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Friday, June 28, 2013

3-sambar-powder-recipe
Mom's Sambar powder
               This is a long time pending post. I have got many requests to post sambar powder recipe that I use in most of my cooking. Have ignored those, but its high time I share this as a post. This is very very useful and handy for the preparation of everyday sambar, we use it for making kootu, poriyal, sometimes for specific rasams too, what not? On our daily basis in our day to day life, we call it as milagai thool (molava thool in slang language), we call the pure chilli powder as vara milagai thool.I would say our sambar powder is universal curry powder. I use it (very very little) for an extra punch in my Biryani and Paneer butter masala too. Some may find it weird, but it lends a great flavour to these. After all this is nothing but mainly dhaniya (coriander seeds) and red chillies, which we use separately in other recipes, so I replace those with sambar powder. Many of us don’t know the multi purpose use of it, but I find it very very very useful to me. And always treasure this when MIL and mom gives it when ever I visit them.
sambar-powder-recipe
MIL's Sambar powder
             And not to mention about the bucks we save by grinding this bulk and use. When we buy store bought sambar powder, its expensive if we compare to this method. My mom and MIL both have their own recipe for sambar powder. Both are excellent on its own way, I will never say this is better than that. And obviously, both of them follow different method to make sambar, not big difference, only the process is a little bit different. I will make both versions thought the year changing once a monthBlushing. Few of my relatives and friends have asked for the recipe of this sambar powder, so here is the most treasurable sambar powder recipe. Both Mom’s version and MIL’s Version.

Sambar powder recipe (MIL’s Version)

Indian Lunch
Prep Time: 30 mins    |  Processing time: 15 mins    Can be used for: 6 months

Ingredients

Red chillies (long red variety) 1/4 kg
Coriander seeds (Dhaniya) 1/2 kg
Turmeric (long variety, we call it as virali manjal) You can use powder too. 50 gm
Channa dal 50 gm
Toor dal 100 gm
Pepper (black,whole) 50 gm
Jeera 25 gm
Fenugreek seeds (vendhayam) 50 gm
Mustard (roasted) Optional 1 tblsp
Rice (raw rice) Optional 1 tbslp

     All these ingredients are sundried, chilli separately and all other ingredients separately and my MIL carries it in a big container to the mill and grinds it to a fine powder.  After coming back, she spreads in news papers to cool down and stores in airtight containers. One big and one small in which she transfers weekly for everyday use. By that way, even if we touch it with wet hands, it will get over soon and the big container sambar powder is saved. This can be used upto 5 months, depending upon how much we use. For kootu and poriyals for serving 4, she adds 1 tsp heaped while cooking the vegetables. For sambar serving 5-6, she adds 2 & 1/2 to 3 tsp of heaped sambar powder. 
2-sambar-powder-recipe

Sambar powder recipe (Mom’s version)

Red chillies (long red variety) 1/4 kg
Coriander seeds (Dhaniya) 1/4 kg
Turmeric (long variety, we call it as virali manjal) You can use powder too. 50 gm
Channa dal 50 gm
Toor dal 50 gm
Pepper (black,whole) 50 gm
Jeera 20 gm
Fenugreek seeds (vendhayam) 50 gm
       4-sambar-powder
       Same like MIL, my mom also sun dries these ingredients and grinds in the mill and stores in bulk. Only few changes in my  mom and MIL’s version, mainly the coriander seeds ratio, my mom uses chilli and coriander seeds both in equal ratio and skips mustard and rice. Those are my MIL’s touch to her sambar powder. My mom’s sambar powder is needed less as chilli ratio is more in this, so only 1 & 1/2 tsp of sambar powder for serving 5 person, she uses 4-5 green chillies for sambar while frying onions.. For poriyals and kootu, she adds only 3/4th spoon of sambar powder.
   The moment when they bring the sambar powder ground in the mill freshly and spreads for cooling, the whole house smells great! Which talks about the quality of the sambar powder Happy. I will soon post both the method how my MIL and mom makes sambar using the respective sambar powders. Hang on there!

Notes:

    • Do not use wet hands while handling the sambar powder, always use clean spoons.
    • Adding channa dal more in the above recipe will make the sambar overflow while boiling.

6-sambar-powder-recipe

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42 comments:

  1. it's so interesting to note the subtle differences no? my mom makes it fresh before every time of use and MIL makes in bulk and stores it so i get it from her :)

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  2. same ingredients we use. extra thing we add dry sukku 5gm

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  3. same ingredients we use. extra thing we add dry sukku 5gm

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  4. My Mil used to prepare n send in kg to us... Yet to ask her recipe... Yours looks good...

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  5. very flavourful sambar podi... it must be a versatile podi too

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  6. ambikaclyton

    my mom uses the same ingredients, in addition she adds roasted rice grains,dried curry leaves and asafoetida(not an powder one)slightly roasted. For extra fragrance she used to roast dhania and dals

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  7. This recipe is bookmarked. Thanks for sharing such a helpful recipe.

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  8. Thanks for the share. I can sense the aroma of the podi now....

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  9. thanks for sharing.. nice recipe

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  10. its always handy ! Most of my cooking it has a place irrespective of recipes it can north indian and south indian ! i do use :)

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  11. Thanks for the recipie!! Can we grind the same at home mixie?? Unfortunately I do not have the option of grinding in mill :(

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    Replies
    1. Yes you can do that. But you should dry roast everything unless all are super crisp. Otherwise tough to get fine powder. Also you may need to sieve.

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  12. Pictures are very good. I still get it from mum in law, gotto start making it at home.

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  13. Thanks for sharing..nice clicks

    http://wittysoul.blogspot.com/
    http://foodandtaste.blogspot.com/

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  14. Mam i'm one of the regular visitor of your site. All your posts are too gôod. Helping me much in my kitchen. Thank you. One doubt in this sambar powder....... do we need not to roast the items?

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  15. I cant survive without this sambar powder, my pantry will always have it.

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  16. Can pls tell the measurement in cups and spoons..

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  17. Can pls tell the measurement in cups and spoons..

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  18. Hi,

    Same request as bhama girish's, would you be able to post the measurements in cups and teaspoons.

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  19. Yeah please tel the measurements in cups and spoons

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  20. hai raji tried your mom's version .really it cames out well ,today i made murungakai sambar with this podi ,children enjoyed .thanks for your recepie

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  21. i will try this recipe.it is good.

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  22. Hi raks
    Can I dry roast all the ingredients on the gas top? I have not yet tried home made sambar powder...I am buying from outside...

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    Replies
    1. Sure, you can try that. Then grind in mixer and sieve if needed, you can grind the remaining again and mix it to the powder

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  23. That means I need to dry roast all the ingredients separately.,right? Thanks a lot.....

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    Replies
    1. You can do together as well.

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  24. Pls give measurements for smaller quantities. Would appreciate a lot. Thanks.

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  25. Hi Raks, your sambhar powder is excellent to all the said recipies. Its awesome. Thank youso much

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  26. Hi Raks anand the powder is awesome. Thank you so much

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  27. hey just visited this blog. trying out the receipe for sambhar powder today. Will be doing it in a small quantity today.

    please see the proportions below, tried to do the ratio method. Mom`s receipe
    Red Chillies - 1/2cup
    Corriander seeds - 1 cup
    Turmeric - 1.5 table spoon
    Channa Dal - 1.5 table spoon
    Toor Dal - 3 table spoon
    Pepper - 1.5 table spoon
    Jeera - 2 teaspoon
    Fenugreek Seeds - 1.5 table spoon

    Hope this is helpful.

    Thanks Raks, will surely be trying out the making the powder today.

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  28. hey will be trying this receipe

    i tried to do the ratio method so please see the list below for those who want smaller quantities: MOMs receipe.
    Red Chillies: 1/2 cup (tightly stuffed)
    Corriander Seeds - 1 cup
    Turmeric - 1.5 table spoon
    Channa Dal - 1.5 table spoon
    Toor Dal - 3 Tabale spoon
    Pepper - 1 table spoon
    Jeera - 2 teaspoon
    Fenugreek Seeds - 1.5 table spoon

    Thanks Raks. please let me know if the above is okay to go with.

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  29. As we like it sweet what do we add sugar or Jaggery? what will be the process.
    Please let me know on kiranjainkiran@gmail.com

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  30. Hi Raks, I am a big fan of your receipes, my Mil use same ingredients plus she add curry leaves also...

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  31. Hi..

    I am a regular visitor of your site. I enter the kitchen only after seeing your recipes daily. Can you please tell me the measurement in cups for doing this sambar powder at home. It would be of great help. Am at US and the sambar powder which I brought from my home country got over...:( kindly help..

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  32. Thanks for all the recipes great work raks...

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  33. I used ur recipe today and the sambhar was a grt hit with all!!

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  34. Hi,

    Could you please share the cup and spoon measurement for the same?

    Thanks,
    Akila

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  35. Thank u So Much Raks, I used the same for 6 months n 2nd time I am going to prepare it...Nice Recipe:-):-):-)

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