Homemade Sambar Powder Recipe – Ingredients
Recipe Category: Powder | Recipe Cuisine: South Indian
Coriander seeds – 3/4 cup (55 gms)
Red chillies (long variety) – 3 cups (225 gms)
Fenugreek seeds – 1 tbsp
Urad dal – 1/4 cup (55 gms)
Toor dal – 1/4 cup (55 gms)
Channa dal – 1/4 cup (50 gms)
Pepper corns – 1/8 cup (20 gms)
Jeera – 1/8 cup (15 gms)
Mustard seeds – 1 tbsp
Homemade sambar powder recipe quick video
- Measure and keep the ingredients ready. First dry roast red chillies along with urad dal till dal turns golden brown and chillies turn slightly browned and crisp,transfer to a plate.Dry roast pepper until crisp,Transfer to plate.Next dry roast coriander seeds until golden brown,transfer to a plate and set aside.
- Dry roast fenugreek seeds until golden, transfer to plate.Next dry roast jeera followed by toor dal until golden brown.Transer to plate.
- Then dry roast chana dal till golden brown, set aside.Finally add mustard seeds let it splutter, transfer to the plate and set aside and cool down completely.
- Transfer the ingredients to a mixer jar and grind it a fine powder.Allow it to cool down and then store in a clean airtight container.
Slow roasting is the key to a good sambar powder.So patiently do it.
Mittu just loves sambar especially ammas sambar be it for idlys or dosas she would literally drink it with a spoon 🙂 For her sake, sambar is on our menu at least twice a week.
- Adjust red chillies according to your spice level 3cups can be increased to 4 cups if you prefer a little spicy.
- Adding hing is purely optional, if you are adding add a tsp along with mustard seeds.
- The color of the powder purely depends on the red chilli variety.Also always fry red chillies along with the dals to avoid blackening…if the red chillies turn dark/black then it will affect the color and taste of the sambar powder too.
- If you are grinding in bulk you can give it to mill for grinding which will give a more fine powder too.
- This quantity I’ve given here lasts for 6-7 months for us.I usually transfer half of it to a separate container and store it for later use sometimes I refrigerate it.For daily use I use a small container in the kitchen.