Sambar Powder is a basic ingredient to make Sambar, a popular south Indian gravy. Sambar is a spicy tamarind based gravy cooked with vegetables and pulses.
It is served with rice, idli, dosa, vada etc.
Every family has its own recipe for sambar powder. I follow my mom’s recipe which according to me is the best:)
IngredientsWhole red chillies- 500 gms
Coriander seeds – 500 gms
Chana dal ( chickpeas/ Kadalai paruppu)- 11/2 cups
Tuvar dal ( pigeon peas)- 1/2 cup
Whole black pepper- 100 gms
Fenugreek ( methi/ vendhayam)- 100gms
Whole Turmeric- 50 gms
Curry leaves- 1/2 cup
Method
Sundry all the ingredients well.
It is important to dry the ingredients well to ensure that there is absolutely no moisture. If not, the sambar powder will not have a long shelf life.
Grind to a smooth powder. We give it in the mill to powder.
If not, you can grind it at home. But it will not be as smooth as desired.
Instead of sun drying, you can even dry roast the ingredients.
Roast all the ingredients separately on a medium flame till it becomes crisp.
Be careful not to burn it 🙂
