Sambar Powder is an Indian condiment that gives a delicious flavor to the sambar recipe. Sambar Masala is a mandatory recipe in every South-Indian home. In south India, Fridays are made for making sambar, it’s a kitchen rule in my home.
What is sambar powder made of?
Blending Lentils, spices, and Red chiles together in a good amount gives you a perfect sambar powder with flawless aroma.
How to make homemade sambar powder?
In my home, we don’t buy sambar powder in shops, buying market sambar powder is quite expensive compared to our homemade one. Everyone has their own unique style. Adding the lentils & spices in a good proportion is more important for the taste of perfect homemade sambar powder. My mom is an expert in it, I learned this recipe from my mom. My mom makes this sambar powder in bulk quantity, so she used to dry all these ingredients under sunlight and grinds in the mill. We grind this sambar powder once every 6 months and store it in an airtight container.
What can I use instead of sambar powder?
Instead of sambar powder, I would recommend using multi-purpose kuzhambu milagai powder is available in the myclickandtick blog, do check with this link -> –> -> All-purpose Kuzhambu Masala Powder
Which sambar powder is best?
The first thing is Choosing good quality lentils and spices, dry chilies are more important for perfect sambar powder. next dry roasting /drying under sunlight is more important. Everyone has their unique style of making sambar powder, some add dried coconut to it. But, I skip coconut adding in sambar powder since we make in bulk quantity and store it for 6 months, coconut may spoil the powder soon.
Also, when I am free, I used to grind fresh masala for making sambar in a small amount, If you like to add fresh sambar powder for making sambar for 5-6 people, Check this link for the recipe-> Sambar Recipe.
Where to use sambar powder?
I would like to recommend my other masala recipes collections with this post Do visit this,
Come I will you how to make perfect sambar powder at a home in an easy way.
Learning and sharing is real happiness !!!
Sambar powder recipe | Homemade sambar powder | Sambar Podi| How to Make Sambar Powder at Home
For Bulk storage- 6 months
- ½ Kg Red chilies (long red variety)
- ¼ Kg Kashmiri chilies
- 1 Kg Coriander seeds
- 50 gm Turmeric (long variety, we call it as virali manjal)
- 100 gm Channa dal
- 200 gm Toor dal
- 100 gm Pepper (Black, whole)
- 50 gm Cumin Seeds
- 2 tbsp Fenugreekseeds
- 2 tbsp Mustard (optinal)
- Dry all the ingredients under sunlight for 3 days.
- Dry roast all the ingredients separately and allow it to cool.
- Do not over roast it.
- Grind it as a fine powder, spread the sambar powder in the broad plate, allow it to cool for 2 hours & store it in an airtight container.
- Try it your kitchen enjoy the flawless aroma sambar powder in your recipes everytime you use .
- Do not over roast the ingredients.
- Do not handle the sambar powder with wet hands, use it with clean spoons.
- Some people add rice, but I skip adding rice, it will make sambar to overflow and to avoid bugs.
- Divide your bulk sambar powder into tightly sealed containers, and keep out the limited quantity in a separate container for frequent usage.
Step-by-step pictorial method of how to make sambar powder recipe:
Step 1: Dry all the ingredients under sunlight for 3 days. make sure, do not make it.
Step 2: Dry roast all the ingredients separately, -> dry roast coriander seeds until it turns golden with a good aroma comes. and keep it aside (do not over roast.) set aside.
Step 3: With the same pan, dry roast dried red chilies, and Kashmiri chilies, and keep aside. don’t change the color.
Step 4: Dry roast the Turmeric (long variety, we call it virali manjal), and keep it aside.
Step 5 : Dry roast the Channa dal & Toor dal on low flame, till it turns golden brown color.
Step 6: Dry roast the Black Pepper until it pops up.
Step 7: Dry roast the cumin seeds, keep them aside
Step 8: Dry roast the fenugreek seeds and keep them aside
Step 9: Dry roast the Mustard seeds carefully on low flame and keep them aside.
Step 10: Grind it into a fine powder and cool it on a broad plate for a few hours and store it in an airtight container and use it for 6 months. Do not handle wet hands, use them with a clean spoon.
Try it, taste it, and enjoy the sambar powder recipe in your kitchen.
Sambar powder can be used for all veg curry, veg side dishes, a variety of Sambar recipes, few dal rasam recipes.
If you try this recipe and leave a comment below, let me know how it turns out for you. Tag me @myclickandtick and#myclickandtick on Instagram.
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