Sambar powder is a must for any South Indian household. This powder can be used for preparing sambar and rasam also. Homemade sambar powder is easy to prepare and always gives better flavor and taste. Each household has got their own version of this powder. This recipe is prepared exactly how my mom prepares in our house.
Preparation time: 20 minutes
Cooking time: 15 minutes
Makes: about 400 to 500 gms
- Coriander seeds: 200gms
- Cumin seeds: 100 gms
- Black pepper: 50 gms
- Dry red chilli: 50 gms
- Mustard seeds: 1 tablespoon
- Methi seeds: 1 tablespoon
- Urad dal: 2 to 3 tablespoon
- Chana dal: 2 to 3 tablespoon
- Curry leaves: 1 small bunch(washed and wiped)
- Clove: 5 to 6
- Cinnamon stick: 1 inch piece
- Asafoetida: 1 teaspoon(optional)
- Dry roast all the ingredients separately in a heavy bottomed pan on a medium flame stirring continuously. Allow to cool completely.
- Wash and wipe curry leaves with a kitchen towel. Dry roast curry leaves on a medium flame till crispy. Allow to cool.
- Dry roast red chillies and allow to cool.
- Dry roast hing for a minutes.
- Put all the fried spices, fried curry leaves, fried red chillies and hing in a bowl.
- Mix them together once.
- Take a small amount of mixed spices at a time and grind to a fine powder.
- Put all the prepared sambar powder in a bowl and mix.
- Store in a airtight jar. Can be used up to 2 to 3 months.
- If you like the flavor you can also include Marathi Mogga – 1
- Rathi Puvvu / Dagad Phool / Pathar Phool / Black Stone Flower – 3 -4 nos(You can dry roast them and mix with the remaining spices)