Homemade 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 atleast once a week, this sambar podi is always in demand. Though we get lot of readymade packets in market, I feel something is missing in those powders may be flavour or colour. Anyhow homemade gives us utmost satisfaction, that good quality ingredients are 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, till 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 neighbors asked me for the recipe. Finally a big thanks to my mom, who cleared all my doubts in preparing this powder.
Sambar Powder Recipe
Sambar Powder Recipe | Homemade Sambar Powder
Preparation Time: 30 minutes | Makes: 6 Months
- Red Chilli – 250 gms
- Coriander Seeds – 200 gms
- Channa Dal – 50 gms
- Jeera / Cumin Seeds – 25 gms
- Pepper Corns – 25 gms
- Toor Dal – 2 tblsp
- Fenugreek / Methi seeds – 2 tblsp
- Urad Dal – 1 tblsp
- Raw Rice – 1 tblsp
- Turmeric sticks / Virali Manjal – 25 gms
- Mustard – 2 tsp
- Hing – 3 to 4 generous pinch
- Curry Leaves – 2 to 3 sprig
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 arises.
3. Then add methi seeds and dry roast but don’t burn anything. Add mustards 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 air tight 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 fridge, and keep the required quantity outside and use it.
Homemade sambar powder is ready.
Homemade Sambar Powder
1. Adjust chilli’s and pepper corns 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 sun dry 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 grinded straightly, it will get stuck up and you won’t get 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. 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 air tight 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
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
What kind of red chillies did you use?
Hi, Bhavna it’s the regular long dry red chilli, commonly used in our kitchens.
Hi Priya,does this chillies have name or it is just called long chillies.I am not sure if u r referring to byadagi chillies.Let me know.
Hi Priya,do you think it is Guntur chillies?Please let me know.Your sambar pics r superb.Cannot wait to try.
Yes, Bhavna it’s the Guntur long variety chillies, not byadagi.