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Friday, June 28, 2013

Sambar powder recipe, South Indian sambar powder

Label :
sambar-powder-recipe
South Indian sambar powder recipe (2 versions, 2 recipes) Grind your own universal sambar powder that can be used for all curry, kootu and of course Sambar, an all purpose powder for all south Indian curries and gravies.
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
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.

Some sambar recipes using this sambar powder :


Some kuzhambu recipes using this powder

Sambar powder recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiments
Prep Time: 30 mins    |  Processing time: 15 mins    Can be used for: 6 months
South Indian sambar powder recipe (2 versions, 2 recipes) Grind your own universal sambar powder that can be used for all curry, kootu and of course Sambar, an all purpose powder for all south Indian curries and gravies.
Sambar powder recipe

Ingredients Mom in law's version

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

How to make south Indian sambar powder Method

  1. First sun dry all the ingredients, chilli separately and all other ingredients separately.
  2. Then grind them in the mill (or mixer in batches) to a fine powder.
  3. Next, spread in clean broad plates or food safe papers, to cool down and stores in airtight containers.
  4. One large containder for bulk storage and one small in which you can transfer weekly for everyday use. By that way, even if we touch it with wet hands, it will get over soon and the large container sambar powder is saved.
  5. This can be used upto 5 months or even an year, depending upon how much we use. For kootu and poriyals for serving 4, add 1 tsp heaped while cooking the vegetables. For sambar serving 5-6, add 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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59 Stars(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 :)

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

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

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

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

    ReplyDelete
  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

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

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

    ReplyDelete
  9. thanks for sharing.. nice recipe

    ReplyDelete
  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 :)

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

    ReplyDelete
    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.

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

    ReplyDelete
  13. Thanks for sharing..nice clicks

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

    ReplyDelete
  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?

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

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

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

    ReplyDelete
  18. Hi,

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

    ReplyDelete
  19. Yeah please tel the measurements in cups and spoons

    ReplyDelete
  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

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

    ReplyDelete
  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...

    ReplyDelete
    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

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

    ReplyDelete
    Replies
    1. You can do together as well.

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

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

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

    ReplyDelete
  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.

    ReplyDelete
    Replies
    1. I want to know how it was for you. Thanks for your time :)

      Delete
  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.

    ReplyDelete
  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

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

    ReplyDelete
  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..

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

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

    ReplyDelete
  34. Hi,

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

    Thanks,
    Akila

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

    ReplyDelete
  36. Hi Raks,

    Tried tiffin sambhar with toor dal and it came out super yummy. Love your recipes and the detailed description of how to prepare them.

    I have a doubt regarding the basic sambhar powder. Can you give the measurements in tbsp/tsp instead of the kg/mg. I find it difficult to do the measuring in kg and ml. Hope you will consider this.

    Thank you very much.

    ReplyDelete
  37. thank u for the recipe,,,,,

    ReplyDelete
  38. Hi Raks, can u pls give the measurements in small quantities? So that I can make in smaller quantities.. We don't have option of mill here in US, can I use mixie to do grinding? Thanks

    ReplyDelete
  39. Sorry ...it wil be easy to prepare at home,please give the measurement in small quantity

    ReplyDelete
  40. The stalk of chillies should be removed?

    ReplyDelete
  41. hi raks,

    this is my second request. Please can you give measurements in tbsp/tsp instead of the kg/mg. Hope you'll do this for me..Thanks in advance.

    ReplyDelete
    Replies
    1. Red chilli - 5 cups
      Dhaniya - 3 1/4 cup
      Turmeric powder - 1/4 cup
      Pepper - 1/4 cup
      Jeera - 1/8 cup
      Methi - 1/8 cup

      Delete
  42. If u posted d sambar recipe.. Please give link here itself it will be useful..

    ReplyDelete
  43. Hi Raks,
    we use round red chiili in my home to make the sambar powder. please confirm if we should remove the stem of the chilli before frying or we should use chiili with stem.
    Thank you.

    ReplyDelete
    Replies
    1. Cut the stem, though not completely but as much as possible. No need to pull out the whole stem as it would open the chilli and seeds would come out.

      Delete
  44. Hi Raks,
    I tried both ur mother & MIL's version sambar powder... For sambar, kulambu recipes i use Mother's version & for poriyal recipes i use MIL's version... Loved it.. Thank you..

    ReplyDelete
  45. If I add turmeric powder means how much I have to add ?

    ReplyDelete
    Replies
    1. I am not sure about the measure. When I grind will update.

      Delete
  46. is there no urad dal in this authentic sambar powder version

    ReplyDelete

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