Recipe for Sambar Powder is an essential ingredient used in South Indian cuisine. It is made from spices and different types of dals. Find out how to make it. Sambar is an Indian curry which is so famous that I don’t think any other curry has this much recognition in India. Particularly in southern India, people make it at least once a week. Trading sambar is made with many authentic procedures. Still, now, especially in cities, it’s hard to make Sambar in its original style. Hence, people go for ready-made Sambar powder.
When talking about Sambar powder, many companies are making Sambar powder. Still, there is no comparison between homemade Sambar powder and company-manufactured powder because of its authenticity and flavour, which we get from it.
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The Recipe for Sambar Powder, which I am showing in this blog, is Authentic and easy to make. Once you start making it, you will not prefer outside sambar powder, and Sambar made out of this is delicious and aromatic. Your family will love it, and they will ask for this Sambar. It will go best with Idli, Dosh and Medu vada and rice.
Please try this Recipe for Sambar Powder, share your valuable comments in the comment box below, and share it with your loved ones for the love of Sambar. Also, give us stars if you like this recipe.
We have also attached explicit Sambar Powder recipe video with this post below from our YouTube channel. Do check out the video.
How to make Recipe for Sambar Powder at home?
Recipe for sambar powder
Equipment
- 1 Mixer Jar & Grinder
- 1 Pan/Tawa
Ingredients
- 1 Cup Kashmiri Red Chillies Dried
- 1 Cup Coriander Seeds
- 1/2 Cup Cup Chana Dal
- 1/2 Cup Urad Dal
- 1/4 Cup Tur Dal
- 2 tbsp Cumin Seeds
- 2 tbsp Black peppercorns
- 1 tbsp Fenugreek Seeds
- 1 tbsp Asafoetida
- 1 tsp Turmeric Powder
- A bunch of curry leaves
Instructions
- Sambhar Powder Ingredients
- First, roast Coriander Seeds on low flame until it changes their colour & aroma.
- Then roast Chana Dal, Urad Dal and Tur Dal on low flame until they change their colour & aroma.
- Now you can see the colour has been changed and its smell is aromatic. So we can keep it aside.
- Now roast Black peppercorns, Cumin Seeds and Fenugreek Seeds on low flame.
- Now you can see the colour has been changed and its smell is aromatic and keep it aside.
- Now we can dry roast Kashmiri Red Chillies on low flame and keep them aside.
- Then we can roast a bunch of curry leaves and keep it aside.
- You can see all the ingredients have been roasted and kept aside.
- Once all roasted ingredients have cooled down, take a mixing jar and make a fine powder of all the ingredients by adding 1 tsp turmeric Powder and 1 tbsp Asafoetida powder.
- Transfer the sambhar powder to a flat plate or surface and let it cool down.
- Sambhar powder is ready and now stored in a dry airtight container. You can use it for months after that.
Video
Notes
- All spices are to be roasted on low flame to avoid burning. Burning any spices might lead to a different taste in the sambar powder.
- Ensure the grounded spices are cooled and then packed in dry Air Tight Containers or Glass Bottles.
- While making Sambar, you need two spoons of this homemade Sambar Powder.
2 Comments
Wonderful recipe
Thank you