Sambar is one of the important part in our cuisine. We make it atleast couple of days a week. We never buy readymade sambar powder, because it is little expensive for a small packet, because we use them a lot. She has never made sambar powder too, what we do is mix few spice powders together and add it to sambar. It taste good. You can check out all my sambar recipe, i follow that always..
But recently i got a request my my viewer. She asked me to post sambar powder recipe. So i decided to give it a try. I researched a little and modified few recipes to my taste and finally made a decent sambar powder. I stored it in a container and it was sitting on the cupboard for a while. Couple weeks back i decided to give it a try, i made a shallots sambar using that and when i tasted it, i was like WOW..It tasted so different than out usual sambar. My sister was drinking that all by itself. Now this sambar powder is in my spice cupboard always. I hope it will be in yours too..
Preparation Time : 15 mins
Cooking Time : 30 to 35 mins
Makes : 2 to 3 cups
Dry Red Chilli – 3 cup packed
Whole Coriander Seeds / Mullu Malli – 1.5 cup
Mustard Seeds / Kaduku – 1 tblspn
Fengreek Seeds / Methi / Vendayam – 2 tsp
Cumin Seeds / Jeerakam – 2 tblspn
Toor dal / Tuvaram Paruppu – 3 tblspn
Channa dal / Kadalai Paruppu – 3 tblspn
Urad dal / Ulundu Paruppu – 3 tblspn
Whole Pepper – 2 tblspn
Turmeric Powder / Manjal Podi – 2 tblspn
Asafoetida / Hing / Kaya podi – 1 tsp
Take a heavy bottom pan. Heat it on a very low heat.
First add in all the three dals, roast them for few mins till they turn couple shades darker.
Now add in pepper, fenugreek, coriander seeds and roast them for few mins till they turn light golden.
Now add in dry red chilli and roast them for few mins.
Add in mustard and cumin seeds. Roast all these ingredients till they turn nice and golden.
Remove them to a bowl and allow it to cool down completely.
Take them in a blender and powder it little, add in turmeric powder and asafoetida powder and powder all these finely.
Transfer it to a plate or paper to cool it completely.
Store this in air tight container.
1) Roast all the ingredients on a very low flame.
2) I have added all ingredients together and roasted, if you are scared that you will burn any of the spices, then roast all the spices separately one at a time and grind them together.
3) Store this in a air tight container.
4) If you are making a huge batch and you want to store it for longer time, then i suggest you to store them in fridge. Remove small amount of powder in a small container and keep in cupboard.
|Take all your ingredients|
|Start by roasting dals in a very low flame|
|When it has turned couple shades darker|
|Add whole pepper|
|Whole fenugreek seeds|
|Whole coriander seeds|
|Roast them till they turn light golden|
|Add dry red chilli..|
|Add mustard seeds|
|Let them all roast on a low flame till they turn golden|
|Remove them to a bowl to cool down|
|Add the blender|
|Add turmeric powder and asafoetida|
|Let it cool|
|Store in air tight container|