Sambar Powder

      Sambar Powder/ Sambar Podi
                                                     

Who doesn’t like homemade goodies? 😋I love them...😍 I’m sure you all love the same. Yes ….today I have something similar … homemade sambar powder .We have many brands of sambar powder available in stores, but nothing can beat the taste of homemade powder👍. It is too easy to prepare. Sambar is nothing but lentil gravy with added vegetables and tamarind and flavored with spices and seasonings. These spices mainly include coriander powder, chili powder and turmeric powder. Sambar powder is a combination of these powders in appropriate quantities. Here I have added a drop of coconut oil to the powder so you can’t store it for long. It is better to use it in a week or two if stored properly.  Will post a sambar powder with longer shelf life soon 😊. Vishu is around the corner so roll up your selves and get ready to prepare this homemade goodie 😉. You can serve your loved ones something special as sambar is an inevitable part of “Vishu Sadhya “(feast).  Okay then let’s get started.

Total time: 12-15 min

Yields: 4 tbsp

Ingredients

Coriander seeds/ malli: 2 tbsp

Dried red chili: 10 (8-12 according to your taste)

Dried Kashmiri chili: 2 (optional)

Curry leaves: 3-5 leaves (washed & pat dried)

Cumin seeds/ jeera: ¼ tsp

Turmeric powder: ¼ tsp

Fenugreek seeds / uluva / methi: ¼ tsp

 

Coconut oil: 1 tsp

Method

1.       Heat a pan, when it is hot enough add oil, add coriander seeds. Keep the flame low.

                                                                 

2.       Gently roast the seeds until it turns to slight brown in color.

3.       Add rest of the ingredients expect curry leaves. 

                                                                           

4.       Gently toast it by keeping the flame low. Keep roasting by mixing continuously.

                                                                              

5.       Keep stirring until you roast all the ingredients. It gives out a nice aroma and coriander seeds will be fully browned.  Add curry leaves and switch off the flame.

                                                              

6.       Allow it to cool.

                                                                       

7.       When it is cooled completely transfer it to a mixer jar or coffee grinder and powder it.

8.       The powder will be slightly coarse as compared to the powders that you powder in flour mills.

                                                                           

9.       Store it in an air tight container and refrigerate it for two weeks.

                                                             

10.   Use a tbsp or two while making sambar (as required).

11.   Fresh sambar powder is ready.

                                                                     

12.   Enjoy.

Notes

1.       You can use any other oil expect olive oil.

2.       Kashmiri chilies are purely optional. You can skip adding that.

3.       Keep the flame low and mix it continually, chances are high to get burnt.

4.      Cool completely before powdering it.

5.       Storing in an air tight container and refrigeration is a must.

6.       I usually add turmeric powder while cooking vegetables for sambar so added quarter teaspoon of turmeric powder, if you don’t add while making sambar then increase the quantity of turmeric powder to 1 tsp.