Sambar Powder(Sambar Podi/Masala)
Sambar podi is integeral part of South Indian Kitchen. Earlier days we make Sambar Powder in bulk (in Kgs) as we get to the grinding mills to grind the ingridents. Now with Mixer Grinder in our homes, we we can make fresh small batches of Sambar Powder. Home made Sambar Powder is always fresh, tasty and cheaper compared to the store bought Sambar Powder
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Sambar Podi (Sambar Powder), is an important ingredient in most of our Kitchen, especially South Indian Kitchen. Sambar Powder is very handy and is helpful to make quick sambar and even for poriyal varieties, it would give a nice flavour. Even to make simple tomato rice, adding this sambar powder gives a unique taste compared to other masalas. If we need to make sambar for more persons, then it would be a good option to grind the sambar powder freshly and make Araithuvita Sambar instead of sambar made using sambar powder.
But for a family of 4, Homemade sambar powder is the best option. Making homemade sambar powder is very simple. If you are in India, then we have mill and hence we can dry all the ingredients under sun and grind them all in a mill. But, people staying abroad has no option of mills. So we can heat all the ingredients separately in a pan and then grind them all in a mixer to a fine powder. Now, lets see how to make homemade Sambar Powder…
I have given here two ways of making Sambar Podi. The first method is the way my MIL used to make Sambar Podi at home. The second method is the procedure given in the book “Samaithu Par” book by Meenakshi Ammal. I have given the proportions for the second method in the notes section of the Recipe Card. Both my MIL’s way of making Sambar powder and the legend Meenakshi ammal’s way are awesome and tastes so good. The proportion of dals differ a little but both the methods are fool proof way of preparing Homemade Sambar Podi.
Other Homemade Podi Varieties:
1. Rasam Powder
2. Kollu Podi
5. Idli Podi
Recipe Card for Sambar Powder:
Sambar Podi | Sambar Powder
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 250 grams
Calories: 6.5kcal
Sambar podi is integeral part of South Indian Kitchen. Earlier days we make Sambar Powder in bulk (in Kgs) as we get to the grinding mills to grind the ingridents. Now with Mixer Grinder in our homes, we we can make fresh small batches of Sambar Powder. Home made Sambar Powder is always fresh, tasty and cheaper compared to the store bought Sambar Powder
Print Recipe
Ingredients
- 2 cup Red Chili 1 cup = 250 ml
- 1 cup Coriander seeds
- ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ cup Toor Dal (Pigeon pea)
- ½ tbsp Fenugreek seeds
- 1 tbsp Jeera
- 1 tbsp Peppercorns
- 1 tsp Turmeric Powder
Instructions
- Take a pan and add red chillies. Heat the red chillies in medium flame till they are hot. Do not burn them. Take these hot red chillies in a plate and set it aside. In the same pan, add coriander seeds and saute them till they are hot. Remove these roasted coriander seeds and add it to the plate having red chillies
- Next, heat up the peppercorns and take it aside. Then, add channa dal and dry roast it till they are hot.
- Next, dry roast the thurddal till hot and finally dry roast the cumin seeds . Allow all the dry roasted ingredients to cool off.
- Grind all the roasted ingredients to a nice powder in a mixer or you can also grind them all in a mill. If you are grinding it in home in a mixer, then do not overload the mixie. Grind it in little quantity and then mix them all.
- Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Do not use wet spoon or wet hand to have a good shelf life.
Video
Notes
- If have a nice summer, then dry all the ingredients under the sun. If, we need to make sambar powder during winter or if we are staying abroad, then we have an alternate option of dry roasting each ingredients in a pan.
- There is an alternate method of making Sambar Powder which I would like to share. This method is from the popular book "Samaithu Par" by Meenakshi Ammal
Ingredients:
| Red Chillies | 350gms |
| Coriander Seeds | 350gms |
| Channa dal (Bengal Gram Dal) | 1/2 Cup |
| Thur Dal | 1 Cup |
| Fenugreek Seeds | 2 teaspoon |
| Peppercorns | 3 tablespoon |
| Cumin Seeds | 1 tablespoon |
| Turmeric Powder* | 1 tablespoon |
* 1 Cup = 250ml
Method of making remains the same. We need to dry roast all ingredients and grind it to smooth powder.
Nutritional Info
Nutrition Facts
Sambar Podi | Sambar Powder
Amount Per Serving (1 tsp)
Calories 6.5
Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 1mg0%
Potassium 23mg1%
Carbohydrates 1.1g0%
Fiber 1.1g5%
Sugar 0.1g0%
Protein 0.3g1%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method of making Sambar Powder:
- If have a nice summer, then dry all the ingredients under the sun. If, we need to make sambar powder during winter or if we are staying abroad, then we have an alternate option of dry roasting each ingredients in a pan. Take a pan and add red chillies. Heat the red chillies in medium flame till they are hot. Do not burn them. Take these hot red chillies in a plate and set it aside. In the same pan, add coriander seeds and saute them till they are hot. Remove these roasted coriander seeds and add it to the plate having red chillies
- Next, heat up the peppercorns and take it aside. Then, add channa dal and dry roast it till they are hot.
- Next, dry roast the thurddal till hot and finally dry roast the cumin seeds . Allow all the dry roasted ingredients to cool off.
- Grind all the roasted ingredients to a nice powder in a mixer or you can also grind them all in a mill. If you are grinding it in home in a mixer, then do not overload the mixie. Grind it in little quantity and then mix them all.
- Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Do not use wet spoon or wet hand to have a good shelf life.
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| Sambar Powder(Sambar Podi/Masala) |
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Your recipes are great … tried some of them…my daughter will be marrying into an Iyengar family and she wants me to learn your dishes. Really wonderful items. Thanks.
Hi,
Love your recipes and the detailed explanations, as well as the step by step process shown in the form of pictures. I would like to know the proportion of ingredients needed to grind fresh sambar powder on every day basis for 3 people. Looking forward to hearing from you.
Thanks. Coriander Seeds – 1 Tablespoon, Red Chili – 7, Bengal Gram (Kadalaparuppu) – 1 Tablespoon, Fenugreek – 5-6, Peppercorns – 1/2 Teaspoon. Fry and grind it to a paste or powder. I usually make paste so it mixes nicely with tamarind juice without any chunks.
ur recipes on pathiya samayal is very useful and great. thanks a lot.
i just saw u r site let me try and comment
your recipe of sambar podi is wonderful! it reminds of the sambar my mom used to make! thankyou
your sambar podi reminds me of the one my mother use to make. thankyou for the recipe.
Thanks a lot for all ur wonderful recipes vegetarian food. Would like to know more about different rice varieties for lunch packs.
C.Vasumathi.
Mumbai
All the recipes are nice .iam noting down in my recipe notebook.also trying in my home
One request mam. Can u also gv the proportion of ingredients for sambhar powder if corriender n red chillies are in powdered form. Thank you!
Can you post the recipe for pori Gul( made for valaikaapu seer)
Hi, will post the recipe for pori gul soon. Thanks
Y hingu/kayam (asfoeitida) was not added in sambarpodi?
We don't add hing in sambar podi. We generally add hing while making sambar during seasoning or after adding tamarind extract.
Thanks a lot for ur wonderful recipes …..thanks a looooot????u r my kitchen guide…. neha saxena
Can u let me know what proportion I need Chilly powder n coriander powder. Thanks in advance Geetha.
Mam can u pls give measurements of coriander and chillies in cup
For coriander seeds, you can use 1.5 cups. For red chillies, its better to go by grams instead of cup as the chills sizes may vary.
nice
Your recipes are amazing. As a novice, it would be great if you give the measures on the same scale.. In this recipe couple of ingredients are given in gms and others in cups which makes it a bit difficult for beginners..
Available for purchase at Chennai ? .If yes, Please let me know the address.
Can Sambar podi and puli kuzhambu podi be used interchangeably?
yes we can.
Very good recipe .Pl give proportion in terms of cup for corriander seeds and chanadal and tur dal
Cup size will be hard for red chili nd coriander seeds. 300gm coriander seeds can’t fit in 1 cup(250ml) standard cup size. Thats the reason we gave gms instead of cups. But i believe we can pack 300gms coriander seeds and red chili in 2-3 cups
Hi I have tried this sambar powder and like it. It will be helpful if you can share all the ingredients in gms for making the perfect sambar powder.
Thank You Lavanya. I have given it in grams in the notes section. Please refer that