Sambar Powder

Sambar is an essential part of south Indian families as most our staple food is rice. I usually get it done by my mum and use as per her instructions whether its measurement or storage even without what was inside. But if we keep the masala for a long time within the shelf it will loose its aroma and flavours. So I decided to make it myself in small quantities whenever needed.

Not a tough job but a few things we should take note of before preparing the recipe.Which includes:

Buy fresh spices.

Check if there is insects or stones in the spices.

If possible, dry the spices under sunlight for a day or two before grinding.

This method yields about 300 gms of sambar powder and a shelf life for more than 6 months if stored in the fridge.

 

Sambar powder Cuisine: Indian (South Indian/Tamil) Category: Curry Seasoning powder/spice mix Serves: 300gms Prep time: 40min Cook time: 30 Mins Ingredients: 2.5  cups tightly packed dry Red chillies 1 cup coriander seeds ½ cup Channa Dal split ½ cup Toor Dal ½ cup urad dal ¼ cup peppercorns ½ cup fenugreek seeds ¼ cup turmeric powder/sticks 1 tbsp Hing/asafetida 1 tbsp jeera/cumin seeds Method: 1.Dry roast all the ingredients separately in a medium to low flame until you sense nice aroma and a slight colour change. 2. Be mindful when frying fenugreek seeds, if they are over roasted they give out a bitter taste in the powder. 3. If you are using turmeric powder no need to fry but if you are using turmeric sticks     then you should fry.I used powder. 4. Let them cool before grinding. You can mix them now and grind to a fine powder. We use a food processor at home so can't expect that finest texture as done at flour mills. So just try best to the closest fine texture. 5. Let the powder cool down. Store it in an airtight container.

Note:

Buy fresh spices.

Check if there is insects or stones in the spices.

If possible, dry the spices under sunlight for a day or two before grinding.