Southern Indian Spices for Vegetables

Chef’s Note

“Here are the spices needed to make 1 – 1 1/2 lbs. of vegetable curry, southern Indian style.”








  • 1 teaspoonbrown mustard seeds
  • 1 teaspoonUrad Dal
  • 12 teaspooncumin seed
  • 18 teaspoonhing
  • 5 smalldried red chilies
  • 3 tablespoonsoil
  • Directions

  • In a small frying pan put the oil, mustard seeds, urad dal (split white not whole), and cumin seeds. Tear each of the dried chilies into 2-3 pieces and add to the mixture.
  • Heat over high heat.
  • To cook evenly, keep moving the spices around as the spices cook.
  • After the mustard seeds start popping and the urad dal turns a very light brown, quickly sprinkle in the hing and remove from heat.
  • You can then stir the spices into cooked lentils or vegetables.
  • Variations:You may also add 1/4 teaspoons fenugreek seeds (methi) and/or 1 teaspoon chana dal, depending on which vegetables you are adding the spices to.
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