Sambar Masala Powder | Sambar Powder | Sambhar Podi

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Sambar is very famous South Indian dal (lentil) preparation with veggies where a special spice powder is used to make this dal flavourful. Without this spice, sambar should not be complete and you don't get the actual taste & flavour. This is the one of the key ingredient for authentic traditional sambar. Now a days, ready made "Sambar Masala" is available in the market. But still, for me , homemade is best. It is very easy also to make. You need to dry roast some ingredient and then just grind.
Lets, go to the recipe.

Preparation Time : 5 minutes

Cook Time       : 8 minutes

Serves            : For Sambar of 12 people

Ingredients:

  • Coriander Seeds- 1/8 cup
  • Dry Red Chilli- 4~5 pieces
  • Fenugreek Seeds- 1/2 teaspoon
  • Black Peppercorn- 1 teaspoon
  • Mustard Seeds- 1 teaspoon
  • Cumin Seeds- 1 teaspoon
  • Dry Curry Leaves- 1/8 cup
  • Toor Dal(split)- 1/2 tablespoon
  • Bengal Gram/Chana Dal(split)- 1/2 tablespoon
  • Urad Dal(split)- 1/2 tablespoon
  • Turmeric Powder- 1 teaspoon
  • Asafoetida- 1/2 teaspoon

How to Make

  1. Take a pan & heat up in medium heat. 
  2. Add coriander seed & dry red chilli.
  3. Dry roast it for couple of minutes in medium to low heat.
  4. Then add fenugreek seeds, black pepper corn and mustard seeds.
  5. Let them roast for 1 minute. 
  6. Add cumin seed and roast for 1 minute.
  7. Add dry curry leaves and give a good mix. Turn off the flame.
  8. Transfer into a bowl. Keep aside.
  9. Take 3 types of lentil into the same pan and start dry roasting. It will take around 3 minutes.
  10. After that turn off the flame. transfer into a bowl. allow it to cool to room temperature.
  11. Then in spice grinder first take the spices and grind it into course powder.
  12. Add lentils in course spices and make a fine powder. 
  13. But you can grind it together if your grinder jar is large enough and its a high power grinder.
  14. Transfer into a airtight container and store for atleast 1 month. You can store more than this time but it will loose its flavour gradually.

My Tip: 

  • Don't over roast the spices otherwise it becomes bitter & loose its nice fragrance. You will get a brunt flavour which is not desired.
  • Continuous stirring is very important for even roasting the spice or lentils.
  • Always use dry clean spoon to take out spice powder. It will give a long Shelf life to it. 

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