Saturday, 4 April 2020

Sambar Powder/Sambar Powder Recipe/How to make Sambar Powder at Home/Homemade Sambar Powder Recipe

Sambar Powder is another essential ingredient in South Indian cooking for making sambar and also other vegetable poriyals. Today, I am going to share sambar powder recipe that we make in our family. I am sharing smaller quantity version which you can grind at home and larger quantity version which you can grind in the mill. Do try out this aromatic Sambar Powder recipe and post your comments here. Meanwhile do check out other interesting and flavourful and basic podi varieties here.

Here’s how to make Sambar powder with step by step photos…
Ingredients
Dry Red Chillies/Kaindha Milagai
30-35
Coriander Seeds/Dhaniya
½ cup
Thur Dal/Thuvaram Paruppu
¼ cup
Channa Dal/Kadalai Paruppu
2 tbsp
Black Pepper/Milagu
1 tbsp
Cumin Seeds/Jeeragam
1 ½ tsp
Fenugreek Seeds/Vendhayam
1 ½ tsp
Turmeric Powder/Manjal Thool
1 tsp
Oil
¼ tsp
Preparation Time & Grinding: 10 minutes      Recipe Cuisine: South Indian
Cooking Time: 10-12 minutes
Author: Priya Anandakumar

Ingredients

Method
Heat ¼ tsp of oil in a pan and fry the dry red chillies on medium flame and transfer it to a plate.

In the same pan, add the coriander seeds/dhaniya and fry until nice aroma arises. Keep stirring to avoid it from burning. Transfer it to a plate.

Dry roast tur dal, channa dal one by one, until they turn to golden brown color and transfer it to a plate.

In the same pan , dry roast black pepper, cumin seeds, fenugreek seeds  and transfer it to a plate.

Let all the ingredients cool down completely.

Now transfer it to a mixer and grind it to fine powder. Add the turmeric powder and grind it one last time.

Yes, aromatic and flavourful Sambar Powder is ready to be used. Transfer it to clean glass bottles or airtight containers and store it for future use.

Suggestions:
When making small quantities you can fry the spices and grind it at home. But when you are making in larger quantities, it is better to sun dry all the ingredients for one or two days and then give it in the local mill for grinding.

Here’s the measurement for larger quantity to be sun dried and ground in mill
Dry Red Chilli
½ kg
Coriander Seeds/Dhaniya
¾ kg
ThurDal/Thuvaram Paruppu
300 gms
Channa Dal/Kadalai Paruppu
150 gms
Black Pepper/Milagu
100 gms
Cumin Seeds/Jeeragam
50 gm
Fenugreek Seeds/Vendhayam
50 gm
Whole Turmeric/Manjal
100 gm

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Priya Anandakumar