JAIN PODI MASALA (Paryushan friendly)

This podi masala has a bold kick and will spice up all your South Indian meals during Paryushan. Just add a little water and oil and it becomes the perfect chutney for idli or instant dosas. We also sprinkle them on parathas to make masala parathas. The possibilities are really endless!


½ cup channa dal

½ cup urad dal

¼ cup sesame seeds

15-20 dry red chilis

15-20 dried curry leaves

¼ tsp hing

2 tbs desiccated coconut


1 Heat the pan over medium heat and dry roast the channa dal until it turns golden brown. Set aside to cool

2 In the same pan, dry roast the urad dal until a nutty fragrance develops. Set aside to cool

3 In the same pan, dry roast the sesame seeds until they start to pop. Set aside to cool

4 In the same pan, dry roast the chilis and curry leaves. Set aside to cool

5 Transfer all ingredients to a mortar and pestle, add the hing and grind (you can grind in a food processor or blender also)

7 That’s it – enjoy with your favorite South Indian foods! You can store in the fridge for up to 2 months

Food restrictions

🌱Vegan friendly
🌱Jain friendly

Tags: South Indian, Paryushan friendly, Chutneys/Sauces/Condiments

Leave a Comment

Your email address will not be published. Required fields are marked *