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Andhra Spice Powder for Vegetable Fry

A coarse, nutty Andhra style spice powder made with roasted peanuts, roasted split chana dal (dalia), garlic, curry leaves, and cumin. Ready in 5 minutes, stores for weeks, and works on beetroot fry, brinjal, okra, or any vegetable stir fry.
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Prep Time 5 minutes
Total Time 5 minutes
Servings 14 tbsp (7.4g each)
Calories 30 kcal
Protein2 g
Fiber1 g
Fat2 g
Carbohydrates3 g

Equipment

  • 1 Mixer grinder or spice grinder
  • 1 Airtight container for storage

Ingredients
 

  • ⅓ cup (50 g) roasted peanuts
  • ¼ cup (30 g) roasted split chana dal (dalia)
  • 6 to 7 (20 g) garlic cloves - about 20g with skin
  • 1 tablespoon (2 g) dry curry leaves
  • 1 teaspoon (2.7 g) cumin seeds
  • 1 teaspoon (2.4 g) chili powder - adjust to taste

Instructions
 

Make the Spice Powder:

  • Add ⅓ cup roasted peanuts, ¼ cup roasted split chana dal (dalia), 6 to 7 garlic cloves (peeled), 1 tablespoon dry curry leaves, 1 teaspoon cumin seeds, and 1 teaspoon chili powder to a mixer grinder jar.
    roasted peanuts, chana dal, curry leaves, chili powder, cumin seeds, and garlic in a mixer grinder jar
  • Pulse a few times first, then grind to a coarse powder. Do not over grind. A coarse texture works well. Grind less for a chunkier powder if preferred. Over grinding will release oil from the peanuts and turn the powder into a paste.
    freshly ground coarse spice powder in a mixer grinder jar with a spoon
  • Transfer to an airtight container. Store at room temperature for up to 3 weeks, or refrigerate for up to 3 months.
    coarse spice powder in a steel bowl with a spoon, showing the texture of the ground peanuts and chana dal

Video

Notes

Yield: Approximately 100g total. 1 serving = 1 tablespoon (~7g).
For beetroot fry: Use 3 tablespoon (21.6g) per 700g (1.5 lbs) of peeled and cut beetroot.
Grinding tip: Pulse first before grinding continuously. Over grinding the peanuts will release oil and turn the powder into a paste.
Storage: Keep in a dry airtight container. Always use a dry spoon to prevent moisture from getting in.
Versatile use: Works on brinjal, okra, ivy gourd, raw banana, spinach, and most South Indian vegetable stir fries.

NUTRITION

Nutrition Facts
Andhra Spice Powder for Vegetable Fry
Serving Size
 
1 tablespoon (~7g)
Amount per Serving
Calories
30
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.03
g
0
%
Fat
 
2
g
3
%
Potassium
 
60
mg
2
%
Sodium
 
5
mg
0
%
Vitamin D
 
0
µg
0
%
Calcium
 
11
mg
1
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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