Sambar powder recipe: Aromatic and flavorful sambar masala powder. Sambar is a tasty South Indian food that is frequently served as a side dish with rice and vegetable stir fry. Idli sambar, Udupi sambar, and more varieties are available. This masala powder is the essential ingredient that gives the dish its scent and taste.
In South India, there are several sambar powder recipes made with various components. The majority of them are produced with coriander seeds, cumin, and lentils as the foundation. In some areas, ingredients such as coconut, cinnamon, and even stone flower are used.
I’d been bringing sambar masala from my mother’s house for years. I’ve been creating my own for the past year because I don’t travel regularly.
Most of the time, I prepare just enough for a single serving. I mentioned it in my post on Sambar Recipe.
Making homemade spice powder at home is simple and takes less than 15 minutes. Making it at home is incredibly tasty and sanitary.
This will stay in the fridge for around 6 months. It will keep for three months at room temperature.
This recipe makes approximately 1 cup of sambar masala powder. This will make enough vegetable sambar for 24 to 30 people. This powder contains no pepper. You can use it if you prefer.
This spice powder may also be used to make rasam; simply add some pepper powder near the end of the cooking process.
How to Make Sambar Powder (Stepwise photos)
Roast Lentils and Spices
1. Preheat a frying pan. If you’re making a large batch of sambar powder, dry roast each ingredient individually because cooking time depends. Because the purpose of this recipe is to make sambar powder, I roasted them together but in batches.
Pour in the chana dal, urad dal, toor dal, and red chilies. You can also use more red chiles than recommended in the recipe. However, with the amount I specified, it was too hot for my kids. So, if you have kids, make adjustments. Dry roast them over low heat until the dals get brown and flavorful.
2. Add the coriander and methi seeds and mix well. Cook until the coriander seeds become crisp and the methi seeds are deeply toasted.
3. When the roasted methi seeds begin to smell, add the curry leaves and cook until crisp. The methi seeds will have darkened significantly by now.
4. Add cumin and cook until crisp. You will quickly detect the aroma of cumin. Turn off the heat. You may use pepper corn in place of cumin if you like. We just use pepper for rasam powder.
5. Add turmeric and hing. Turmeric is used as a preservative in this recipe to keep the sambar masala good. Transfer everything to a large plate to cool fully.
Grind Sambar Powder
6. Place them in a mixing jar. If you are producing a large quantity, you may have them milled in a flour mill.
7. Grind the ingredients into a fine powder.
To keep sambar powder fresh, store it in an airtight glass container. You may also use a steel jar.
Sambar Powder Recipe – Sambar Masala
- 1.5 tablespoons bengal gram (chana dal or senaga pappu)
- 1.5 tablespoon black gram (skinned urad dal or minapappu)
- 1 tablespoon toor dal (pigeon peas split or kandi pappu)
- 8 to 12 red chilies (adjust to taste)
- 1/4 cup coriander seeds (or daniya) 4 tbsps of 22 to 25 grams
- 3/4 teaspoon methi seeds (fenugreek seeds or menthulu)
- 2 sprigs curry leaves (kadi patta or kervepaku) (optional)
- 2 teaspoon cumin (or jeera)
- 1 teaspoon pepper corn (optional)
- 1/8 teaspoon asafoetida (hing) (optional)
- 1/4 teaspoon turmeric (haldi powder)
- Clean the dals, coriander seeds, and cumin.
- Heat a pan on low heat.
- The entire roasting process should take place over a low heat to bring out the aromas of each ingredient.
- Until golden, dry roast the chana dal, urad dal, toor dal, and red chilies. If you're making a large batch, roast each ingredient separately until deep golden.
- Add coriander seeds and methi seeds.
- Cook until the coriander becomes crisp and lightly toasted. By then, the methi seeds have turned somewhat black and fragrant.
- When the methi seeds begin to smell wonderful, add the curry leaves and stir well till crisp.
- Then add cumin and cook till it becomes crispy. Turn off the heat.
- Deep roasted dal, methi, coriander seeds, crisp red chilies, and curry leaves should be the result of this phase.
- Mix in the turmeric and hing. Place on a large plate to cool completely.
How to Make Sambar Powder
- Place them in a blender jar.
- Make a fine powder. Allow it to cool fully before storing it in an airtight glass or steel jar.
- Sambar powder can be used as needed. It may be stored at room temperature for three months.