Sambar Powder Recipe | சாம்பார் பொடி | How to make Sambar Powder | Sambar Masala | Homemade Sambar Powder | சாம்பார் பொடி சுவையாக செய்வது எப்படி
Sambar Powder
What is Sambar Powder / Sambar Masala?
Lentils, Chilies and other traditional spices are dry roasted and ground to fine powder to make this quintessential condiment. It is commonly called Sambar Powder, Sambar podi or thool in Tamil.
This handy masala powder is readily available in most stores but making it at home makes it extra special, as its made fresh with no added additives and can be customized to our needs.
I personally like to make a small batch in a regular mixer / blender, which can be finished off in few weeks to keep the flavor and aroma fresh. But it can also be made in bulk and can be refrigerated to extend life. Bulk quantity is typically sun dried for few days and then sent to flour mill, where it gets ground to a very fine powder.
This #sambarpowder can be used for making any kind of #sambar which can be paired with #idli #dosa or pongal and also topped over piping hot rice. Same podi can be used for making kuzhambu, kootu, varuval and poriyal! #சாம்பார்பொடி #சாம்பார்
Main Ingredients for Sambar Powder
- Dry Red chilies / Vara Milagai- The first and foremost ingredient is the Dry Red Chilis. The color, spice level and flavor depends on the type that is used. Typically South Indian Tamilian homes prepare this with Gundu Milagai (round red chilies) or the Long Red Chilies. The quantity usually depends on personal preference of each family. Byadagi chilies are sometimes added to give extra color for the powder. Nowadays, Kashmir chilies are widely used in most preparations which is never a part of traditional authentic sambar powder.
- Coriander Seeds / Malli Vidhai– These seeds are mostly included for more body and thickness, it also has a very pungent strong flavor if added more.
- Lentils / Paruppu – Mostly Toor dal, Chana dal are used in equal proportions. But can be altered or adjusted depending on the type of sambar that is made. Chana dal can make the sambar extra thick and slimly, hence adjust according to preference.
- Fenugreek / Vendhayam – Gives a nice aroma and also adds a slight bitter taste. Adding to much can make the powder too bitter, hence what is prescribed measure.
- Black peppercorn / Milagu – This is added for extra heat and also for flavor.
- Cumin – cumin or jeera is added to aid digestion. Also the aroma adds special flavor to the podi. also called as Jeera adds earthy, warming and aromatic flavors to Sambar Powder. Jeera also aids in building up our immunity and has anti-bacterial properties.
- Turmeric – turmeric is added for antiseptic properties and also helps with some color and keep the podi from turning stale too soon. Turmeric Sticks (Virali Manjal) is mostly preferred for these podi’s but can be replaced with turmeric powder if its hard to find.
- Optional Ingredients – Mustard, Rice, Curry leaves, Asafoetida are not a must but can be added if you would like to try variations and additional flavor.
Sambar Powder Recipe | Sambar Masala Podi | சாம்பார் பொடி
Sambar Powder or Sambar Podi is a blend of spices & lentils from South India that is added to sambar to make it extra flavorful and tasty.
Servings: 300 grams
Ingredients
- 30 each Dry Red Chilies / Vara milagai or Use 20 regular + 10 Byadgi chilies for color)
- 1 cup Coriander seeds / Malli
- 1/4 cup Toor dal / Thuvaram paruppu
- 1/4 cup Chana dal / Kadalai paruppu
- 2 Tablespoon Black peppercorn / Milagu
- 1 Tablespoon Cumin seeds / Seeragam
- 1 Tablespoon Fenugreek seeds / Vendhayam
- 2 sticks Turmeric sticks (preferably Virali Manjal) or use 1 tsp Turmeric powder
- 1/2 Teaspoon Oil / Ennai
Optional Ingredients
- 2 inch Copra or 1 tablespoon dry coconut / desiccated coconut
- 10 each Curry leaves
- 2 Tablespoon Rice
- 2 tiny piece Asafoetida or 1/4 tsp
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Measure all the ingredients and keep them ready to roast. Alternate method is to spread them over a large plate or newspaper and sun dry for 3 to 4 days in direct sun light until crisp.
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Heat 1/2 teaspoon oil in a heavy iron kadai or pan. ( Roasting the spices in oil is optional, keeps the powder stay fresh longer)
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Dry roast the red chilies until slightly crisp. Takes about 3 minutes over low medium flame. Take care not the burn the chilies. Remove and set aside.
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Dry roast coriander seeds for 3 minutes over low medium flame until crisp. Make sure to stir often to avoid burning. Once done, test by crushing the seeds with your fingers. It should crush to a fine powder form otherwise roast a little more. Transfer and set aside.
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Now dry roast the toor dal, chana dal along with black peppercorns. All these ingredients take about the same time to roast. Roast for 2 to 3 minutes over medium flame to turn slightly golden. Transfer and set aside.
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Dry roast fenugreek for few minutes until its golden in color. Remove and set aside.
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Optional ingredients for variations :1. If using dry coconut (copra) crush them into small pieces and add while grinding. This will suit for tiffin / breakfast style sambar.2. If using Virali manjal sticks, crush them into small pieces before grinding.3. If using rice, dry roast for few minutes before grinding.4. If using curry leaves, dry roast until they turn crisp.5. Asafoetida / Perungayam – If using compound or solid asafoetida, then dry roast until it stretch and crisp up.
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Measure all the ingredients and keep them ready to roast. Alternate method is to spread them over a large plate or newspaper and sun dry for 3 to 4 days in direct sun light until crisp.
-
Heat 1/2 teaspoon oil in a heavy iron kadai or pan. ( Roasting the spices in oil is optional, keeps the powder stay fresh longer)
-
Dry roast the red chilies until slightly crisp. Takes about 3 minutes over low medium flame. Take care not the burn the chilies. Remove and set aside.
-
Dry roast coriander seeds for 3 minutes over low medium flame until crisp. Make sure to stir often to avoid burning. Once done, test by crushing the seeds with your fingers. It should crush to a fine powder form otherwise roast a little more. Transfer and set aside.
-
Now dry roast the toor dal, chana dal along with black peppercorns. All these ingredients take about the same time to roast. Roast for 2 to 3 minutes over medium flame to turn slightly golden. Transfer and set aside.
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Dry roast fenugreek for few minutes until its golden in color. Remove and set aside.
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Optional ingredients for variations :
1. If using dry coconut (copra) crush them into small pieces and add while grinding.
2. If using Virali manjal sticks, crush them into small pieces before grinding.
3. If using rice, dry roast for few minutes before grinding.
4. If using curry leaves, dry roast until they turn crisp.
5. Asafoetida / Perungayam – If using compound or solid asafoetida, then dry roast until it stretch and crisp up.
