Sambar Powder

It is a traditional method to make sambar powder at our home instead of the store bought ones. As far as i know from my circle of friends and relatives, the store bought ones are adultered with brick powder, red food color and the like when they are being processed in the flour mill itself. Then imagine the rest of the ingredients while they do the packing. One can't even imagine what else goes into our tummy along with the store bought tasty masala powders. Yes - they taste so damn good at times, but it comes with a price for our stomach.

So why not make our own powder and be at peace while making food out of these amazing homemade powders. Let's try our hands at making the wonderful south indian sambar powder.


5 tbsp coriander seeds
20 red chillies
2 tsp channa dhal/bengal gram
1 tsp toor dhal
1 tsp turmeric powder
1 tsp asafoetida
1 tsp black pepper corns
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
3 sprig of curry leaves (optional)

How to make sambar powder:

1. In a pan, dry roast the red chillies till they start to turn black. Transfer it to a plate and let it cool.

2. Using the same pan, dry roast coriander seeds, black pepper corns and cumin seeds together till they turn aromatic on medium flame. Then transfer it to a plate and let it cool.

3. Similarly dry roast toor dhal, channa dhal in the pan till they little crispy and transfer it to the plate with along other ingredients.

4. Roast fenugreek seeds just for less than a minute, since the pan is already hot and fenugreek seeds tend to get black immediately. Transfer it to the plate and let it cool.

5. Finally roast the mustard seeds, once it starts to sputter add asafoetida/hing and curry leaves. Switch off the flame. Let it cool.

6. The roasted ingredients need to cooled down completely to avoid any moisture gettting formed while grinding.

7. Once all the ingredients have cooled down completely, add it to a mixer along with a spoonful of turmeric powder and gring it to a nice powder.

Tip: You need to run the mixer in pulse mode initially to get a nice powder. Then run the mixer on normal mode. Run the mixer at regular time intervals making sure it does not get heated up.

8. Transfer the contents of the mixer to a wide plate and let it cool.

9. Store the cooled sambar powder in an air tight container. You can use this powder for making sambar or any vegetable sidedish like potato brocolli curry, cauliflower curry, taro root fry etc.


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