Sambar Powder is the spice powder that we make at home or given in shops to grind. It’s one of the essential ingredient/podi/powder in South Indian kitchen. It’s not only helpful in being an addition and ingredient to a sambar, but, goes great with poriyal and vathakal varieties.(Vegetable fry) My mom used to add this in certain other dishes too like some simple onion fry, Tomato fry, Capsicum rice, tomato rice, and even in tomato chutney. It’s quite a life saver and comes handy for so many dishes.
To tell you guys about sambar, it’s the lentil based stew, cooked with veggies or just with onions. Sometimes with different varieties of lentils separately or mixed together too. Cooked in Tamarind water with spices and spice powders. That spice powder is what we are seeing today.
I used to make large batches, drying the ingredients under sun, and then give this in machine in india- which is the flour mill, where they grind this.
If you can afford a portable mill, its available in amazon. Am not yet a fan of it or have my purpose to spend on it. As i have enough stock of the powder. I made this spice powder for a follower who was asking me. So how to make lesser quantity for 4 times usage or for family of 2 or 3 , lesser proportion is always better.
The only result expected in this spice powder is texture of this has to be very fine. This is how we get from the mill. Difference between Sambar powder and Rasam powder varies with couple of ingredients. And the texture of the powder. Rasam powder has to be bit coarse comparatively.
This is how elder’s at home used to make and this is an authentic recipe passed on to me followed for generations in my family and that’s what i have given to you guys here. Let’s jump to the recipe now seeing what are all the ingredient list and detail description of how to make and the notes of this.
Homemade powders are always fresh, tasty and productive to make it and store it. It gives a homely feel and satisfaction. It is not a very difficult recipe, can be done by anyone at home too.
If the place where you reside gets good sun then make use of it by drying the ingredients under the sun, if not follow the method I am going to show now.
THIS RECIPE IS FOR 3-4 TIMES USAGE OF MAKING SAMBAR AND NOT FOR HUGE QUANTITY. BUT, FOR LARGER QUANTITY MEASUREMENT READ THE “NOTES” BELOW AFTER THE STEPS.
Thuvar Dal- 2 & 1/2 tablespoon
Coriander seeds- 3 tablespoon
Chana dal-1 tablespoon
Kashmiri Red chilies- 4
Fenugreek seeds-3/4 teaspoon
Turmeric- 2 pieces if its whole turmeric / 1 teaspoon if its turmeric powder
- As I have said earlier if you get good amount of sun, dry all the ingredients together under sun in a plate spreading them, and then use your portable mill or mixer to grind them finely, If not follow the below method of frying every ingredient before grinding them.
- Always keep the flame medium to low while frying these items, as they need to get fried well, if not it wont turn out well. Even if you are frying the larger batch the same method is applicable.
- Also, you can use regular chilies instead of kashmiri chillies except that the regular chilies will be more spicy and needs larger quantity and kashmiri chili’s gives good color but less in spice.
4. Fry the coriander seeds first in an empty pan and saute them well, and then transfer them to a plate. Then fry the thuvar dal next , as being thin in texture it will get fried early so as i have mentioned never keep the flame on high.
5. Then fry the chana dal separately, once it’s done, add these to the plate and then fry the chilies separately.
6. Next fry the fenugreek seeds individually and the pepper as well. Then set them all aside together. Allow them to cool down, before grinding them.
7. For the color or flavor we infuse adding turmeric using the traditional whole turmeric , but it won’t easily get grounded in mixer, so you can use mortar pestle to break them into tiny pieces and then grind them to a blender adding them, or use it for grinding them in mill, or use turmeric powder to grind along.
The powder should be fine. I don’t add cumin to this recipe, as I add them to the rasam powder.
Store the grounded powder in airtight container / glass container / ever silver container / ziploc.
Don’t use wet hands for good shelf life. It can be kept outside for 4-6 months in shelf. And for safer side you can store this in fridge or freezer.
- As i have mentioned, i don’t add cumin seeds to sambar powder, but if you would like to add please do it.
- This is for smaller batch. For larger batch here is the ratio.
CORIANDER SEEDS-2&1/2 CUPS
THUVAR DAL-1 CUP
CHANA DAL-1/4 CUP
RED CHILIES- 2&1/2 CUP (REGULAR RED CHILI)
FENUGREEK SEEDS-4 TEASPOONS
TURMERIC-4-5 TABLESPOON IF ITS POWFER AND (50gms WHOLE TURMERIC)
3. This powder can be used for potato curry and for many vegetables as it will taste really great.
4.If using this recipe with coriander and chili powder in powdered form, then Use the 3 tablespoon of coriander powder and 3-4 tablespoon of red chili powder.
5. Asafetida powder will not be added while making Sambar powder or Rasam powder as we add while making the sambar or rasam by itself.
6. You can use this powder for puli kuzhambu too as well vathal kuzhambu. but, do check out my vathal kuzhambu podi recipe that i have created separately.
7. While measuring red chillies in cups, it’s tough to stuff and measure. So use a general measurement count of 200-250 gms.
8. There are two varieties of coriander seeds, I prefer and have used the brown seeds here. Also I have used Kashmiri chilies.