Sambar powder is the essential spice mix that you will always find in every south Indian homes. Every homes has their own version of making it, and today I am sharing my mom-in-law recipe and my blogger friend recipe. So its a combo of both the recipes. This is also called sambar masala or podi.
Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s
- No preservatives,
- Unique Aroma and
- WONDERFUL taste
Just store in a air-tight container. For that, you can just double all the quantity of ingredients.
This recipe is very simple just dry roast all the ingredients except turmeric powder, hing and blend it into a blender and keep it in a air-tight container for future use. You can use this masala with up to 8 months. Till 7 to 8 months month, it stays fresh.
I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it.
In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Renu Agrawal who blogs at cookwithrenu.com
She is just awesome baker and a very sweet person, she has lots of bread & cakes recipes in her blog which I really liked it..loved so many baking recipes, Do check her blog for more delicious recipes. Thanks Renu for this wonderful and aromatic sambar masala recipe.
This is my 4th recipe under this challenge
First recipe - Green Gram Dosa with peanut chutney
Second - Eggless Carrot Cake
Third - Shortbread Jam Thumbprint Cook
I have just added mustard seeds more on this recipe and rest of the ingredients are same with my partner recipe. I love mustard seeds in south-indian dishes, so I added into my masala recipe.
Check out other homemade spice powders recipe
barbeque masala
tandoori masala
chole masala
thandai masala
Author : Jolly Makkar
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Masala / Indian spice
Cuisine: South-Indian
Recipe adapted from cookwithrenu
Ingredients :
16 whole dry kashmiri red chilli / lal mirch, adjust to your spice level
Coriander seeds / dhaniya seeds - 1/2 cup
Toor dal/Arha ki dal(Pigeon peas) - 1/4 cup
Chana dal(Split Yellow Lentils) - 1/8 cup (approx 2 tbsp)
Urad dal(Split White Lentils) - 1/8 cup (approx 2 tbsp)
Cumin seeds / jeera - 1 tsp
Fenugreek seeds / Methi dana - 1 tsp
Mustard seeds / rai - 1/2 tsp
Handful of curry leaves / kadi patta
Black pepper / whole kali mirch - 1 tsp
Turmeric powder / haldi - 1 tsp
Asafoetida / Hing - 1/4 tsp
Preparation Method :
1. Firstly gather all the ingredients, measure it out using with measuring cups or spoons and then we need to dry roast all the ingredients one by one.
2. Start with coriander seeds, take a thick bottomed pan add 1/2 cup of coriander seeds. Dry roast on low-medium flame till they turn aromatic. Stir constantly till they are aromatic and you notice a slightly change in color.
3. Remove in a bowl and allow to cool completely.
4. Next roast the dried red chillies, keep stirring till they are slightly dark in color. Remove in above same bowl and cool it out.
5. Next roast the chana dal, keep stirring and roasting for even browning. Remove them to the same bowl.
6. Next roast the curry leaves till they are crisp and no more moisture left. Remove them to the same bowl.
7. Next roast the toor dal, keep stirring and roasting for even browning. Remove them to the same bowl.
8. Next roast the urad dal, keep stirring and roasting for even browning. Remove them to the same bowl.
9. Next add mustard seeds to the pan. Once they start popping, remove it.
10. Then add fenugreek seeds(methi dana) till light brown.
11. Next add black peppercorns. Roast till they are aromatic and remove from the pan.
12. Next the cumin seeds, till they are aromatic. Do not roast too much.
13. Add turmeric powder and hing. Mix all the ingredients together.
14. Once cooled, transfer to the blender and now blend to fine and smooth powder.
15. Remove that powder in a bowl, while grinding it may become slightly warm and allow to cool completely.
16. Finally, sambar powder is ready, store in a air tight container and use to prepare sambar recipes.
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Happy Cooking & Enjoy !!
