Sambar powder recipe | Homemade sambar powder | Sambar Podi| How to Make Sambar Powder at Home
Sambar Powder is a mandatory recipe in every South-Indian home, that gives a delicious flavor to the sambar recipe. Making in bulk and storing saves time, it's difficult to grind fresh masala every time in rush times. Here, I share with you the authentic sambar powder recipe, which I learned from my mom.
Ingredients
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)
Instructions
- 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 .
- You can use this Sambar powder for all veg curry, veg side dish, for all variety of Sambar recipes, few dal rasam recipes.
Notes
- 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.