You must have tried different types of sambar at restaurants or even at home too. Whenever you have made sambar at home you must have used readymade sambar powder what you have purchased from market. But you can make it at home and that too very easily. Here I am sharing a quick samabr masala or smabar powder recipe.
You should use clean whole spices for this recipe and keep it for your future cooking. You need to roast all ingredients and grind all roasted ingredients to make powder. If you make sambar very often then it is advisable to make sufficient sambar powder at a time and use it whenever you will make any type of sambar dish.
Sometime it happens that you have purchased all whole spices to make this masala but when you are making that masala you identify one whole spice is missing. So that that time you can use normal spice powder and add that powder in all other ingredients after switching of the flame. Like you did not purchase whole coriander seeds but you have coriander powder (what is not roasted), so you can use that but add that spice after switch off the flame. So coriander powder will be roasted itself if you keep it in hot cooking pot or pan. Here I have did not use coriander seeds rather I use coriander powder. 😉
- Coriander seeds / dhania – 2 tbsp
- Cumin seeds / jeera – 1 tbsp
- Chana dal or split Bengal gram – 1 tbsp
- Red chilies / lal mirch – 6-7
- Fenugreek seeds / methi – ½ tbsp
- Mustard seeds / sarsho – ½ tbsp
- Turmeric / haldi – 1 tsp
- Curry leaves / kadi patta – 15-20 leaves
- Roast all ingredients one by one but do not over roast or under roast any spice
- Switch off flame and let it be cool for grinding
- Use a grinder to grind all ingredients
- Keep it in a bottle for future use
Sambar powder recipe
Preparation time : 10 minutes
Cooking time : 15 minutes
Yield : 4 tbsp
Ingredients
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tbsp
- Chana dal or split Bengal gram – 1 tbsp
- Red chilies / lal mirch – 6-7
- Fenugreek seeds / methi – 1/2 tbsp
- Mustard seeds – 1/2 tbsp
- Turmeric – 1 tsp
- Curry leaves / kadi patta – 15-20 leaves
Instructions
- Roast all ingredients one by one but do not over roast or under roast any spice
- Switch off flame and let it be cool for grinding
- Use a grinder to grind all ingredients
- Keep it in a bottle for future use
⇒ Do not grind hot spices as it may damage your grinder jar, so let it drops temperature and then use in grinder to make powder.
⇒ You can add hing or asafoetida. If you are adding hing when you are making samabar powder then remember it when you will make any type of sambar by using that powder as too much hing can spoil that taste.
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