In this Post I have shared the recipe of Sambar Powder with step by step photos.In Sambar Powder Recipe the whole spices like Coriander Seeds,Red Chilies,Chana dal,Tur dal,Raw Rice,Pepper corns,Cumin Seeds,Asafoetida/hing and Turmeric.Every Spice has its unique aroma and taste.
Sambar Powder is prepared by dry roasting every ingredients in a low flame till mild aroma arises.Every ingredients used in Sambar powder should be fresh,so that Sambar powder tastes best.
This Sambar powder can be added to any type of Sambar,Kara kulambu and poriyal.Checkout the recipe and make a try.
Check out the other Recipes too
Contents
Ingredients
Coriander Seeds-75g
Red Chilies-50g
Cumin seeds-5g
Pepper Corns-3g
Chana dal-10g
Toor dal-10g
Raw Rice-5g
Fenugreek Seeds-3g
Curry Leaves-10 leaves
Asafoetida-1/4 tsp
Turmeric Powder-1/2 tsp
Step by Step Photo Recipes
1.Add Coriander Seeds in a kadai and dry roast till aroma arises in low flame.
2.Once ready transfer into a plate.
3.Add Chana dal and Tur dal and dry roast till aroma arise.
4.Transfer the contents.
5.Now add Pepper corns,Cumin Seeds and Raw rice.
6.Roast for 1 min.
7.Transfer it.
8.Then add Fenugreek seeds and dry roast for 1 min.
9.Transfer and add Curry leaves and roast for 30 secs.
10.Remove it and add 1/2 tsp Oil.
11.Add Red Chilies and roast for 2mins.
12.Transfer the chilies and allow it to cool.
13.Once cooled,transfer it to a blender and add Turmeric Powder and Asafoetida/hing.
14.Grind into a smooth or coarse powder.
15.Now Sambar powder is ready to add in any type of Sambar Recipes,Vatha Kulambu and to some Poriyal Recipes.
Notes
1.Use Fresh ingredients for Sambar powder to increase shelf life.
2.The quantites of the Ingredients can be increased for bulk Preparation.
3.This can be stored for 1 year in room temperature.
4.you can also refrigerate the powder.
5.If using whole Asafoetida/hing,dry roast and add.
6.You can also use whole Turmeric instead of powder.
7.Colour of the Sambar powder depends on the quality of red chilies used.
Recipe Card For Sambar Powder
Sambar Powder Recipe
Ingredients
Coriander Seeds-75g
Red Chilies-50g
Cumin seeds-5g
Pepper Corns-3g
Chana dal-10g
Toor dal-10g
Raw Rice-5g
Fenugreek Seeds-3g
Curry Leaves-10 leaves
Asafoetida-1/4 tsp
Turmeric Powder-1/2 tsp
Directions
- Add Coriander Seeds in a kadai and dry roast till aroma arises in low flame.
- Once ready transfer into a plate.
- Add Chana dal and Tur dal and dry roast till aroma arise.
- Transfer the contents.
- Now add Pepper corns,Cumin Seeds and Raw rice.
- Roast for 1 min.
- Transfer it.
- Then add Fenugreek seeds and dry roast for 1 min.
- Transfer and add Curry leaves and roast for 30 secs.
- Remove it and add 1/2 tsp Oil.
- Add Red Chilies and roast for 2mins.
- Transfer the chilies and allow it to cool.
- Once cooled,transfer it to a blender and add Turmeric Powder and Asafoetida/hing.
- Grind into a smooth or coarse powder.
- Now Sambar powder is ready to add in any type of Sambar Recipes,Vatha Kulambu and to some Poriyal Recipes.
Notes
- Use Fresh ingredients for Sambar powder to increase shelf life.
- The quantites of the Ingredients can be increased for bulk Preparation.
- This can be stored for 1 year in room temperature.
- you can also refrigerate the powder.
- If using whole Asafoetida/hing,dry roast and add.
- You can also use whole Turmeric instead of powder.
- Colour of the Sambar powder depends on the quality of red chilies used.
