Sambar powder | Homemade Sambar masala | How to make sambar powder at home | Recipe of Homemade sambar powder with step by step instructions
A unique blend of spices Sambar powder | Homemade Sambar masala is very easy to make at home, is hygienic and turns out to be very flavourful. This is an essential ingredient to make south indian cuisine, specially sambar.
Moreover, this lasts good about 6 months in the fridge and around 3 moths at the room temperature.
This spice powder can be added to make Rasam and in many more other recipes also.
Sambar powder | Homemade Sambar masala, a must try recipe
During this lockdown period, I ran out of Sambar masala powder. So i had no choice other than making it home. Otherwise, I have always used one particular readymade, branded sambar powder earlier.
This reminded me of dairy note which I took from a South indian friend’s mum long back. And I must say that my house was smelling so good while I made this wonderful spice mix powder.
That’s when I realised what I had been missing all these years. The sambar tasted so delicious, with this home-made masala.
Therefore, i would strongly recommend everyone to try this fail proof recipe that gives you excellent taste with aroma, and feel the difference.
Sambar powder | Homemade Sambar masala, beautiful blend of spices
A unique blend of spices which are dry roasted or roasted without oil and then grounded to make a fine powder.
Making Sambar powder at home is an integral part of south indian households. The very important ingredient for a perfect traditional sambar recipe lies in the sambar podi or sambar powder added to it.
However there are several brands which offer this spice mixture, but those are certainly not close to homemade sambar powder recipe.
Serving suggestions
Add 1 tbsp to the Sambar powder when you boil the vegetables in the Tamarind water for making sambar.
Some important points for making Sambar powder | Homemade Sambar masala
You need to take care of few points while making homemade sambar masala powder.
First and foremost, roast all the spices on low flame so that no moisture is left. This will increase its shelf life.
Second, use kashmiri red chillies or Byadgi chillies for making sambar masala powder as this will ensure bright colour and less on spice.
Third, the final colour of sambar powder depends upon how much time you roast your red chillies and spices.
Fourth, store this Sambar masala powder in an airtight container for longer shelf life.
Instructions to make Sambar powder | Homemade Sambar masala
Wash curry leaves well and pat dry with a kitchen towel.
In a frying pan dry roast all the ingredients including curry leaves one after the other separately and keep aside.
Saute everything until spices turns aromatic.
Next sauté turmeric and hing separately only for almost 10 seconds.
After frying of ingredients, let it cool for 15-20 minutes.
Take a mixer/grinder, add all the ingredients except dry red chillies and grind it to fine powder. Spread this on a plate to cool.
After that, grind red chillies to make a fine powder. Mix this with the other powders which was left to cool.
After cooling the powders, add them again in the blender to blend just for a minute. Once it’s cooled sieve it ans store in an air tight container .
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Lata
Recipe card
- Dry Kashmiri Red chilli/Byadgi chilli – 1 cup
- Coriander seeds – 1 cup
- Chana Dal/split yellow lentils– ¼ cup
- Urad Dal/split white lentils– ¼ cup
- Toor dal/split pigeon pea lentils- ½ cup
- Jeera/cumin – 2 tsp
- Methi seeds/ Fenugreek Seeds– 2 tsp
- Whole black pepper corns/kali mirch – 2 tsp
- Turmeric powder- 2 tsp
- Hing/Asafoetida – 1 tbsp
- Rock salt- ½ tbsp
- Fresh curry leaves – handful
- Wash curry leaves well and pat dry with a kitchen towel.
- In a frying pan dry roast all the ingredients including curry leaves one after the other separately and keep aside.
- Saute everything until spices turns aromatic.
- Next sauté turmeric and hing separately only for almost 10 seconds.
- After frying of ingredients, let it cool for 15-20 minutes.
- Take a mixer/grinder, add all the ingredients except dry red chillies and grind it to fine powder. Spread this on a plate to cool.
- After that grind dry red chillies to make a fine powder. Mix this with the other powders which was left to cool.
- After cooling the powders, add them again in the blender to blend just for a minute. Once it’s cooled sieve it ans store in an air tight container .
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