The Homemade Sambar powder recipe is what makes any South Indian Sambar more delicious and Aromatic. That taste of Steamed rice and vegetable stir fry served with Sambar and a dollop of ghee is irresistible. Sambar is a major accompaniment with South-Indian dishes like Idli, Dosa, Upma, and Vada. All regions of South India have their own version of the Sambar Recipe.
The change in taste of the sambar across regions is mainly due to the different versions of sambar powder. I have shared the recipe of Tamilian Style of Sambar Recipe in my previous blogs. This recipe is a favorite in my house and we often prepare this version of sambar.
Sambar Powder Recipe - A Versatile Masala in your Pantry.
Making of Homemade Sambar Powder recipe is very simple. All you need are a few pulses and dry spices. These are usually readily available at home. Sambar is a staple food in South India. People usually prepare the sambar powder in bulk. They store it in a clean airtight container for daily use. There are few versions of sambar powder recipes, which make use of coconut, cinnamon or peppercorns.
The type of sambar powder that uses coconut is prepared instantaneously and enjoyed right away. There are various sambar masalas that are available in the market. But here is a quick suggestion for all sambar lovers. To prepare your sambar, use this homemade sambar masala powder. The sambar will undoubtedly taste better.
Once you try my homemade sambar powder recipe, you'll avoid buying sambar masala from the store. Sambar Powder also finds its use in the preparation of curries and dals. It adds that extra zing to any other recipe it is used in.
- 2 tbsp Bengal Gram (Chana Dal)
- 2 tbsp Black Gram (Urad daal)
- 1 tbsp Pigeon Peas split (Toor daal)
- 8 Dry red chillies
- 1/4 cup Coriander seeds
- 1/2 tsp Fenugreek seeds
- 2 tbsp Cumin seeds
- 1/2 tsp Asafoetida (hing)
- 1/2 tsp Turmeric powder
- 8-10 Dry Curry leaves
- The initial step is to clean all the pulses and whole spices.
- Take a pan, and heat it on low to medium flame.
- Add the Chana dal, toor dal, urad dal, and Dried red chili. Roast all the ingredients on low flame. This ensures all the pulses and spices are roasted well and they release their natural aroma also.
- Add whole coriander seeds and Fenugreek seeds (Methi dana)
- Dry roast them for another 1-2 minutes. When the Fenugreek seeds turn dark in color, it indicates they are roasted. If roasted further they will turn bitter.
- Now add 8-10 cleaned and dried curry leaves and cumin seeds and sauté for a minute.
- Switch off the flame at this stage.
- Add Asafetida and turmeric powder and let all the ingredients to cool well now.
- Add the cooled ingredients to a mixer and blend them into a smooth and fine powder.
- Store it in a clean and dry jar. This masala stays good for 6-8 weeks when stored in a dry place.
- Homemade sambar masala is now ready. You can use it as and when needed.