Easy to make, aromatic, and tasty sambar powder, that can be prepared easily at home.
This easy sambar powder recipe is my favorite, I like it so much that I have never stopped making it after I learned to make it. It has a magnificent flavor and a wonderful texture.
Sambar is a staple recipe in south Indian houses. They serve sambar with breakfast dishes, like dosa idli and pongal, and also they serve it with rice. It is also served in grand feasts, along with other vegetable curries and sidedishes.
There are ready-made sambar powders available in the market. But homemade one tastes better and it always gives you a kind of satisfaction.
It is freshly prepared in your kitchen, it is aromatic and you can store it in an airtight container at room temperature for a month.
You can use the dry jar of your blender to powder it or you can use coffee grinder to grind it.
HOME MADE SAMBAR POWDER RECIPE
200 grams
40 minutes
5 minutes
45 minutes
This easy sambar powder recipe is my favorite, I like it so much that I have never stopped making it after I learned to make it. It has a magnificent flavor and a wonderful texture.
INGREDIENTS
- 4 tablespoons of coriander seeds
- 1/2 teaspoon of black pepper corns
- 1/2 teaspoon of asafetida powder
- A sprig of curry leaves
- 1 teaspoon of fenugreek seeds
- 2 teaspoons of cumin seeds
- 2 teaspoons of turmeric powder
- 25 whole red chilies
- 1 teaspoon of rice (basmati rice or any white rice)
- 1 tablespoon of chana dal
- 1 tablespoon of urad dal
- 1 tablespoon of toor dal
METHOD
- Heat a thick bottomed pan, over a medium heat.
- Add all the ingredients,( except turmeric powder and asafetida powder) separately into the pan and dry roast them separately for 3 to 4 minutes, or until a nice aroma comes (you can roast the curry leaves and red chili together).
- Keep until they comes to normal temperature. Transfer the ingredients into a blender, add the asafetida powder and the turmeric powder and powder smoothly.
- Store in a clean and dry air tight container in room temperature.
NOTE
You can pass the powder through a sieve, to make it more fine.
You can store it in room temperature for a month.
You can find all the ingredients in Indian stores.
Make sure the curry leaves are clean and dry.
HOW TO USE
For one cup of dal, measured in a 250 ml cup add 1 to 1 and 1/2 table spoons of this home made sambar powder.
VARIATIONS
You can reduce the amount of red chilies to 20 if you do not want your sambar that spicy.
If you like more red color in your sambar, you can add 20 regular red chilies and 5 kashmiri red chilies, or 15 regular chilies and 5 kashmiri red chilies.
STEP BY STEP PICTURES
Heat a thick bottomed pan, over a medium heat. Add all the ingredients,( except turmeric powder and asafetida powder) separately into the pan and dry roast them separately for 3 to 4 minutes, or until a nice aroma comes (you can roast the curry leaves and red chilies together).
Keep until they comes to normal temperature.
Transfer into a blender jar,
add the turmeric powder,
asafetida powder,
and powder smoothly
It is ready to use.
