Tuesday, 31 October 2017

Sambar podi

Sambar powder is a 'must have' on the kitchen shelves of any Indian home . And i am sure homemade is always best and everyone will have their own versions of recipe.  I just cant stand the smell of the store bought ones. And after reading many recipes on the blogs , i jave come with my own version .
 Sambar podi was a hit  at home nd my folks loved it . So thought I should share this sambar powder recipe and main purpose being my kids can follow it too in future.

sambar powder - fresh, aromatic, homemade sambar powder made with roasted spices.
Yields : 200 grams

Ingredients (1 cup = 250 ml)

  • ½ cup coriander seeds  or 40 grams coriander seeds
  • 2 tablespoon cumin seeds 
  • 16 to 18 dry red chillies 
  • 1.5 teaspoon fenugreek seeds
  • 1 tablespoon black pepper
  • 2 tablespoon chana dal 
  • 1 tablespoon urad dal 
  • ⅓ cup curry leaves 
  • ½ tablespoon mustard seeds 
  • ½ tablespoon asafoetida (kayam)
  • ½ tablespoon turmeric powder


  • Heat a pan and dry roast the corriander and cumin seeds till they become fragrant and color changes for 1 to 2 minutes .
  • Add to a large plate.
  • Remove the crown of the 16 to 18 red chillies , Wipe the pan with a cotton napkin , before roasting them.
  • Till they change color and pungent smoky aroma 
  • Place the roasted red chilies in the same plate.
  • Now add 1.5 tsp fenugreek  seeds. Stir and roast them till they get browned. Keep in the same plate.
  • Dry roast the black pepper till aromatic 
  • And  remove them from the pan ,add  to the same plate, where all the spices are kept.
  • Now add 2 tbsp chana dal to the same pan. keep on stirring at intervals, while roasting the chana dal. It takes longer to cook than the spices. the dal should get browned or golden. for uniform cooking and color, keep on stirring them. remove aside in the same plate.
  • Folow the same method for urad dal.
  • Now add 1/3 cup curry leaves (fresh or dried). Roast the curry leaves till the leaves become crisp. Keep aside.
  • Now add 1/2 tbsp mustard seeds 
  • When all the mustard seeds finish popping, then remove them and keep aside.
  • Switch off the flame now and add 1/2 tbsp kayam in the pan. quickly stir as soon as you add hing.
  • Just the color needs to change of the hing and you should get its aroma. remove and keep aside.
  • Now let all the roasted spices cool down and come at room temperature.
  • In your grinder jar, add the spices. also add 1/2 turmeric .
  • Grind to a fine powder.
  • Remove on a plate. if grinding in batches, remove the ground masala on a plate and mix very well. due to grinding the sambar powder will become warm.
  • Once the masala cools at room temperature, then spoon it carefully in a jar.
  • Tap and shake the jar, so that the sambar masala settles down while filling the jar.
  • Close tightly with a lid and keep at room  temperature

1 comment:

  1. Useful post dear,can feel the aroma the spices bring in.Homemade is always the best!


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