Recipe for sambar powder
A perfect blend of spices makes this sambar powder taste amazing. Learn how to cook this delicious Indian food. Try it out today!
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.