Sambar powder recipe, homemade sambar podi recipe
Usually, there are several versions of sambar powder recipe. I learned this version from my mom. This sambar powder recipe can be used in multi-pupose ways like you can add it in curries, sambar, kuzhambu, gravies etc. It is very easy to make and less spicy too.
For your sambar to be flavorful or delicious, using an aromatic sambar powder is required. A sambar powder recipe should have the right quantity of ingredients and should be roasted properly. Even if one ingredients is not roasted properly, taste of the sambar might be different.
I wanted to post the sambar powder recipe since long time, finally I am posting it now. Everytime, when the sambar powder gets over, I have to ask my mom to send it for me but not anymore. I have started making my sambar powder in batches and it also keeps well for a long time.
Hope you all like my sambar powder. I have given sambar powder recipe to make in small quantity at home. I will post another sambar powder recipe to make in a large quantity. Have a tasty and flavorful sambar with rice and enjoy!
Other homemade powders required for making indian food are:
bajji, bonda pakora mix
garam masala powder
kuzhambu milagai powder/chilli powder
urad dal flour
Coriander seeds – 2 tbsp
Red chillies – 13 nos.
Peppercorns, milagu – 1 tsp
Fenugreek seeds/vendhayam – 1 tsp
Cumin seeds/jeeragam – 1 tsp
Turmeric powder/manjal thool – 2 and 1/2 tsp
Toor dal – 1 tsp
Channa dal/kadalai paruppu – 1 tsp
Sun dry method
Spread the ingredients in the newspaper. Sun dry all the ingredients for 5 to 6 hours until they turn roasted and crispy. Cool them down completely. Then grind it to a fine powder and store it in an airtight container.
Dry roast method
1. Keep all the ingredients by your side. On medium-low flame, dry roast peppercorns in a pan until aroma wafts and peppercorns turn little dark in color. Then set it aside to cool down.2. Dry roast cumin seeds until they turn light brown in color. Then set it aside to cool down. Now dry roast coriander seeds on medium-low flame until it turns light brown and nice aroma comes.3. Once coriander seeds are roasted to light brown, then cool it down completely. Then dry roast red chillies until dark brown and set aside.4. Now dry roast fenugreek seeds/vendhayam until its color changes to light brown and then set it aside. Now dry roast toor dal until light golden brown.5. Set the toor dal aside and dry roast channa dal to golden brown on medium-low flame. Then set aside and let it cool down.6. Once all the ingredients have cooled down completely, grind all the ingredients to a fine powder.Now, sambar powder recipe is ready!
- You do not have to roast the turmeric powder. Just add it while grinding.
- Make sure you cool down the ingredients completely before grinding or even after grinding and then store it in an airtight container.
- Always use a clean and dry spoon while handling the sambar powder.