Homemade Sambhar powder/Podi /South Indian Recipe has a special and unique taste which we cannot expect from a store bought where Additives are added for longer shelf life. This South Indian Homemade Sambar powder is my Amma’s recipe which is followed by myself and my sister in laws and many in our family.. As I said in my earlier recipes this Sambhar powder is a multi purpose powder used for both Vegetarian and Non Vegetarian dishes .
The Quality of each ingredient and proportion of combining spices gives an Authentic Flavour which makes this South Indian Homemade Sambhar powder so special in my Family. This recipe has been taken by my Neighbours and Friends and the response was great, as it can be used for all the dishes.
All ingredients except Dry Chillies and Coriander seeds (Dhania seeds) are sun dried until crisp and other ingredients are Roasted in a dry pan. On a low heat each ingredient is roasted separately for few minutes which helps to release the flavour and enhances the flavour while grinding all together. Lets jump to the recipe with step by step preparation.
How to prepare South Indian Home made Sambhar Powder/Sambar Podi
Preparation Time : 20 mins
Roasting Time : 15 mins
Servings – 1.2 kg (depend on the usage)
Dry Chillies – 1/2 kg
Coriander Seeds ( Dhania ) – 1/2 kg
Tur Dal – 50 gms
Bengal Gram – 50 gms
Cumin Seeds – 50 gms
Pepper corns – 25 gms
Boil Rice – 1 handful
Fenugreek seeds – 3 tsp
Asafoetida – 2 tsp
Sun dry Chillies and Coriander ( Dhania Seeds) until it is crisp. Clean Chillies and coriander seeds and remove chilli stalk .
In a heavy bottomed kadhai dry roast Tur Dal on a low heat until it slightly change its colour and transfer on to a plate.
Roast Bengal Gram slightly until it changes its colour and transfer on to a plate.
Same way dry roast whole Pepper Corns until it starts to splutter and transfer on to a plate.
Roast cumin seeds until it starts to splutter and release its flavour. Cumin seeds starts to roast quickly so Toss frequently and transfer on to a plate.
Roast Fenugreek seeds just few seconds as it turns brown quickly. Transfer on to a plate.
Finally roast rice until it starts to puff and transfer on to a plate.
Let all the roasted ingredients cool before grinding.
When it is cooled down completely add the roasted spices to the Chilli and coriander with Asafoetida and mix well. Since the quantity is 1 kg ,I took it to a Grinding mill near my house for grinding . We have to check the powder if it is finely ground. I usually ask them to grind three times. If the quantity is less, you can grind in an electric mixer until fine powder. Aromatic Home Made Sambar Powder is ready to go into your dishes to enhance the flavour of your soulful preparation for your family. Do try this South Indian Home made Sambar powder and I bet you would not go for store bought anymore. When tried, let me know the feedback in the comments. Happy Cooking!
Other Condiments You May Like To Try
Buy Good quality ingredients .
Sun dry Chillies and Coriander seeds separately until it is crisp.
Remove the stalk of the chillies before grinding.
Roast each ingredient separately as each takes its own time for roasting.
Let the roasted spices cool before grinding.
When it is finely ground do not store immediately in an air tight container. Spread the powder on a plate or paper until it comes to room temperature.
When it is cooled down store in an Air tight container and can use up to 4 to 5 months.