Sambar Powder (Home Made)  

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Preperation Time: 4 hours

Cooking Time: 15 min.

Serves: 1 1/2 kg


Toor dal - 200 gms

Chana dal - 50 gms

Fenugreek seeds / Uluva - 2 tsp

Coriander deeds - 500 gms

Cumin seeds / Jeera - 2 tsp

Black pepper corns - 1 Tbsp

Asafetida / Kayam - 1 small piece or 1/2 tsp powder

Curry leaves - 1/2 cup

Whole dry red chillies - 1 kg  or depending on spice level.

Oil - 1/2 tsp

Turmeric powder - 1/2 tsp

Preparation Method

Spread all the above spices on a plate and keep it in hot sun for 4 - 6 hours.

In a pan, dry roast toor dal, chana dal on a low flame for 5 minutes till they turn golden in colour. Keep aside.

Add the fenugreek seeds (uluva) and roast for 2 minutes till they turn red in colour. Make sure you do not burn them. Keep aside.

Add coriander seeds and roast for 4 - 5 minutes till they turn dark brown in colour. Keep aside. 

Add cumin seeds, pepper corns, asafoetida and curry leaves, roast for 2 - 3 minutes. Keep aside.

Finally add 1/2 tsp of oil and saute the dry red chillies on a low flame. Saute for 20 - 25 seconds. Keep aside.

Le the ingredients cool completely.

Mix all the roasted ingredients together with turmeric powder and grind it in a blender in batches to fine powder.

Spread them on a paper to cool before you store.

Store it in a dry, air tight container.

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