Homemade Sambar Powder

I had posted an Instagram story this weekend about my homemade sambar powder and many of you messaged me for the detailed recipe. My grandmother always used to say ‘sambar made by two different people will never taste the same’. There are trillion ways of making sambar and the taste differs from person to person.
Typically sambar is made in South India but it’s one of the favorite dishes across India.

Some recipes need fresh coconut paste while some other recipe asks for roasted coconut paste, the taste changes a lot there. In Some parts of South India shallots are the most important ingredient in sambar while others use normal onions.
What ever the recipe you use one thing which is most important in a Sambar is sambar podi(powder). Almost all the masala powder companies in India make sambar powder and again their sambar powder is entirely different from one another. I have used almost all of them and the sambar made using them are pretty good too.
This weekend we planned to prepared sambar, but I ran out of sambar powder. So I decided to try my hands on homemade powder, which led to an aromatic kitchen and a bottle of freshly ground sambar powder.
I’m not gonna buy sambar powder from outside anymore. You guys can follow the recipe below and make sambar powder at home.

Ingredients:

Dried Red chilly: 30 Nos
Coriander Seeds: 8 tablespoon
Cumin seeds: 2 tablespoon
Chana Dal: 2 tablespoon
Urad Dal: 2 tablespoon
Asafoetida(Hing): 1 tablespoon
Methi Seeds ( Fenugreek seeds) 1 tablespoon
Black pepper: 2 tablespoon
Curry leaves: A bunch

Preparation:

  • Dry roast each ingredient one by one and leave it to cool.
  • Grind all the dry roasted ingredients together after cooling.
  • Make sure you grind them into a fine paste.
  • Store the sambar podi (powder) in an air tight container.

Tips:

  • Do not dry roast all the ingredients together as each one of them has different roasting time.
  • Make sure you do not burn the ingredients while roasting.
  • Keep sauteing the ingredients in low flame until perfectly done.
  • You can also roast half a cup of desiccated or dried coconut(kopra) to the ingredients for grinding for a different flavor. 

My sambar tasted much better with homemade sambar powder. Do spare your 10 minutes and try home made sambar powder leaving you kitchen aromatic with the fragrances of freshly ground spices.

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