Homemade Sambar powder (MIL’s Version)
My MIL’s Tamilnadu style homemade sambar powder recipe – Multipurpose powder recipe to use in sambar, vathakuzhambu, kootu, poriyal and even rasam.
Ingredients
For bulk quantity ( for 3 months use)
- ¼ kg Dhania / Coriander seeds ( 250gms / 1.25cups )
- ¼ kg Red chillies ( 250gms)
- 50 gms Methi seeds (1/4 cup)
- 50 gm Toor dal (1/4 cup)
- 50 gm Chana dal (1/4 cup)
- 50 gm Turmeric powder (1/4 cup)
- 50 gm Pepper corns (1/4 cup)
- 2 tbsp Cumin seeds / jeera
For small quantity(for 3-4 days)
- 12 Red chillies
- 2 tbsp Dhania
- 1 tsp Methi seeds
- 1 tsp Toor dal
- 1 tsp Chana dal
- 1 tsp Pepper corns
- ½ tsp Jeera / Cumin seeds
- 2 tsp Turmeric powder
Instructions
- Sun dry all the ingredients for 4-5 hours till it becomes crispy. Grind in a mill.
- Spread in a news paper, cool down completely, mix turmeric powder and store in a box. Use a clean plastic spoon every time. Stays good for 6 months. ( If you want this powder to be more flavourful, dry roast methi seeds alone for 2-3 minutes and grind with other sundried ingredients. )Do not dry roast for long time till it turns brown. It may lend a burnt taste.
- Heat a kadai in high flame for few minutes. Switch off the flame and add the pinched red chillies. Roast for a minute and immediately add all the other ingredients, stir them for few minutes till it gets heated. Leave in the kadai for sometime. All the ingredients will be cooled &crispy. Now grind them in mixie, sieve and store.
For small quantity
- Heat a kadai in high flame for few minutes. Switch off the flame and add the pinched red chillies. Roast for a minute and immediately add all the other ingredients, stir them for few minutes till it gets heated. Leave in the kadai for sometime. All the ingredients will be cooled &crispy. Now grind them in mixie, sieve and store.