Sambar powder is a quintessential spice mix of every South Indian house. Perfect combination of spices add great flavour to sambar. I’ve never used store bought sambar powder, thanks to my Mom. This is her recipe & I don’t dare to change this any day. It’s a once in 6 months ritual at Mom’s house & roasted spices are ground in grinding mill.

Homemade Sambar Powder

Servings

Ingredients

• ½ kg Coriander seeds
• ¼ kg Badige Menasinakai/Low spiced red chilli
• ¼ kg Khara Menasinakai/Spiced red chilli
• 325 grams Jeera/Cumin
• 50 grams Sasive/Mustard seeds
• 50 grams Black pepper pods
• 50 grams Methi/Fenugreek seeds
• 125 grams Kadale bele/Channa dal
• 125 grams Hesaru kalu/Green gram
• 25 grams Arishina kombu/Turmeric clove
• 125 grams Akki/Raw rice
• Curry leaves 2 small bunch
• 1 tbsp Oil

Servings Ingredients ½ kg Coriander seeds ¼ kg Badige Menasinakai/Low spiced red chilli ¼ kg Khara Menasinakai/Spiced red chilli 325 grams Jeera/Cumin 50 grams Sasive/Mustard seeds 50 grams Black pepper pods 50 grams Methi/Fenugreek seeds 125 grams Kadale bele/Channa dal 125 grams Hesaru kalu/Green gram 25 grams Arishina kombu/Turmeric clove 125 grams Akki/Raw rice Curry leaves 2 small bunch 1 tbsp Oil

Instructions

1. Heat a kadai on low flame and start roasting the spices individually one after the other. channa dal, coriander seeds, black pepper pods, fenugreek seeds, mustard seeds, cumin seeds, green gram, raw rice & turmeric clove. Roast them until they turn golden and aromatic, set aside to cool them.
2. Add oil to the pan and roast both varieties of dried red chilies and curry leaves for 1-2 minutes, then allow it to cool.
3. Grind all the above roasted ingredients into a fine powder.
4. Sambar powder is ready, store in an airtight container at room temperature so that it lasts for 6 months.