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
Equipments Needed
- Mixer Grinder
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 tablespoon Fenugreek seeds
- 1 tablespoon Jeera
- 1 tablespoon Peppercorns
- 1 teaspoon 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) | ½ 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) |
