Sambar powder is an aromatic blend of few lentils and whole spices. These ingredients are dry roasted till they turn aromatic and then ground to a powder, either little coarse or fine.
The powder gives any dish a delicious taste making it unique and different from other lentil recipes.
Sambar powder is prepared in various ways throughout South India with different ingredients. But the base is coriander seeds, cumin seeds and lentils.
The recipe I have shared today is my perimma’s recipe which she prepares normally at home for many years. She makes and gives sambar powder to all of us. This time, I wanted to make it!!
The powder is so aromatic and tastier than the store-bought one. This is her second recipe that I am sharing. The other one is Kothamalli Thogayal.
Preparing sambar powder at home is so easy. We could make it at home in no time. Just you need to dry roast all the ingredients separate if making in a big quantity till they turn aromatic and golden in color. Then cool everything completely and grind to slightly coarse or fine powder. I have grinded it to slightly coarse.
Easy right😊 Thanks to my sister for helping me out with measurements!! Let’s check the recipe now❤
The below quantity can fill a 200 gm. bottle
- Red chilli- 63 gms. ( approximately 50 red chillies)
- Coriander seeds- 100 gm.
- Cumin seeds/ Jeera- 80 gm.
- Urad dal- 20gm.
- Fenugreek seeds/ Methi seeds- 20 gm.
- Asafoedita powder- 1 tsp
- Pepper seeds- 25 gm.
If making big quantity, then this is the measurement:
- Red chilli- 250 gms.
- Coriander seeds- 400 gms.
- Cumin seeds/ Jeera- 320 gms.
- Urad dal- 75 gms.
- Fenugreek seeds/Methi seeds- 75 gms.
- Asafoedita- Lime size cube ( or 4 tsp powder)
- Pepper seeds- 100 gm.
Take all the ingredients separate in a kadai and dry roast it till it turns golden and aromatic. There is no need to roast it much. Then cool it down and grind it to slightly coarse or fine powder. All the roasting is done in low flame.
- Store it in an airtight container for future use.
- The complete roasting is done in low flame.
- Make sure that no water drop spills inside when dry roasting and after grinding.