Sambar Powder Recipe | How to make Sambar Powder

How to make sambar powder/sambar powder recipe is the most important and essential condiment in almost all South Indian homes. As most of us prepare sambar for at least once a week, this sambar podi is always in demand. Though we get a lot of readymade packets in the market, I feel something is missing in those powders may be flavour or colour. Anyhow homemade gives us utmost satisfaction, that good quality ingredient is used without any adulteration and everything done hygienically. When I posted sambar recipes, I got some requests to post sambar powder. This is my mom’s recipe until today she prepares this powder in bulk and pass to me and my sister. To say the truth this is the first time, I am grinding on my own for blogging sake. When I made this yesterday, the whole house was filled with the sambar powder aroma and even my neighbours asked me for the recipe. Finally a big thanks to my mom, who cleared all my doubts in preparing this powder.

How to make Sambar Powder

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Sambar Powder Recipe | How to make Sambar Powder

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

How to make sambar powder recipe is the most important and essential condiment in almost all south Indian homes, as most of us prepare sambar.

Course: Condiment, Homemade, Kitchen Basics

Cuisine: South Indian

Keyword: How to make Sambar Powder, Sambar Powder Recipe

Servings: 1 Jar

Author: Priya Santhamohan

Ingredients

Ingredients

• 250 Gms Red Chilli
• 200 Gms Coriander Seeds
• 50 Gms Channa Dal
• 25 Gms Jeera / Cumin Seeds
• 25 Gms Pepper Corns
• 2 tbsp Toor Dal
• 2 tbsp Fenugreek / Methi seeds
• 1 tbsp Urad Dal
• 1 tbsp Raw Rice
• 25 gms Turmeric sticks / Virali Manjal
• 2 tsp Mustard Seeds
• 3 to 4 Generous Pinch Hing
• 2 to 3 Sprig Curry Leaves

Instructions

1. In a heavy bottom pan, first, dry roast red chilli and hing. Keep by side.
2. Then roast coriander seeds, toor dal, channa dal, pepper corns, jeera until golden brown and nice aroma arise.
3. Then add methi seeds and dry roast but don't burn anything. Add mustard seeds and once it splutters add urad dal, rice and roast it.
4. Add curry leaves and fry it. Finally, roast the turmeric sticks. Keep all the roasted ingredients in a wide plate or paper and allow it to cool.
5. As the turmeric stick does not grind well in the blender/mixer, first crush it in a hand mortar and pestle. Then add the crushed turmeric powder to all the other ingredients.

6. Grind all the ingredients in batches to a smooth powder. Sift the powder to remove all the lumps. Spread it and cool down. Mix everything well and then store it in an airtight container. Always use a clean and dry spoon. This powder stays well for 6 to 8 months. You can even store the bulk quantity in the fridge, and keep the required quantity outside and use it.

   Sambar powder recipe is ready.

Recipe Notes

Tips on How to make Sambar Powder

1. Adjust chilli's and peppercorns as per your spice level.
2. Use fresh spices and clean the spices before roasting as it might have dust or stones.
3. Dry roast all the ingredients in medium flame and don't burn it.
4. You can also sundry all the spices separately for 2 to 3 hours and then grind it.
5. I used turmeric sticks which gives an excellent aroma and colour. I can say the whole flavour of the sambar powder recipe comes from the turmeric sticks. So worth using it.
6. If using turmeric sticks, first dry roast, crush it in hand mortar and pestle and then grind it in a mixer. Else if ground straightly, it will get stuck up and you won't get a fine powder.
7. Turmeric powder can also be used. In that case, it can be straightly added to the spices after grinding. No need to roast it.
8. Addition of rice gives flavour and thickness to the sambar.
9. Always sift the powder before storing, to avoid lumps.
10. If doing in very large quantity, you can grind it in flour mill also.
11. The shelf life of this homemade sambar powder is 6 months. If refrigerated it can be stored for 1 year. But always store it in an airtight and clean container without any moisture.
12. This sambar powder can be also used for kara kuzhambu, vathal kuzhambu, any poriyal and curries also.

Homemade Sambar Powder

Method for Sambar Powder Recipe

1. In a heavy bottom pan, first, dry roast red chilli and hing. Keep by side.

2. Then roast coriander seeds, toor dal, channa dal, peppercorns, jeera until golden brown and nice aroma arise.
3. Then add methi seeds and dry roast but don’t burn anything. Add mustard seeds and once it splutters add urad dal, rice and roast it.
4. Add curry leaves and fry it. Finally, roast the turmeric sticks. Keep all the roasted ingredients in a wide plate or paper and allow it to cool.
5. As the turmeric stick does not grind well in the blender/mixer, first crush it in a hand mortar and pestle. Then add the crushed turmeric powder to all the other ingredients.
6. Grind all the ingredients in batches to a smooth powder. Sift the powder to remove all the lumps. Spread it and cool down. Mix everything well and then store it in an airtight container. Always use a clean and dry spoon. This powder stays well for 6 to 8 months. You can even store the bulk quantity in the fridge, and keep the required quantity outside and use it.
Homemade sambar powder is ready.

Homemade Sambar Powder Recipe