Sambar Powder - one of the main ingredients required to prepare sambar. It is used especially in South Indian homes on a daily basis in sambar, kootu or even poriyals. There are quite a few varieties of sambar powders available in the market, but nothing can beat the flavor of home made sambar powder/podi. This can be prepared in bulk and stored in air-tight containers for up to 6 months.
Every household has its own version of sambar powder. This one is my mom's version and now I prepare it the same way too.
Prep Time: 30 minutes
Ingredients:
- Red chillies (long variety) - 250 gm
- Coriander seeds/Dhaniya - 250 gm
- Bengal gram/channa dal - 50 gm
- Toor dal - 50 gm
- Urad dal - 50 gm
- Turmeric powder - 50 gm
- Black pepper (whole) - 50 gm
- Cumin seeds/jeera - 25 gm
- Fenugreek seeds/methi 50 gm
- Mustard seeds - 1 tbsp
How To Prepare Sambar Powder:
- Dry roast red chillies along with channa dal till the dal turns golden brown, and the chillies turn a wee bit brown (DO NOT burn/blacken the chillies), remove them and keep aside.
- Next dry roast urad dhal till the dal turns golden brown and keep aside.
- Follow it up with dry roasting toor dal, jeera and pepper (Each Separately) until the dal turns golden brown, jeera will splutter and give out a nice aroma and the pepper also gives out nice aroma, remove and keep them aside.
Next add mustard seeds, let them splutter, remove and keep aside. - Then add coriander seeds and dry roast till they turn a light brown color and give out a nice aroma, remove and keep aside.
- Next add the fenugreek seeds and roast them till they turn light brown, remove and keep aside.
- Let all the ingredients cool down, then grind together with turmeric powder in a mixer to a fine powder.
- Allow the powder to cool down and then store in a clean airtight container.
Notes:
- You can add hing too if you like, about 1 tsp. Add it at the time of grinding.
- Adjust red chillies quantity according to your spice level.
1 comment:
I used sambhar powder in lot of my cooking. So making at home is such a good idea. Love it.
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