Thursday, September 15, 2016

Sambar Powder | Home made Sambar Powder

Sambar powder, a must having masala powder for making sambar and many other south indian dish. Each house hold in Tamilnadu is having their own recipe for making sambar powder.Amma makes sambar powder in large batches and pass it to me when we were in India and i never had the chance to make on my own or even try the store brought ones.
But after moving here in US, i tried few brands of sambar powder and i didnt like it, to me, that are all over powering masala.So i planned to try on my own and this recipe is from Chef Venkatesh bhat and i used the same for my Ventakkai Sambar too.Amma's sambar powder recipe is quite different from this one, will share that when i prepare next time.

Sambar Powder

Preparation Time : 10 mins | Cooking Time : 15 minsMakes : 1 cup 
Recipe Category: Powder | Recipe Cuisine: Indian
Ingredients
Coriander seed - 3 tbsp
Toor Dal - 11/4 tbsp
Chana dal - 1/2 tbsp
Urad dal - 1/2 tbsp
Fenugreek seed - 1/4 tbsp
Pepper corns - 1/4 tbsp
Mustard seed - 1/4 tbsp
Cumin seed - 1 tbsp
Curry leave - 1 spring
Red chili - 15
Turmeric powder - 1/2 tsp
Asafoedita powder - 3/4 tsp

Procedure
Measure all the ingredients and keep it ready. Heat the pan , first add coriander seed and roast till nice aroma comes,remove it on plateThen add all the dals(toor dal, chana dal & urad dal) and roast till the dal have sightly changed its color.Remove it on plate.Add fenugreek seed,peppercorns, cumin seed & mustard in the pan, roast till the mustard stops spluttering and nice aroma comes from fenugreek seed and cumin seed.Remove it on plate.Then add the curry leaves, roast till it becomes crispy.Finally add red chili and roast till it becomes crispy.
Spread all the ingredients in the plate and allow to cool completely. Then put all the roasted ingredients into mixie jar.Add asafoedita powder & turmeric powder in the mixie jar.Grind into smooth powder, cool it completely and then store in masala box.Flavorful sambar powder is ready.
Notes:
  • Roast all the ingredients in low flame to ensure even roasting.
  • If you're making in large quantity, grind it in mill.
  • If the sambar powder is not smooth, sieve it to get fine powder and grind the leftover once again.
  • All masala powder loses its aroma when you keep it for longer days,so it's better to make in smaller batches and tried to finish within few months.





2 comments:

  1. Looks bit different,nice!.. homemade powder is truly aromatic...I tried many here.. but not satisfied...I do make@ Home..

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