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
Ingredients:
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
Method:
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.
Notes:
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.
Pictorial:
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| Take all your ingredients |
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| Start by roasting dals in a very low flame |
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| When it has turned couple shades darker |
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| Add whole pepper |
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| Whole fenugreek seeds |
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| Whole coriander seeds |
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| Roast them till they turn light golden |
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| Add dry red chilli.. |
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| Roast them |
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| Add mustard seeds |
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| Cumin seeds |
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| Let them all roast on a low flame till they turn golden |
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| Remove them to a bowl to cool down |
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| Add the blender |
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| Add turmeric powder and asafoetida |
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| Powder them |
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| Let it cool |
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| Store in air tight container |
Hi, Is it essential to add toor dal to the mixture inspite of that being the main ingredient in preparing Sambhar??
can we add coconut to grind it
I absolutely loved ur blog! Fabulous! Love the step by steps. 🙂
@AnonymousIf you add coconut then the powder wont stay for a long time. It will get spoiled.
@SadhanaAdding roasted toor dal adds another dimension of flavour to the powder. If you dont want you can leave it, but i strongly recommend adding it.
Hi Arthi,
Tried your Sambar podi receipe..It's awesome…Also please give home made pulikulambu powder receipe also…..
Hi Arthi
Tried your Sambhar podi reciepe..It's awesome….Please give the receipe for puli kulambu podi also….
@Sindhu
Sambar is a tasty dish. Preparation of sambar is an art not many know of. This article captures the process very diligently… There are many ready mixes of sambar powder are available in market such as http://hemsfoods.com/products/sambar-powder. People can try using those.
Is it mandatory to add hing? Does it make a big difference in taste if we skip it?
Thanks
@AnonymousHing is a must ingredient, it gives the aroma for the sambar. So try to get your hands on those
Hi Aarthi,i tried this sambar powder ,its very nice and very different from what i was using all these day…thanks for the recipe…
I get hyperacidity with red chillies. I always try to avoid it. Can I substitute it with peppercorns?
@Anonymousyou can skip it. And when u make sambar just add which ever spice ingredient you prefer.
Can we also add Curry Leaves?
@Anonymousyes u can
This is my third time making your sambhar podi recipe. I have to say it's tastes very authentic and my shallot sambhar tastes yum!! Thank you for sharing your recipe with us <3
Hi, Can you give the measurements in grams or Kgs
Hi I love all your cooking photos and instructions so clear n easy to follow thank u so much
Can you please give a recipe for chai masala pls we drink lots of tea
Thanking u
Awesome recipe
Hi can u give the measurements for red chilli and coriander seeds in grams.thanks
@Anonymousnot sure about the grams, u can measure it in one single cup
Hw much month its good
Hi aarthi..I'm new to your blog but even though I fall in love with all ur recipes… Can you tell me how much does ur 1 cup measures in ml..
@monicamy 1 cup measures 240 ml
@Thilagavanirajeshkumarit will be good for over 2 to 3 months. Store in fridge for long shelf life and to retain freshness
please give the measurement of redchilli and malli in grams.
@RANJITHAM PRINCE not sure about the grams, u can measure it in one single cup
Hi,i have tried your sambar powder recipe.First time I followed all the above instructions and it came perfect.but the second time when I tried the same, the pepper mix when high it seems, can u suggest me a tip to alter the same?
@Sanjanaadd some more coriander and chana dal
1 cup means how much quantity in ml. Please tell.
@Anonymousmy 1 cup measures 240 ml
somehow this didn't turn out flavorful at all..
@Anonymoussorry to hear it, what problem did you faced
Hi, can u please tell everything in terms of grams..So that we can be more sure.
@Kalpana Anbalaganuse single cup to measure all these
Can you let me know how many grams of red chilly to use ?
hi Aarthi….love your recipe they are amazing….can you please upload chai masala recipe…
Can i use this sambar powder to other puli kulambu.. Plz reply
Yes u can use
Hi,
Could you give the recipe for ITC Thanjavur Sambar powder.
I like your recipes a lot and follow you in FB . Keep up the good work
Regards,
Lakshmi