture. This enhances the flavor of the overall masala powder. You may follow the same process for the green cardamom as well, if you want.
- Be careful with the curry leaves. Make sure these are dry and crispy. This will render a better texture to the overall mixture. If there is even a little bit of moisture in them, it will spoil the eventual texture of the masala powder with clumps in it.
- I would recommend using peanut oil to the mixture in the end. This has a dual effect. It enhances the taste and flavor of the masala powder as well as helps extend the shelf life. Do not fret if you do not have peanut oil at home. You can always use any regular edible oil as an alternative.
