Homemade Sambar Powder Recipe
A combination of aromatic spices are dry roasted and ground together to prepare this flavorsome powder. This powder is used to prepare a popular South Dish - Sambar.
Servings: 20 SERVINGS
Calories: 45kcal
Ingredients
- 1 cup Coriander seeds (Sabut sukha dhaniya)
- 1/2 cup Cumin seeds (Jeera)
- 10 pieces of Dried whole red chilies
- 1 tablespoon Methi dana (Fenugreek seeds)
- 2 tablespoon Black Peppercorns (Sabut Kali mirch)
- 4 tablespoon Chana dal OR Bengal Gram
- 2 tablespoon Skinned and split urad dal
- 16 leaves of Curry leaves
- 1 tablespoon Rai (Mustard seeds)
- 1 tablespoon Hing/ Asafoetida
- 1 tablespoon Haldi (Turmeric powder)
- 1-2 teaspoon Desiccated unsweetened Coconut
Instructions
- Assemble: all the ingredients.
- Transfer lentils to a heavy bottomed pan and dry roast them on a medium-low flame.
- Roast until they are light brown in color.
- Keep stirring.. when done, set them side.
- In the same pan, add rest of the ingredients (except hing, haldi, and coconut) and dry roast them. Roast until light brown in color. Be careful not to burn the spices or they'll become bitter.
- Allow it to cool down completely. Add the roasted spices to a mixer/grinder/food processor and....
- Grind it to a powdered form - very fine. Prepares 1 - 12 oz jar - Appx. 340 grams of Dry Sambar masala (1 and 3/4 cup).
- Store it in an airtight container and use as required.
Notes
Tips to consider!
Dry roasting the spices is a key to this recipe, so please do not skip this step. Dry roasting the whole spices in a dry pan is what makes a huge difference.
Nutrition
Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Sodium: 7mg | Potassium: 145mg | Fiber: 2g | Vitamin A: 110IU | Vitamin C: 33.9mg | Calcium: 74mg | Iron: 2.8mg