Home made sambar powder is easy to make even though it takes time. You can store and use it for 6 months and tastes too good than sambar powder from market. In India people used to grind it in mills and i have no choice other than grinding in a mixer. Hope you will like it.
Ingredients:
| Dry red chilly | 1/2 kg |
| Coriander seed | 1/4 kg |
| Toor Dal | 100 gm |
| Channa Dal | 50 gm |
| Fenugreek Seed | 4 tspn |
| Cumin Seed | 4 tspn |
| Black Pepper | 3 tspn |
| Curry Leaves | 1/2 cup |
| Oil | 3 tspn |
| Turmeric Powder | 2 tspn |
Preparation:
(1) Keep the dry ingredients separately in direct sunlight for about 5 hours.
(2) Heat a kadai or pan. Add coriander seeds to it and saute for 5 to 10 minutes in low to medium flame till the color changes brownish. Remove from fire and keep aside.
(3) In the same pan add toor dal, channa dal and saute for some 8 min till the color changes light brown and emanates its flavor. Remove from fire and keep aside.
(4) Again add fenugreek seed and saute it till they turn reddish. Remove from fire and keep aside.
(5) Now add cumin seed, black pepper and curry leaves to the pan. Saute for 3 to 5 mints. Remove from fire and keep aside.
(6) Finally heat oil in the same pan and add dry red chilly. Saute till chilly gets coated with oil that is for some 2 to 3 minutes (You can saute it in 3 or 4 batches by adding little oil if you are using a small pan). Remove from fire and keep aside.
(6) Now grind everything in a mixer and make a fine powder. Take it in a large bowl and add turmeric powder. Mix well with a spoon(I grinned it once again to ensure even mixing).
Your sambar powder is ready. Spread it in a paper and allow to cool. Store in an airtight container or ziplock.(2) Heat a kadai or pan. Add coriander seeds to it and saute for 5 to 10 minutes in low to medium flame till the color changes brownish. Remove from fire and keep aside.
(3) In the same pan add toor dal, channa dal and saute for some 8 min till the color changes light brown and emanates its flavor. Remove from fire and keep aside.
(4) Again add fenugreek seed and saute it till they turn reddish. Remove from fire and keep aside.
(5) Now add cumin seed, black pepper and curry leaves to the pan. Saute for 3 to 5 mints. Remove from fire and keep aside.
(6) Finally heat oil in the same pan and add dry red chilly. Saute till chilly gets coated with oil that is for some 2 to 3 minutes (You can saute it in 3 or 4 batches by adding little oil if you are using a small pan). Remove from fire and keep aside.
(6) Now grind everything in a mixer and make a fine powder. Take it in a large bowl and add turmeric powder. Mix well with a spoon(I grinned it once again to ensure even mixing).
Tips:
- You can use it for more than 5 months. If so keep in refrigerator to retain its flavor.
- I used half of the above ingredients. Adjust according to your need.
- Channa dal is the source which gives thickness to the sambar.
- While roasting, keep an eye for not burning the ingredients.
nice post, thanks for sharing
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