Sookhi Sabzi Masala, South-Style

Four ingredients – each in equal measure – roasted and ground: and lo, there you have a delicious sookhi sabzi masala! Sprinkle the masala over dry sautéed veggies with some salt – you need no other seasoning.

The recipe for this dal-based spice blend comes from a Tamil friend’s home kitchen. The masala tastes so richly flavorful, at first I had a hard time believing it is this simple. Try it!

You Need:

• Coriander seeds – 3/4 cup
• Urad dal – 3/4 cup
• Chana dal – 3/4 cup
• Dry red chilies – 10 (adjust to taste)
• Peanut oil – 2 teaspoons

In the pic above, clockwise from top-left: chana dal, dry red chilies, urad dal, coriander seeds (sabut dhaniya).

How To Make South-Style Sookhi Sabzi Masala:

Heat a teaspoon of peanut oil in a thick-bottomed pan. Roast dry red chilies in the pan on low heat, till smoky.

Take the chilies out of the pan and spread them on a plate to cool.

Next, add chana dal to the same pan. Stir around and roast till fragrant. Add a few drops of oil if it feels dry.

Remove the roasted chana dal from the pan. As with the red chilies, spread the dal out too, to cool.

Next, tip the urad dal into the pan, and roast similarly till slightly golden.

Take the roasted urad dal out of the pan. Let cool.

Finally, add coriander seeds to the pan. Roast till the seeds become aromatic and turn a deeper shade.

Let the roasted coriander also cool.

Note: Do all the roasting on low heat, stirring attentively. Remember – there is a fine line between aromatic/smoky and charred ;-)

When all the ingredients have reached room temperature, transfer them to a grinder. Grind to powder.

Sookhi sabzi masala is ready.

Store the spice blend in a dry, airtight container. This stays good for a few weeks if kept away from moisture.

How To Use Sookhi Sabzi Masala

Other than its obvious use as condiment for dry sautéed vegetables, you can do more with this spice blend. A few ideas below…

Meal with chapatis, chayote raita, sautéed plantain with sookhi sabzi masala.

Sprinkle it over hot rice garnished with ghee and freshly ground rock salt…

Create a variant of coriander chutney – mix a teaspoon of this spice blend into half a cup of the green chutney base.

Notes:

Chana and urad dal are well-known partners in South Indian style tadka. If you like that combo, then you would also enjoy bottle gourd chutney, lemon rice.

If you enjoy rice with podi, try peanut sesame rice too.