SAMBAR POWDER – TamilNadu Style
Sambar powder is one of main spice mix in Tamil Nadu. Every home will have a place for this in the kitchen shelf. Many ready made packets are available in the market. But always homemade spice makes it best.
Traditionally sambar powder would be ground in a grinding mill and they store it in a large steel boxes for months. I prefer to prepare in less quantity and to store it for weeks.
The key for preparing tasty and aromatic sambar powder is roasting over low heat. There is no substitute for this method. High heat roasting may burn the spices and gives bitterness to the sambar powder. Also using fresh and good quality spices gives you very good flavour.
Try Bisibelabath Recipe.
AUTHOR : Dimple CUISINE : South Indian
COURSE : Condiments YIELD : 2 cups
- Coriander seeds – 3/4 cups
- Dry Red chilli – 40-45 count
- Toor dal – 1/4 cup
- Urad dal – 2 Tbsp
- Channa dal – 2 Tbsp
- Raw Rice – 1 Tbsp
- Fenugreek – 1 Tbsp
- Black Pepper – 1 Tbsp
- Mustard – 1 Tbsp
- Cumin seeds – 1/4 cup
- Curry leaves – 2 strings
- Asafoetida/Hing – 1 Tbsp
- Turmeric – 1 Tbsp
- Make sure all the spices are clean. Spices should not have any small stones or other things.
- Heat a pan / kadai over low heat. When it is hot, dry roast coriander seeds until fragrant and it starts to change the colour. Transfer it to a plate.
- Dry roast red chillies for 2-3 min. Do not roast until it becomes dark. Transfer it into the same plate.
- In the same pan add toor dal, urad dal, channa dal and rice. Roast it slowly until it starts to change in colour. Transfer this to the plate.
- Dry roast cumin, fenugreek, pepper, mustard together. Slight roasting is enough.
- Dry roast curry leaves until it leaves all the moisture. You may use sun dried curry leaves also. Transfer everything to the same plate.
- Switch off the heat. Add hing to the hot pan. Saute just once and immediately transfer this to the plate. Remember do not over roast it.
- Let it cool down. Add turmeric and grind everything into a fine powder.
- If needed sieve it and store it in an air tight container.
- Remember that slow roasting is very important process for this recipe.
- If you preparing for the first time I suggest you to roast every spice individually.
- You can use hing without adding it to the hot pan.
- If using bar asafoetida roast it along with curry leaves or spices.
- If possible sun dry coriander seeds and red chillies before roasting.
- If stored properly it can be used for 6 months.
- Use clean dry spoon each time.
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Step by Step Procedure with pictures :