Other Homemade Podi Varieties:
Recipe Card for Sambar Powder:
Sambar Podi | Sambar Powder
Sambar podi is integeral part of South Indian Kitchen. Earlier days we make Sambar Powder in bulk (in Kgs) as we get to the grinding mills to grind the ingridents. Now with Mixer Grinder in our homes, we we can make fresh small batches of Sambar Powder. Home made Sambar Powder is always fresh, tasty and cheaper compared to the store bought Sambar Powder
- 2 cup Red Chili (1 cup = 250 ml)
- 1 cup Coriander seeds
- ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ cup Toor Dal (Pigeon pea)
- ½ tbsp Fenugreek seeds
- 1 tbsp Jeera
- 1 tbsp Peppercorns
- 1 tsp Turmeric Powder
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Take a pan and add red chillies. Heat the red chillies in medium flame till they are hot. Do not burn them. Take these hot red chillies in a plate and set it aside. In the same pan, add coriander seeds and saute them till they are hot. Remove these roasted coriander seeds and add it to the plate having red chillies
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Next, heat up the peppercorns and take it aside. Then, add channa dal and dry roast it till they are hot.
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Next, dry roast the thurddal till hot and finally dry roast the cumin seeds . Allow all the dry roasted ingredients to cool off.
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Grind all the roasted ingredients to a nice powder in a mixer or you can also grind them all in a mill. If you are grinding it in home in a mixer, then do not overload the mixie. Grind it in little quantity and then mix them all.
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Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Do not use wet spoon or wet hand to have a good shelf life.
- If have a nice summer, then dry all the ingredients under the sun. If, we need to make sambar powder during winter or if we are staying abroad, then we have an alternate option of dry roasting each ingredients in a pan.
- There is an alternate method of making Sambar Powder which I would like to share. This method is from the popular book “Samaithu Par” by Meenakshi Ammal
Alternate Method from “Samaithu Par” Book:
| Red Chillies | 350gms |
| Coriander Seeds | 350gms |
| Channa dal (Bengal Gram Dal) | 1/2 Cup |
| Thur Dal | 1 Cup |
| Fenugreek Seeds | 2 teaspoon |
| Peppercorns | 3 tablespoon |
| Cumin Seeds | 1 tablespoon |
| Turmeric Powder* | 1 tablespoon |
Method of making Sambar Powder:
- If have a nice summer, then dry all the ingredients under the sun. If, we need to make sambar powder during winter or if we are staying abroad, then we have an alternate option of dry roasting each ingredients in a pan. Take a pan and add red chillies. Heat the red chillies in medium flame till they are hot. Do not burn them. Take these hot red chillies in a plate and set it aside. In the same pan, add coriander seeds and saute them till they are hot. Remove these roasted coriander seeds and add it to the plate having red chillies
- Next, heat up the peppercorns and take it aside. Then, add channa dal and dry roast it till they are hot.
- Next, dry roast the thurddal till hot and finally dry roast the cumin seeds . Allow all the dry roasted ingredients to cool off.
- Grind all the roasted ingredients to a nice powder in a mixer or you can also grind them all in a mill. If you are grinding it in home in a mixer, then do not overload the mixie. Grind it in little quantity and then mix them all.
- Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Do not use wet spoon or wet hand to have a good shelf life.
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| Sambar Powder(Sambar Podi/Masala) |
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