Sambar Powder is a must in all South Indian households. Usually, we prepare sambar powder in kgs for a whole year at my mom’s place. When I go for vacation mom packs me sambar powder for a year. But this can be prepared at home easily.
Using a mixer, sambar powder can be ground to a coarse powder only. But while grinding it in the mill we used to get smooth powder. The smooth powder gives you the perfect smooth sambar. Where there is no mill to grind the powder, you can make it using a mixer. Use a high watt or high-speed mixer to make the sambar powder.
Dry roast all the ingredients separately and cool it completely. Then grind in the mixer and sieve it thoroughly. Again grind the remaining coarse sambar powder and sieve it until all the powder is done. You will be left with a little coarse sambar powder. Don’t throw that coarse powder, instead use it in the poriyal. That gives a nice flavor to the poriyal. Now let us see how to prepare this recipe.
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- 1 cup Dry Red Chili (round chili) heaped
- 1 cup Coriander seeds
- 1/3 cup Chana dal/kadalai paruppu
- 1/3 cup Toor dal/Thuvaram paruppu
- 2 tbsp Fenugreek seed/vendayam
- 1 tbsp Cumin seeds/Jeera
- 1/2 tbsp Pepper
- 1 tsp Turmeric powder
- 1/2 tsp Asafoetida/hing
- Heat a tawa on medium flame. Roast dry red chili until it is puffed up. Once done place it on a plate. In the same pan dry roast coriander seeds until a nice aroma comes. Once done place it on a plate. In the same pan dry roast toor dal until it turns golden brown. Once done place it on a plate.
- Now dry roast chana dal, fenugreek, cumin seeds separately until they turn golden brown and a nice aroma comes. once done place it on a plate.
- Finally, roast peppercorns for a min and place it on the plate. Let all the fried ingredients cool completely. Once cooled transfer the ingredients to the mixer. Add hing and turmeric powder before grinding it to smooth powder.
- Once the ingredients are ground to smooth powder transfer it to a sieve and sieve it thoroughly. If any coarse powder is left grind it again and sieve it until all the powder is sieved. Homemade aromatic sambar powder is ready.
- The color of sambar powder depends on how you roast the ingredients.
- Do not leave it unattended as the ingredients may burn easily.
- You need to continuously saute to get the even color.
- Except for turmeric powder and hing, all the other ingredients should be dry roasted separately as each takes different time to roast.
- You can even add a handful of curry leaves while sauteeing. Generally, we don't add as we will be tempering curry leaves while making sambar.
- For half a cup of toor dal, you can add 2 tbsp of sambar powder where it yields sambar for 4 people.
Homemade aromatic sambar powder is ready to use in the sambar.
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