Sambar Powder, Sambar Masala, or Sambar Podi is a South Indian condiment or spice mix which is added in sambar to give it a delicious flavor. Here is how to make it.
Use it to make a kickass sambar or add it in a simple stir fry, this is going to make your recipes a keeper.
About This Recipe
Sambar Powder is an aromatic blend of a few lentils and whole spices. These ingredients are dry roasted and then ground to make a powder. This is the only spice that you need to add in your Sambar recipes, and I assure you that it will turn out even better than the Darshini Sambars.
You can also make Sambar Podi with coconut, just add in 1/4 cup grated fresh coconut in the given recipe. The Sambar Podi varies from region to regions, such as Brahmin Style, Andhra Style, Kerala Style, and Karnataka Style.
Sometimes spices like cinnamon and stone flower is added to it as well.
Making this podi at home is
- Easy
- Economical
- Hygenic
- Can be made in under 15 mins
- Flavorful
- Keeps good for up to 3 months
Ingredients
I always make Sambar Powder at home, because for various reasons, it is fresh, cheaper, ingredients are already available in your pantry, free of preservatives, hygienic and I can go on!
So now that you have enough reasons to make it at home, here are the set of ingredients that you will need –
Lentils – You will need lentils like chana dal and urad dal.
Spices – Whole spices that are added in this powder are coriander seeds or khada dhaniya, cumin seeds or jeera, mustard seeds or sarson, fenugreek seeds or methi and black peppercorns or kali mirch. You will also need hing, dry red chillies, and a few curry leaves.
You can reduce or increase the quantity of the ingredients to make this powder according to your needs. Having said that, the measurements I have mentioned works for me all the time.
Step By Step Recipe
Dry roast the dals and keep it aside.
Dry roast spices including coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorn and keep it aside.
Now dry roast dry red chillies and keep it aside.
Dry roast curry leaves and keep it aside.
Add all the roasted ingredients along with hing in a grinder and grind them into a fine powder.
So this is how you can make your Sambar Masala at home.
Usage Ideas
Sambar Masala Powder does not only adds magic to Sambar recipes, but it can be used in various other recipes too.
For Instance, you can use it to make Sabzi, Curry, Bisi Bele Bath, Pulav, Biryanis, Rava Upma, Bread Upma, and various other dishes where you instantly want to add some unique flavor. Just add a tsp or two while cooking the recipes and you have a nice flavourful variation of your favorite recipe ready in no time.
Storage Suggestions
You can store this homemade powder in an airtight container for about 6 months in the refrigerator. At room temperature, you can store it for 3 months.
Make sure that you use an airtight container, otherwise, it may lose its flavor, aroma, and color.
Recipe Card
Sambar Powder Recipe
Ingredients
- 1 cup Chana Dal
- 1 cup Urad Dal
- 1 cup Coriander Seeds
- 1/2 cup Cumin Seeds
- 1/4 cup Mustard Seeds
- 2 tbsp Fenugreek Seeds
- 2 tsp Black Peppercorns
- 50 g Kashmiri Dry Red Chillies
- 1/4 cup Curry Leaves (chopped)
- 1 tsp Hing
Instructions
- Dry roast chana dal and urad dal until golden brown. Remove in a bowl.
- Dry roast coriander seeds, cumin seeds, mustard seeds, fenugreek seeds and black peppercorn until browned. Remove in the bowl.
- Now dry roast dry red chillies until fragrant. Remove in the bowl.
- Dry roast curry leaves until crisp. Remove in the bowl.
- Let all the ingredients cool completely.
- Transfer the ingredients in a grinder along with hing and grind to make a smooth sambar powder.
- Store in an airtight glass jar.
Did you make this recipe? Let me know!