Sambar Powder | Home made Sambar Powder | how to make Sambar Powder at home | South Indian Sambar Powder | Sambar Podi for Sambar

I normally do not use Sambar powder for my sambar or curries. My mom just uses the chilli powder and coriander powder and I am used to it. Even I have posted the mangai murungai kathiri sambar which is prepared with out sambar powder. But my in laws use the sambar powder in curries,  sambar, etc. So I am used up with both the food. This I learnt from my MIL and she gave the recipe which could be kept for about 2 weeks to 3 weeks based on your frequency of use☺️.  Since we prepare this sambar powder in a little quantity, no need to worry about formation of bugs or wastage.

Home made Sambar Powder

Preparation time: 15 min | Process Time: 02 min 
Total Time: 17 min | Used for: 2 weeks

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

1. Red chillies - 18

2. Toor dhal / துவரம் பருப்பு  - 3 tbsp

3. Bengal gram / கடலை பருப்பு / channa dhal - 2 tbsp

4. Black gram / உளுத்தம் பருப்பு / urid dhal  - 1.5 tbsp

5. Fenugreek seeds - 1 tsp

6. Cumin seeds - 2 tsp

7. Coriander seeds - 4 tbsp

8. Pepper - 1 tsp

9. Turmeric powder - 1/2 tsp

10. Asafoetida - 1/4 tsp

( 1 tbsp = 3 tsp )

Method

1. Dry fry the Bengal gram, black gram, toor dhal, fenugreek, coriander together. 

2. When they are slightly brown, add the chillies, cumin and pepper. Fry until you get the chilli smell or till you get more brown colour as shown below.

3. Let it cool down and grind in mixer adding the turmeric powder, Asafoetida and grind to a fine powder.

4. Store it in air tight container.

Flavorful Sambar powder is ready

Notes

1. Always Use a clean and dry teaspoon.

2. The above measurements yields Sambar powder which can be kept for 2 to 3 weeks based on the frequency of usage. 

3. My dry chillies are very spicy. Kindly adjust to your chillies 

4. My MIL gave a tip, to add some curry leaves also while frying as some kids (even me) throw curry leaves from sambar when added separately. But this is purely optional.

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Karuveppilai Podi (Curry Leaves Powder)

Ingredients

• Karuveppilai/Curry Leaves - 2 cups
• Pepper - 1 tsp
• Jeera - 1 tsp
• Thuvar paruppu/Toor dhal - 2 tsp
• Ulutham paruppu/Urud dhal - 2 tsp
• Kadalai paruppu/Bengal Gram dhal - 2tsp
• Dry Red chillies - 3 
• Garlic - 2 (cloves)
• Salt - as per taste
• Asafoetida - 2 pinches

Method

• Dry fry all the ingredients separately.
• Take care that you do not burn the curry leaves.
• In a mixer jar, grind them all together to make a fine powder.
• Store it in an air tight container to retain its freshness.
• Have it with white rice and ghee and you can never say no to that taste.

This goes to my event: Dish Name Starts with K

Paruppu Podi (Lentil Powder)

Ingredients

• Urud dhall - 1 cup
• Red Chillies - 3
• Asafoetida - 2 pinch
• Pepper - 1 tsp
• Salt - as per taste

Method

• Dry fry the Urud dhall, Red Chillies, Pepper separately in medium flame.
• Transfer to mixer grinder/food processor adding salt and asafoetida.
• Grind till they become nice powder.
• Store in a air tight container for future use.
• Can be mixed with rice and ghee and it tastes heavenly.

Home made - Breadcrumbs | How to make home made breadcrumbs

Ingredients

• Bread Slices - 4

Method

• Preheat the oven to 150 degree celcius.
• Place the bread slices and toast it for 2 to 3 min or until they become dark brown in color.
• Do not over fry it.
• Now make into small slices and grind in the mixer to a coarse powder.
• Store it in a air tight container for future use.

Rasam Powder (Rasam Podi)

Ingredients

• Red Chillies - 5
• Pepper corns - 3 tsp
• Cumin seeds - 2 tsp
• Urud dhall - 2 tsp
• Coriander seeds - 1 tsp
• Fenugreek seeds - 1 tsp
• Turmeric powder - 1 tsp

Method

• Dry roast all the ingredients except turmeric powder in a kadai.
• Grind the ingredients with turmeric powder in the mixie to a fine powder.
• Store it in a air tight container.

Idli milagai podi (Idli Podi)

Ingredients

• Red Chillies - 10
• Black gram - 1 cup
• Bengal gram - 3/4 cup
• Curry leaves - 1 cup
• Salt - as per taste ( i used 1 tsp)
• Asafoetida - 1 tsp

Method

• Dry roast red chillies, black gram, bengal gram, curry leaves separately.
• Grind the roasted ingredients, salt and asafoetida in the mixier to a coarse powder.
• Store the powder in a air tight container.

Note : You can add the sesame seeds (ellu) also in the above ingredients, but the idli powder should be consumed faster. If want to keep for months together, oil odour comes from the idli podi. so i avoided sesame seeds.