Sambar Powder Recipe, How to Make Sambar Powder, Sambar Powder
Sambar Powder Recipe is one of the Indian Condiments made by roasting spice till they emit aroma. When this powder is sprinkled in Sambar Recipe, it not only enhances aroma but also increases its flavour.
When it comes to South India, every hotel, restaurant, Dhaba or small street-side Tiffin centre uses Sambar recipe with their breakfasts. Whether it is idli or Udupi sambar, this Masala powder plays a major role in bringing taste and aroma.
People make this flavouring powder in different methods either by grounding on stone or by blending in a mixer grinder. Also, people make this recipe by adding spices with different measurements few add extra ingredients like dry coconut.
Usually making our own spice powder that to make in small batches keeps it’s fresh and aromatic. When spice powders are stored without any preservatives for a long period they tend to lose its taste. Also, preservatives are not good for health, although big brands say they use non-toxic preservatives, they are basically made of chemicals.
When dry roasting ingredients it’s a good idea to roast them individually or else they get burnt easily and spoil the recipe. If you know threshold temperatures of each ingredient then we can add ingredients in batches. In the first place, we need to add ingredients that can tolerate temperature for a long time.
Whether it is Sambar Powder or any other spice powder it’s a good idea to roast them on low to medium temperature or else they tend to burn and spoil the flavor of the recipe.
TIPS to make perfect Sambar Powder Recipe:
- When dry roasting, roast spices based on their temperature.
- In order to increase the freshness of this spice powder, store in an airtight container and store in a refrigerator.
- Homemade sambar powder is fresh and hygienic and takes hardly 15-20 minutes.
- Choose spices which are good in quality to increase its flavor and shelf life.
- Always fresh spice powder gives good taste to the sambar recipe.
You may also like to check other recipes:
List of Indian Breakfast Recipes,
Sambar Powder Recipe, How to Make Sambar Powder, Sambar Powder
SambarPowder Recipe is one of the Indian Condiments made by roasting spice till they emit aroma. When this powder is sprinkled in Sambar Recipe, it not only enhances aroma but also increases its flavor.
Ingredients
- Coriander Seeds – ½ cup
- Chana dal – 3 tbsp.
- Yellow Lentil/ toor dal – 2 tbsp.
- Moong dal – 2 tbsp.
- Cumin seeds – 1 tbsp.
- Fenugreek seeds – ¼ tbsp.
- Mustard seeds – ½ tbsp.
- Curry leaves – 1 cup
- Dry red chillies – ½ cup 11 No.
- Black pepper – 1 tbsp.
- Asafetida – a pinch
- Turmeric powder – ½ tbsp.
Instructions
- Dry roast coriander seeds for a while until they slightly turn their colour and leave its aroma.
- Put them on another plate and spread to cool, keep aside.
- Now let’s add like ingredients that can hold the same temperature. Add chana dal, cumin seeds, moong dal, toor dal and roast for a while.
- Add mustard seeds, fenugreek seeds to the above ingredients after a while and roast them.
- Transfer all ingredients to another plate, keep aside to cool.
- In another batch add black pepper, curry leaves, dry red chillies, roast for a while.
- Add turmeric powder and asafetida roast till all ingredients are perfectly roasted, keep aside to cool.
- Put first batch ingredients in a mixer grinder and grind to powder, put in another bowl.
- Now put the second batch of ingredients and blend to a fine powder.
- Mix with the first batch and mix well. If you are using fewer quantities of ingredients then we can blend all the ingredients at a time.
- To lock the aroma and keep Sambar Powder Recipe fresh, keep in an airtight container.
Recipe Video
How to make Sambar Powder Recipe:
- In a pan add coriander seeds and dry roast on medium temperature for a while till one can smell the aroma.
- Transfer to another plate and spread them so that they get cooled fast.
- In the same pan add chana dal, toor dal, moong dal and cumin seeds.
- Add fenugreek seeds and mustard seeds, dry roast all ingredients till they slightly turn their colour.
- Transfer all dals into another plate and spread to cool.
- Add curry leaves, dry red chillies, black pepper and dry roast.
- Put a pinch of asafetida and turmeric powder, roast for few seconds and transfer to another bowl and let them cool.
- Put coriander seeds and dal ingredients in a grinder as a batch and blend to a fine powder and transfer to another bowl.
- In the second batch add curry leaves and dry red chilly mix to the grinder and grind to a fine powder.
- Transfer the second batch powder to first and mix well.
- Store Sambar powder recipe in an airtight container to lock its aroma.
