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Multipurpose Spice-Powders Preparation Using Spices, Pulses, and Herbs

Venkat is experienced in cooking since his mother's demise in 1966 and cooks Indian cuisines better. He uses healthy, easy ways in doing so.

Importance of Spice Powders

Any foodstuff is incomplete without spices. You simply can't eat up any stuff without seasoning it by adding the spices or spice powders. Unless you are otherwise advised by the Doctors to take very simple, plain and tasteless food for some health reasons; or unless you are practicing austerity on your own, you should keep some spices at hand to spice up your foodstuff.

We use the spices to add taste and flavor to our recipes. We may be using them either in a raw form or in a fried or seasoned form. In seeds, herbs, leaves form or in powder form as per our likes, customs, and habits.

For your own convenience, you may like to procure or keep the stocks of ground spice powders in different mixtures or combinations so as to be readily available for your immediate requirement instead of preparing them as and when they are required. So, it is advisable to prepare the spice powders in abundance and store them in containers for your daily usage.

I am providing below some easy methods of preparing these delicious and differently tasting spice powders so that you may be able to get an idea of preparing these tasty and varying types of spice powders (using red chilies, coriander seeds, mustard seeds, cumin seeds, and curry leaves in different combinations adding pulses/lentils also) on your own.

Images of Different Types of Spice Powders

Spicy multipurpose powder just prepared and ready for use

Spicy multipurpose powder just prepared and ready for use

Another type of powder put into air-tight container for daily use.

Another type of powder put into air-tight container for daily use.

Do you Like Spice Powders? Please, Rate my Hub

Fry Time & Preparation/ Grinding Time

Prep timeCook timeReady inYields

5 min

5 min

10 min

.200 grams powder per week for 4 member family

Ingredients for Spice Powders

curry leaves two bunches

curry leaves two bunches

green peas

green peas

yellow split pigeon peas

yellow split pigeon peas

Black pigeon dehulled peas

Black pigeon dehulled peas

mustard seeds, cumin seeds

mustard seeds, cumin seeds

Red chillies

Red chillies

coriander seeds

coriander seeds

Ingredients Required for Spice-Powders

  • 100 grams green pulses( green pigeon pea), no need to fry
  • 50 grams yellow pigeon split-peas, to be fried dry
  • 30 grams black pigeon hulled peas or split peas, to be fried dry
  • 15 to 20 nos. Red dry chillies, to be fried with a little bit oil
  • 10 grams dry coriander seeds, to be fried with a little bit oil
  • 3 to 5 grams mustard seeds, -----------Do-----------------
  • 2, 3 grams cumin seeds, -----------Do----------------------
  • 5 grams tamarind (optional), without seeds (while grinding)
  • 2 spoonfuls salt, while grinding
  • 1 spoon turmeric powder, while grinding
  • one or two bunch green curry leaves (sweet neem leaves), either fried or raw (optional)

Instructions With Images for Spice Powder Preparation

frying pulses in dry pan

frying pulses in dry pan

change in colour of fried pulses

change in colour of fried pulses

a bit oil for frying other than pulses.

a bit oil for frying other than pulses.

fry red chillies, then add mustard and cumin seeds and then coriander

fry red chillies, then add mustard and cumin seeds and then coriander

before removing from heat add sweet neem(curry) leaves, mix them and remove from heat.

before removing from heat add sweet neem(curry) leaves, mix them and remove from heat.

after cooling put all pulses and other ingredients into grinding jar and grind.

after cooling put all pulses and other ingredients into grinding jar and grind.

final powder ready for use after grinding.

final powder ready for use after grinding.

Instructions for Preparing Spice Powders

  1. Take the green pulses direct into a grinding jar without frying. They will be ground as they are along with other ingredients when grinding takes place.
  2. Now, light the stove and put the frying pan on the flame (hollow deep) and heat it for 10 seconds.
  3. Dry fry the yellow split peas in the dry pan without adding any oil for 1 or 2 minutes so that their color transforms to a reddish yellow shade and remove them into a large plate to cool.
  4. Similarly, fry the black-hulled or hull removed pulses also in the hot pan till they fry to a light yellowish/ reddish color and remove them to cool. You can remove them into the same plate in which yellow peas were kept for cooling.
  5. Now, add a tablespoonful of edible oil into the frying pan and fry the red chilies and the mustard seeds and cumin in it and thereafter, add the coriander seeds and curry leaves also into the pan and fry for a while till all the seeds begin making splitting sounds.
  6. Now, remove the pan from flame and allow the ingredients to cool for some time (say for 2, 3 minutes).
  7. Then, transfer all the ingredients into the grinding jar in which the green peas were kept at the beginning. Add salt and turmeric powder and some tamarind also (for taste) as instructed in the ingredients table.
  8. Grind the whole ingredients in the grinding jar for one minute giving breaks after every 20 or 30 seconds of grinding for mixing them with a spoon during those breaks for a better grinding.
  9. Now, your spicy, multi-purpose spice powder is ready for use.
  10. Remove the powder in a container having a lid and store it dry till it lasts. Whenever you want to prepare your recipes with this spice powder, add one spoonful or something like that to your recipes while cooking or after frying is completed.

Multiple Uses of Spice Powders

I don't think anybody there, who does not like spicy food stuff. Do you?

These spicy powders are going to be for multipurpose uses.

  • You can use the spice powder for preparing your snacks by sprinkling the powder on them after or during cooking or frying them.
  • You can use it for preparing tasty and delicious soups.
  • You may have it instead of the sauce or chutneys at your breakfast tables for eating your bread loaf or toasts, idlis, burgers, dosa or any other kind of breakfast stuff of Indian or continental cuisines.
  • It is very useful in preparing all your curries, both vegetable and also non-veg items. Simply, you will have to add these powders to those recipes while cooking them. You can add one teaspoonful to three teaspoonfuls of these powders according to your tastes and likings and experience the difference it brings to your recipes.
  • All your family members will definitely enjoy these spiced up foodstuff pouring off best compliments upon you.
  • Further, these spice powders are good from your health point also as they do not do so much harm as other packed food items that you purchase from stores or consume at eateries.

Idli Spice Powder Preparation in a Different Style

About Idli Spice Powder Video

In this video, they have used the following ingredients:

Coriander seeds, Bengal gram, Black gram, Red chilies, fenugreek, cumin seeds, tamarind, curry leaves - all fried in a little bit of oil and ground in a mixie adding salt and turmeric powder. The video is in a Telugu language but they provided the subtitles in English.

My Style of Using These Spice Powders

I have given above, my experiences of the spice powders being prepared and used by me. I use the powder for any kind of preparations.

  • We eat idlis with this powder. Half-a-teaspoonful of spice powders is enough for eating four idlis.
  • Similarly, you can eat any kind of your breakfast item with this powder by simply applying a little bit powder to the toasts.
  • When preparing curries, I add one or two spoonfuls of this powder according to the type of curry being prepared. If it is a fried curry with lady's finger, beans or bell chilies, I add the powder after it gets fried and before removing from the heat, along with some salt.
  • If it is plain (cooked in a cooker) curry, then also I add some powder into it during cooking or before removing it to the bowl.
  • When I prepare curries with tamarind juice, I add two spoonfuls of this powder with salt and some turmeric powder while cooking itself.

So you are able to see that it is a multi-purpose spice powder with lots of uses. You may invent your own kinds of uses of this powder and prepare tasty delicious recipes that give enjoyment to your family.

Your appetite will also be increasing while tasting these dishes.

So, give a try at these spice powders and have your nice, delicious recipes prepared using these multi-purpose spice powders to enjoy a spicy life.

Comments

Venkatachari M (author) from Hyderabad, India on September 23, 2020:

Thanks, my Bro. I hadn't published any post for a long time here. I think of doing so as I feel the need and store some topics also. I am busy with the daily home chores and unable to spare time so that I can put my thoughts into words.

But now, I will try the challenge being offered by you. Thanks again.

Bill Holland from Olympia, WA on September 22, 2020:

I just stopped by to see if you had written anything new of late. I hadn't seen an article in quite some time from you. I will have a new challenge for you to try tomorrow if you are interested.

Take care, my friend, and be safe!

Venkatachari M (author) from Hyderabad, India on April 23, 2018:

Very nice to hear from you that you make your own spice powders, Chitra.

Homemade powders are always good and pure in quality also. You can prepare it according to your own tastes by changing the ratios also. Thanks for the valuable comment.

Chitrangada Sharan from New Delhi, India on April 23, 2018:

Wonderful article about spices and the preparation of spice powder. I grind and make my own spice powders. Homemade spice powders are the best. They are fresh and pure and the aroma is great.

I would like to try your combination of ingredients. Thanks for sharing this useful hub!

Venkatachari M (author) from Hyderabad, India on August 16, 2016:

That's a very good attitude. I also try to look at multiple cultures, their recipes, habits, dressing codes, music, history and everything and get some good from them.

Gina Welds Hulse from Rockledge, Florida on August 16, 2016:

I love learning about new cultures and have traveled extensively as a result. It is no pain for me. I love it and I think everyone should expand their boundaries of travel, taste, music, dress...to create a more rounded, loving, caring and open-minded individual.

Venkatachari M (author) from Hyderabad, India on August 16, 2016:

You are most welcome, Gina. I appreciate your taking pains in knowing about different food cultures.

Gina Welds Hulse from Rockledge, Florida on August 16, 2016:

Ah! Thanks for clarifying! That certainly helps. I actually have all those ingredients, except the curry leaves, but I can get those readily. Thanks, again, Venkat.

Venkatachari M (author) from Hyderabad, India on August 16, 2016:

Yes, Gina. When you say dhal, they generally refer to split yellow pigeon peas. But, the more appropriate term is Arhar dal (also known as Toor dal). Because dhal can refer to any variety of dal. There are the split yellow pigeon peas, the black pigeon peas, and the green pigeon peas which are all in the category of dal. Each one of them can be used for making the mixed spice powders.

Gina Welds Hulse from Rockledge, Florida on August 16, 2016:

Yes, I use all of those spices, but I never thought of using beans/peas in that fashion. Is the split pigeon peas called dhal in India? Pardon the ignorance. I'm asking because I have a big bag of dhal, and they look like the image you shared.

Venkatachari M (author) from Hyderabad, India on August 15, 2016:

Thank you, Gina. It is really a good, healthy recipe and the spices mentioned herein are all healthy too for your body. You should try them.

Gina Welds Hulse from Rockledge, Florida on August 15, 2016:

I absolutely must try this!!! I use turmeric everyday in various ways, but this spice powder sounds wonderful. I could smell the aromas as they combine just from reading your article. This is actually a great blend of anti-inflammatory spices. I look forward to making it.

Venkatachari M (author) from Hyderabad, India on May 21, 2015:

Thanks for the reply, Parul. Now, I am free. The marriage was over yesterday and there was the Satyanarayan vrat today. I returned home in the evening. It was a great hectic week.

Parul Srivastava from Lucknow,India on May 18, 2015:

Thanks Sir, for visiting and commenting.

Venkatachari M (author) from Hyderabad, India on May 17, 2015:

Hi, Parul. Thanks for the visit and nice comment. I like to visit the spicybhojan blog and learn new things. Presently, I am busy with my brother's son marriage.

Parul Srivastava from Lucknow,India on May 15, 2015:

Thanks for sharing these spice preparations of south.My mother says she will try these wonderful spices.She also has a blog of food,

http://www.spicybhojan.blogspot.in

You are welcome to visit it.

Venkatachari M (author) from Hyderabad, India on January 03, 2015:

Many thanks Mary, for liking my hub and adding it to your to do list. It is quite right that we need some spice in our life to enjoy it.

Thanks for your voting and nice comment.

Venkatachari M (author) from Hyderabad, India on January 03, 2015:

Peachpurple, I would rather say these are more better than packed spice as home made are more healthier.

Thank you for your visit and nice comment.

Venkatachari M (author) from Hyderabad, India on January 03, 2015:

Phyllis, it's great to see you like these spice powders. Thanks for your visit and nice comment and sharings.

Mary Craig from New York on January 03, 2015:

I have added this to my to do list! Great spices prepared well. We certainly can't live without a little spice in our life ;)

Voted up, useful, and interesting.

peachy from Home Sweet Home on January 03, 2015:

This homemade spice is similar to pre packed spice right?

Phyllis Doyle Burns from High desert of Nevada. on January 03, 2015:

Venkatachari, I intend to make this spicy powders to add taste and zest to my cooking. Thank you for sharing these great tips. Your photos really enhance the hub and help a lot. I am excited to make and use these powders. voted up, awesome, interesting and H+ , G+

Well done, my friend.

Venkatachari M (author) from Hyderabad, India on June 25, 2014:

You are welcome and thanks for liking my hub.

Bill Holland from Olympia, WA on June 25, 2014:

Wonderful information. I love spicy foods and I can use your information. Thank you.

Venkatachari M (author) from Hyderabad, India on June 22, 2014:

You are welcome. I knew that people may not find some ingredients easily available. But you can adjust things according to your convenience. I have given an idea how to prepare things. You may input your own ideas and make it better to suit your needs and circumstances.

Mary Wickison from Brazil on June 22, 2014:

I live in Brazil and some of these things aren't readily available to me. I may need to make a few adjustments but your explanation of how to do this is wonderful. Our spice powder here leavesa lot to be desired.

Thanks for this.

Venkatachari M (author) from Hyderabad, India on June 19, 2014:

You are welcome. And happy that you like it. I hope you will definitely enjoy preparing and tasting it.

preweb from UK on June 19, 2014:

Nice preparation of spice powder. Thanks for sharing.