Undhiyu Masala Powder Recipe

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Embark on a flavorful journey with my undhiyu masala powder recipe, a carefully crafted blend of aromatic spices that encapsulates the essence of authentic Gujarat cuisine.

Discover the secret to enhancing your dishes as I guide you through the steps to create this vibrant spice mix, ensuring your culinary creations are infused with the rich taste of Undhiyu.

Elevate your meals with the warmth and depth of our homemade undhiyu masala powder – the perfect way to celebrate the diverse flavors of Gujarat.

Undhiyu Masala Powder

KEY TAKEAWAYS

  • Unlock the essence of authentic Gujarat cuisine with homemade undhiyu masala powder.
  • Achieve a perfectly balanced blend of aromatic spices for a rich and flavorful masala.
  • Follow pro tips for gentle roasting, mindful grinding, and effective storage to elevate your masala-making skills.
  • Use undhiyu masala powder in curries, biryanis, pulao, stuffed parathas, and more for a taste of Gujarat in every bite.
  • Experience the warmth and depth of homemade masala, tailored to your taste preferences and culinary creations.

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.

A frying pan

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.

Putting ¼ cup of coriander seeds, 1 tbsp of fennel seeds, 1 tbsp of cumin seeds, and 1 tbsp of black pepper in frying pan

Step 3: Stir the seeds to dry roast them nicely on a low to medium flame for about 2 minutes.

Stirring the seeds to dry roast

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.

Spices are starting to change their color

(Expert 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.

Putting 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

(Expert 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.

Adding 1 bay leaf and 3 medium-sized pieces of dry red chilies to the pan.

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.

Color has changed for roasted spices

(Expert 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.

Transfered the content to a plate

(Expert 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.

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.

Stirring the sesame seeds

Step 11: Transfer the roasted sesame seeds to another plate immediately and set it aside for a while to cool off.

Transfered the roasted sesame seeds to another plate

Step 12: While the sesame seeds cool down at room temperature, put 2 tbsp of raw peanuts with their skin in the frying pan.

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Putting 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.

Adding, 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.

Coconut powder loses all its moisture

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.

Transferred the roasted mixture of peanuts and desiccated coconut from the frying pan to a plate

Step 16: While all the ingredients cool off, put ¼ cup of fresh curry leaves in the frying pan.

Putting 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.

Curry leaves losing all the moisture

(Expert 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.

Taking a clean and dry grinder

Step 19: First of all, put the roasted sesame seeds in the grinder.

Putting 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.

Grinding the sesame seeds

Step 21: Transfer it to a plate.

Transferring 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.

Transferred the roasted coriander seeds and other spices to the grinder

Step 23: Also add the roasted peanuts and desiccated coconut powder to the grinder from the other plate.

Adding 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.

Transferred 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.

Adding ¼ tsp of turmeric powder

Step 26: Then, add ½ tsp of salt to the content in the grinder.

Adding 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.

Adding 1 tsp of dry mango powder (amchur) to the content in the grinder

Step 28: Finally, add ¼ tsp of asafetida to the ingredients.

Adding ¼ tsp of asafetida to the ingredients

Step 29: Grind all of them to make a powder.

Grinding all of them to make a powder

(Expert 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.

Adding 2 tbsp of dry red chili powder

(Expert 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.

Adding 2 tsp of sugar to the powder

Step 32: Now, give it a final churn for about 5 seconds to get a fine powder.

Getting 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.

Transferring a portion of the masala powder

Step 34: Now, add the crushed sesame seeds to the powder in the bowl.

Adding the crushed sesame seeds to the powder in the bowl

Step 35: Follow it with 2 tbsp of peanut oil.

Adding 2 tbsp of peanut oil

(Expert 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 eventually, your flavorful undhiyu masala powder is ready to be used.

Undhiyu masala powder is ready

Pro Tips for Making Undhiyu Masala Powder

Gentle Roasting: Avoid over-roasting to prevent burnt flavors; maintain a low to medium flame.

Enhance Aroma: Smash or peel black cardamom for added fragrance without discarding the pod skin.

Crispy Curry Leaves: Ensure curry leaves are dry and crispy before grinding for a better texture.

Cooling Process: Let each roasted ingredient cool at room temperature before grinding to preserve balanced flavors.

Sesame Seed Texture: Coarsely crush sesame seeds for a delightful crunch in the masala powder.

Oil Infusion: Use peanut oil for a richer taste and extended shelf life; any edible oil can be an alternative.

Undhiyu Masala Powder Storing Tips

Air-Tight Fortress: Safeguard the freshness and potency of your masala powder by storing it in a secure, air-tight container. This keeps external moisture and air at bay.

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Cool, Dark Retreat: Choose a cool and dark haven for your masala container. Shielding it from direct sunlight and heat preserves its flavors, ensuring it stays vibrant and aromatic.

Material Matters: Opt for storage in a glass or stainless-steel container. These materials maintain the integrity of the masala, preventing any unwanted interactions that may occur with plastic.

How Does Undhiyu Masala Powder Taste?

Rich and Aromatic: The blend of spices imparts richness to your dishes, creating a depth of flavor that enhances the overall taste experience.

Balanced Fusion: Achieving a harmonious blend of spices ensures a balanced fusion of flavors, preventing any single note from overpowering the palate.

Warm Undertones: With a subtle play of spices, the masala powder introduces warm undertones that add a comforting and inviting dimension to your culinary creations.

Earthy Essence: Rooted in authentic Gujarat cuisine, the masala powder captures the earthy essence of the region’s flavors, providing a genuine and grounded taste.

Versatile Depth: Its versatile nature allows for the depth of the masala to complement a variety of dishes, making it a go-to seasoning for various culinary delights.

Undhiyu Masala Powder Featured Image

Undhiyu Masala Powder Alternatives

While undhiyu masala powder has its distinct flavor profile, you can use the following spice blends as substitutes that capture some of the essence.

While these substitutes won’t replicate undhiyu masala precisely, they can still add complexity and depth to your dishes, allowing you to experiment with different flavors in the absence of undhiyu masala powder.

Garam Masala Powder: A common Indian spice blend, garam masala combines various spices like cardamom, cinnamon, cloves, and cumin. It can provide warmth and depth to your dishes.

Homemade Makeshift Version: You can also create a makeshift version using a combination of common spices such as coriander powder, cumin powder, garam masala powder, turmeric powder, red chili powder, and asafetida.

What Dishes Can Undhiyu Masala Powder be Used in?

Undhiyu Curry: Of course! Use the masala powder in the quintessential undhiyu curry, infusing it with the authentic flavors of Gujarat.

Dal Tadka: Experiment with dal tadka by incorporating the masala powder during the tempering process, giving your lentils a unique taste.

Vegetable Pulao and Biryani: Add a twist to your vegetable pulao and biryani by incorporating undhiyu masala powder during the cooking process for an extra layer of aromatic richness.

Mixed Vegetable Recipes and Potato Dishes: Elevate the taste of your everyday mixed vegetable recipes by sprinkling a bit of undhiyu masala powder during the cooking process.

Stuffed Parathas: Mix the masala powder into the stuffing for parathas, giving your flatbreads a unique and delightful flavor.

Paneer Gravies: Enhance the taste of paneer gravies by incorporating undhiyu masala powder, providing a burst of regional Indian flavors.

Recipe Card

Undhiyu Masala Powder Featured Image

Undhiyu Masala Powder

By Mita Mondal
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 create a unique taste.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 30
Calories 28 kcal

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
 

  • Heat a frying pan on low flame.
  • Add ¼ cup coriander seeds, 1 tbsp fennel seeds, 1 tbsp cumin seeds, and 1 tbsp black pepper.
  • Dry roast the seeds for about 2 minutes, ensuring they don't darken too much.
  • Create space in the pan and add 2 star anise, 2 black cardamom, 3 green cardamom, cinnamon sticks, cloves, bay leaf, and dry red chilies. Roast for 90 seconds until fragrant.
  • Transfer the roasted spices to a plate and let them cool at room temperature.
  • In the same pan, roast 2 tbsp white sesame seeds till golden brown, then set them aside to cool.
  • Roast 2 tbsp raw peanuts and 2 tbsp desiccated coconut until they change color. Transfer to the plate with the spices.
  • Dry roast ¼ cup fresh curry leaves until crispy, then let them cool in the pan.
  • Using a clean, dry grinder, crush the sesame seeds coarsely and set aside.
  • Grind the roasted spices, peanuts, coconut, and curry leaves in the grinder.
  • Add ¼ tsp turmeric powder, ½ tsp salt, 1 tsp dry mango powder, and ¼ tsp asafetida to the grinder.
  • Grind everything into a powder. For a finer texture, grind a bit more.
  • Add 2 tbsp dry red chili powder and 2 tsp sugar to the powder. Give it a final mix.
  • Transfer a portion of the powder to a clean bowl, breaking any clumps with a spoon.
  • Add the crushed sesame seeds and 2 tbsp peanut oil (or any edible oil) to the bowl.
  • Mix well, incorporating the remaining powder until you achieve your flavorful Undhiyu Masala Powder.
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Notes

Gentle Roasting is Key: Ensure gentle roasting of spices to avoid burning. Maintain a low to medium flame to bring out the aromas without darkening them too much.
Enhancing Flavor: For an added boost in taste, consider peeling or slightly smashing the black cardamom. This retains the pod skin, intensifying the flavor without discarding any essence.
Curry Leaves Texture: The curry leaves should become crispy when roasted. This ensures a better texture when grinding them with other ingredients.
Cooling Process: Let each roasted ingredient cool down at room temperature before grinding. This helps preserve the balanced flavors and prevents condensation in the grinder.
Sesame Seed Texture: Crush the roasted sesame seeds coarsely; this adds a delightful crunch to the masala powder.
Oil Infusion: Adding peanut oil enhances both taste and shelf life. However, feel free to use any edible oil if peanut oil is unavailable.
Consistency in Grinding: Aim for a fine powder, but avoid over-grinding as this can impact the texture and taste.
Adjusting Heat Level: To control spiciness, choose the type of red chili powder you use. Kashmiri red chili powder offers color without extreme heat.
Storage Tips: Preserve freshness by storing the masala powder in an airtight container. Keep it away from direct sunlight and heat to maintain its vibrant flavors.
Customization: Feel free to adjust spice quantities according to personal preferences. Experiment with proportions to tailor the blend to your liking.
Versatile Usage: This masala powder isn't limited to just Undhiyu; it can elevate various dishes such as curries, rice preparations, stuffed bread, and more.
Incorporating these recipe notes will assist in creating a flavorful and versatile masala powder, perfect for adding authentic Gujarati taste to various dishes.

Nutrition Info (Estimation Only)

Nutrition Facts
Undhiyu Masala Powder
Amount per Serving
Calories
 
28
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
243
mg
11
%
Potassium
 
44
mg
1
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.4
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
338
IU
7
%
Vitamin C
 
79
mg
96
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Embark on a flavorful journey with homemade undhiyu masala powder, a versatile blend that adds the authentic taste of Gujarat to your dishes, creating a culinary celebration in every bite.

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Elevate your cooking with the richness of this carefully crafted masala, bringing the essence of Gujarat to your kitchen.

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