Sambar powder
I have always made the varatharacha sambar (the one with coconut paste) and the recipe is already shared on the blog too. But the quantity becomes a lot and then it gets a bit difficult to finish it off. So, these days I prefer to make sambar with sambar podi or powder as we call it. And what if I tell you that it’s extremely easy and cost effective to make it at home with ingredients easily available in our pantry? And trust me once you try this at home, you will stop buying sambar powder from your supermarket.
All you have to do while making this at home, is to patiently dry roast each ingredient at a low flame till it leaves a nice aroma. As each ingredient has a different behaviour, make sure that you dry roast them separately. Now, each family will have their own recipe of making sambar and a certain ratio and proportion of ingredients. So, you can consider this as a base recipe and make modifications as per your preferences. Some things can be adjusted and taken care of while you give the final tadka or tempering to your sambar.
Ingredients:
- Urad whole 50 gm (3.5 tbsp)
- Chana dal 40 gm (3 tbsp)
- Tur dal 25 gm (2 tbsp)
- Salt a pinch
- Turmeric powder 1/2 tsp
- Asafoetida 1 tbsp (heaped)
- Curry leaves 5-6 sprigs
- Fenugreek 1 tbsp
- Red chillies 50 gm
Method:
- Wash and dry the coriander seeds. Remove the stem from the red chillies and keep them aside.
- Take a thick bottomed iron kadhai and dry roast each ingredient (except salt, turmeric powder and asafoetida) separately till it turns crisp.
- Cool them for a few minutes. Now add salt, turmeric powder and asafoetida to it.
- Grind them into a fine powder and store it in an airtight container.
- Use it to make sambar in your style. You can add a little more red chili powder or asafoetida while you temper your sambar and adjust the taste accordingly.
- It stays well for 3-4 months when stored properly.
Notes:
- For a brighter red colour to your powder, add a combination of kashmiri red chilies and any other red chilies of your choice.
