In a heavy bottom pan, first, dry roast red chilli and hing. Keep by side.
Then roast coriander seeds, toor dal, channa dal, pepper corns, jeera until golden brown and nice aroma arise.
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.
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.
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.
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.
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 homemadesambar 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 curriesalso.
Keyword How to make Sambar Powder, Sambar Powder Recipe