I got this Tamil brahmin style sambar powder recipe from my neighbor friend Subha’s MIL. She is from Trichy. When I was telling Subha about my interest in Tamil brahmin recipes (Tambrahm style), she introduced her MIL who is an expert cook. I learnt few basic, authentic Tamil Iyer style recipes like sambar, rasam, more kuzhambu, vatha kuzhambu, puli sadam, pachadi and wrote down all of them in my notebook.
At that time she shared her traditional, homemade sambar powder recipe and gave me a box full of it. I also prepared sambar using this sambar powder by adding mixed vegetables. It was so good and flavorful. Soon I will post the brahmin style sambar recipe here. Now I have given the ingredients for sambar powder in bulk quantity. You can sun dry them or dry roast in a kadai. Grind in a flour mill and store it for months. Soon I will try to ask her for smaller portion and update this post. Ok lets see how to make Tamil brahmin style sambar powder recipe.
- My mom’s Tirunelveli style sambar powder
- MIL’s Thanjavur style sambar powder recipe
- Rasam powder recipe
- Idli sambar powder
- Homemade garam masala powder
- Other homemade powders
Tamil brahmin sambar powder recipe
Ingredients
1 cup = 240ml
- ¾ kg Coriander seeds / Dhania
- ¼ kg Red chilli
- 200 gms Toor dal, Urad dal, Chana dal (Each 200 gms)
- 50 gms Pepper
- 50 gms Cumin seeds / Jeera
- 1.5 tbsp Methi / Fenugreek seeds
- 100 gms Turmeric sticks / Virali manjal
Instructions
- Take all the ingredients mentioned for sambar powder.
- Spread in a wide plate and dry them under the sun for 3 to 4 hours.
- Instead you can dry roast all the ingredients one by one for few minutes without burning them.
- Let it cool. Grind in a rice flour mill to a smooth powder.
- After grinding spread the sambar powder in a clean sheet. Let it cool down.
- Then transfer to an air tight box.
- Take the quantity required for 15 days and store in a box separately.
- Use clean spoon to handle and store for months. Enjoy !
Notes
- You should either sun dry the ingredients or dry roast in a kadai without burning the ingredients.
- Its always better to store the sambar powder in two containers. Bulk quantity in one and smaller portion of it in another container. This helps to retain the flavor of sambar powder for long time.
Try this Tamil brahmin sambar powder recipe and use it for months
- Measure and take all the ingredients given above in a wide plate. Sun dry them for 3 to 4 hours.
- Instead of drying under the sun, you can dry roast all the ingredients one by one in a kadai just to heat them slightly. Do not burn any ingredient. It is done to remove the moisture content.
- Transfer to a plate and let it cool down. Grind in a rice flour mill to a smooth powder.
- Spread the sambar powder in a clean sheet and let it cool down. Then transfer to a big air tight container. Take the quantity required for 10 to 15 days and store in another small box.
- Use a clean spoon to handle this powder. It stays good for months. Mami told they keep this powder up to 3 to 4 months.
- For making sambar, you can use 1 to 2 tsp depending on the need. Soon I will post a detailed post about it.
Enjoy !
