Sambar Powder(Sambar Podi/Masala)

Other Homemade Podi Varieties:

Recipe Card for Sambar Powder:

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Sambar Podi | Sambar Powder

Course: Home made Powders / Masala

Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu

Equipments Needed

• Mixer Grinder

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Servings: 250 grams

Calories: 6.5kcal

Author: Sowmya Venkatachalam

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

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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

1. 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.
2. 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

Alternate Method from "Samaithu Par" Book:

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.

Sambar Powder(Sambar Podi/Masala)