South Indian Food is incomplete without sambhar . Even though using the freshly made sambar powder in small quantities daily will enhance the flavor, it is a time consuming task. For daily preparation, Sambar Powder is made in bulk quantity and stored for 1 to 2 months. The combination of ingredients differ from family to family, I prepare with the quantities mentioned here.
Dry all the ingredients under Sun and send it for milling.I prepare enough podi to last 2 weeks and usually prepare sambar especially during weekends with idli or dosa . I do not stock on large quantities of podi since sambar prepared with freshly ground sambar podi is far superior compared to sambar prepared with store bought or months old home made podi. The aroma of roasted and coarsely powdered sambar podi fills the home luring its inmates to a comfort-promising meal.
INGREDIENTS:
Coriander Seeds / Dhaniya/dhane - 1 Cup
Dry Red Chillies / sukhi lal mirchi - 1 Cup
Chana Dal / bengal gram dal - 2 Tsp
Tur Dal /pigeon peas- 2 Tsp
Mustard Seeds /rai -1/4th Tsp
Urad Dal/ split black gram - 1/4th Tsp
Black Pepper balls / kali miri - 1/4th Tsp
Methi Seeds /fenugreek seeds - 1 Tsp
Asafoetida (hing) - ¼ tsp
Fresh curry leaves 5-7
Cumin seeds/jeera - 1/2 tsp
METHOD:
1.Dry Roast the Dal's ,Black Pepper ,Mustard & Methi Seeds in a kadai until light red in color Remove from flame and place in a large plate to cool down.
2.Dry Roast Coriander Seeds & Red Chillies,curry leaves until its heated and now allow it to cool.
3. Grind all the ingredients together and Sambar powder is ready to be used.
Dry all the ingredients under Sun and send it for milling.I prepare enough podi to last 2 weeks and usually prepare sambar especially during weekends with idli or dosa . I do not stock on large quantities of podi since sambar prepared with freshly ground sambar podi is far superior compared to sambar prepared with store bought or months old home made podi. The aroma of roasted and coarsely powdered sambar podi fills the home luring its inmates to a comfort-promising meal.
INGREDIENTS:
Coriander Seeds / Dhaniya/dhane - 1 Cup
Dry Red Chillies / sukhi lal mirchi - 1 Cup
Chana Dal / bengal gram dal - 2 Tsp
Tur Dal /pigeon peas- 2 Tsp
Mustard Seeds /rai -1/4th Tsp
Urad Dal/ split black gram - 1/4th Tsp
Black Pepper balls / kali miri - 1/4th Tsp
Methi Seeds /fenugreek seeds - 1 Tsp
Asafoetida (hing) - ¼ tsp
Fresh curry leaves 5-7
Cumin seeds/jeera - 1/2 tsp
METHOD:
1.Dry Roast the Dal's ,Black Pepper ,Mustard & Methi Seeds in a kadai until light red in color Remove from flame and place in a large plate to cool down.
2.Dry Roast Coriander Seeds & Red Chillies,curry leaves until its heated and now allow it to cool.
3. Grind all the ingredients together and Sambar powder is ready to be used.
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