There are many sambar powders available in the market. But it is easy to make at home.
Each home has a different 'sambar podi koottu'. The base ingredients will be more or less the same, but the quantity used and additions/subractions of ingredients will be there.
Basic sambar powder has coriander seed for aroma, red chilli for spice, dal like either urad or chana for thickening. At home, we add methi / fenugreek seeds in small quantity for both aroma and sourness. My aunt does not add this. Another aunt adds curry leaf which we don't!
Anyway, this recipe is from my mother-in-law, Mrs. Rajam Ganapathy, who makes excellent sambar.
I have also given the recipe of a very basic sambar powder.
This sambar powder is very versatile and can be used in vathakozhambu, rasam (for 1tbsp sambar powder add 1/2tsp pepper powder and 1/2 tsp jeera powder additional) and even some chapathy curries!
Mother-in-law's recipe:
Coriander seeds - 100gms
Red chilli - 100 gms
Methi seeds - 2 tbsp
Pepper - 1 tbsp
Til seed - 1/2 tbsp
Urad dal - 1/4 cup
Chana dal - 1 cup
Asafoetida powder - 2 tbsp
Basic recipe:
Coriander seed - 100gms
Red chilli - 100 gms
Chana dal - 1 cup
Methi / fenugreek seeds - 2 tbsp
Asafoetida powder - 2 tbsp (not in photograph)
Keep aside the asafoetida powder.
Use a heavy bottomed pan to dry fry (no oil) the ingredients seperately.
The red chilli and pepper just needs to get heated through. Keep stirring to prevent blackening of red chillies. Keep aside.
The dals will turn dark yellow.
The til seeds and methi seeds will pop.
Fry the coriander seeds last.
Turn off flame after 1 minute and add the rest of the ingredients into the hot vessel containing the coriander seeds.
Stir for a minute or 2 as the vessel will be hot and can blacken the ingredients.
Then leave aside for the vessel to cool. About 1/2 an hour.
Then grind into a fine powder with the asafoetida powder.
You might sneeze when you open the lid of the mixer! 😃
Store in a dry container with tight lid.
Use as required!
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