Sambar Powder Recipe - Sambar Powder or Podi as it's called in Tamil doesn't go hand-hand with me given the fact that I hardly make sambar, same goes for my mom she hardly use to make sambar, rasam etc so having sambar powder is out of question but when we (me & my sister) use to go to flour mills for grinding wheat or channa dal, I used to see Tamil aunties bringing sambar powder ingredients for grinding. At first I didn't knew it's sambar powder they will grind coriander seeds, red chilli, curry leaves plus other ingredients together I used to wonder why they do that, we give red chilli and coriander seeds for grinding separately not to mention we never add curry leaves in that I still remember I used to find that very amusing so I will go near the machine to inspect all the ingredients (not that I knew all the spices those days) used in that particular masala.
So you can understand my mom never used sambar powder whenever she made sambar and I followed same thing once I started cooking. Sambar powder in sambar was introduced to me by my sister though I never really understand why she used sambar powder. Is chilli, coriander and turmeric powders are not good enough, silly me !
But then slowly I started to understand why sambar powder is after all used in sambar and started to make myself in small batches, my journey towards a humble and flavorful powder :) So this recipe of sambar recipe is from a friend whom follows her mother recipe, I tried it once and from then I am hooked to that as it's very flavorful. Sambar powder has many version from different Southern Indian States and this version is from Tamil Nadu, so if you didn't so far tried sambar powder then it's high time you should try now.
Ingredients for Sambar Powder (Podi)
Dry Red Chilli/Sukhi Lal Mirch- 250 gms [Use long dry red chilli]Coriander Seeds/Dhaniya - 250gms
Turmeric/Haldi - 3 pieces or tumeric powder - 1/2 tbsp
Split Yellow Pigeon Peas/Toor Dal - 2 tbsp
Bengal Gram/Channa Dal - 1 tbsp
Peppercorns/Kaali Mirch - 1/2 tbsp
Cumin Seeds/Jeera - 2 tbsp
Mustard Seeds/Rai - 1 tbsp
Fenugreek Seeds/Methi - 1 tsp
Asafoetida/Hing - 1 tsp
Curry Leaves/Kari Patta - 2 sprigs [optional]
1. In a kadai (wok) dry roast all ingredients one by one until light brown or fragrant and allow to cool.
2. Grind all ingredients into fine powder in mixer/blender or coffee blender, work in batches if needed, sieve powder and remaining big pieces grind again. If making in large quantity you can get it grind in flour mill (if you happen to have one near your place).
3. Allow to cool powdered masala and store in air tight container. You can refrigerate sambar powder for longer shelf life.
Our sambar powder is ready, use in sambar or even in rasam, curry. Sambar recipe you check Drumstick & Brinjal Sambar, Carrot & Beans Sambar.
Have a nice day ~~