Homemade Sambar Powder Recipe with step by step pictures updated on 26/6/2021
Sambar powder needs no introduction in South Indian homes and each and every household have their unique homemade sambar powder recipe.
The term may be similar but each and every household have their own version of this powder.These magic powders can turn a dull meal to a feast.This is my mom’s recipe and I took extra packs of her ‘Sambar Podi’ when I left India-One reason ,I didnt want to miss her Sambar,Two my sambar powder recipe is yet to be mastered to her taste.
Well, now republishing this recipe after nealy 13 years, I can say that my sambar powder is almost a close match to moms!
Sambar is a dish that we make so many times a week and its only after all these years that I chose to update this post from 2008 with better pictures.
A south Indian masala / spice mix used to prepare Sambar.
- 1 tsp Oil
- A small piece Asafoetida
- 1/2 cup Toor Dal
- 8-10 no.s Red Chilies
- 1 tsp Fenugreek seeds
- 1 1/2 cups Coriander seeds
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Heat oil in a pan and fry the asafoetida till it swells up.Drain and keep aside
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In the same pan , roast toor dal and red chili till the dal turns slightly brown. Remove onto a plate and keep aside.
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Noe roast fenugreek seeds till aromatic and color changes a bit.Remove onto the plate with the other roasted ingredients.
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Fianlly, roast the corander seeds till light brown and aromatic and switch off the flame. Transfer to the plate with the other ingredients.
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Let this mix cool down
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Grind to a fine powder and spread on a plate to cool down.
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Transfer to an air tight box as use as needed.
- Roast the ingredients on low / medium flame so that they don’t get burnt.
- You can also use powdered asafoetida. Add it while grinding the ingredient. No need to roast it.
- Adjust red chilies to the heat you prefer. Ours is midly spiced.
Let’s see the step by step method to prepare Homemade Sambar Powder
Heat oil in a pan and fry the asafoetida till ti swells up and turns crispy. Drain and keep aside.
In the same pan roast toor dal and red chilies till the dal turns light brown. Transfer to the plate and keep aside.
Roast the fenugreek seeds till it changes color and turns aromatic.Remove from pan and keep aside.
Finally, roast the coriander seeds till light brown and aromatic. Remove from pan and keep aside
Once completely cooles, take in a mixie jar and grind to a fine powder. Spread on a plate to cool. Transfer into an air tight container and use it as needed.
Aromatic homemade sambar powder recipe is ready to be used!
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