Sambar Powder Recipe - Sambar Powder or Podi as it is known as in Tamil does not go hands-hands beside me since I hardly make sambar. same applies to my mother she hardly use to create sambar, rasam etc so getting sambar powder has run out of question however when we (me my sister) use to visit flour mills for grinding wheat or channa dal, I did previously see Tamil aunties getting sambar powder ingredients for grinding. Initially I did not understood it's sambar powder they'll grind coriander seeds, red chilli, curry leaves plus other ingredients together I did previously question why they are doing that, we give red chilli and coriander seeds for grinding individually as well as we never add curry leaves for the reason that I still remember I did previously discover that very amusing and so i goes close to the machine to examine all of the ingredients (not too I understood all of the spices individuals days) utilized in that specific masala.
So that you can understand my mother not used at all sambar powder whenever she made sambar and that i adopted same factor after i began cooking. Sambar powder in sambar was brought to me by my sister though Irrrve never really realise why she used sambar powder. Is chilli, coriander and turmeric powders are not adequate enough, silly me !
However gradually I began to know why sambar powder is in the end utilized in sambar and began to create myself in small batches, my journey perfectly into a humble and flavorful powder :) Which means this recipe of sambar recipe comes from a buddy whom follows her mother recipe, I attempted it once and from i then am hooked to that particular as it is very flavorful. Sambar powder has numerous version from various Southern Indian States which version comes from Tamil Nadu, if you did not to date attempted sambar powder then it's the time you should attempt now.
Ingredients for Sambar Powder (Podi)
Dry Red Chilli/Sukhi Lal Mirch - 250 gms [Use lengthy dry red chilli]
Coriander Seeds/Dhaniya - 250gms
Turmeric/Haldi - 3 pieces or tumeric powder - 1/2 tablespoons of
Split Yellow Pigeon Peas/Toor Dal - 2 tablespoons of
Bengal Gram/Channa Dal - 1 tablespoons of
Peppercorns/Kaali Mirch - 1/2 tablespoons of
Cumin Seeds/Jeera - 2 tablespoons of
Mustard Seeds/Rai - 1 tablespoons of
Fenugreek Seeds/Methi - 1 teaspoon
Asafoetida/Hing - 1 teaspoon
Curry Leaves/Kari Patta - 2 sprigs [optional]
Method:
1. Inside a kadai (wok) dry roast all ingredients one at a time until light brown or aromatic and permit to awesome.
2. Grind all ingredients into fine powder in mixer/blender or coffee blender, operate in batches as needed, sieve powder and remaining big pieces grind again. If making in great quantity you will get it grind in flour mill (if you get one near your home).
3. Let it awesome powdered masala and store in airtight container. You are able to refrigerate sambar powder for extended shelf existence.
Possess a nice day