Home Made Sambar Powder has its own flavor and taste. Ready Made Sambar Powder available over the counters will have a chemical smell which does not suit for a good Sambar Preparation. The Home Made Sambar Powder can be stored for 1 to 2 months or more if stored in air tight container.
Red Chilli – 25
Coriander Seed (Dhania) – ¾ cup
Bengal Gram (Chana Dal/Black Gram/Kadalai Paruppu) – 2 tbsp
Black Gram (Urad Dal) – 1 tbsp
Mustard seeds (Rai) – 1 tsp
Cumin Seeds (Jeera) – ¼ cup
Rice – 2 tbsp
Curry Leaves – ¼ cup
Fenugreek Seeds – 1 ½ tsp
Oil – ¼ tsp
Remove the stem of Red Chilies and discard. Heat Oil in a pan, add Red Chilies and stir fry on medium heat for 2 to 3 minutes till the color of the Chilli changes and it becomes crispy. Transfer to a vessel.
In the pan, add Coriander Seeds and fry for 3 to 4 minutes on medium heat till you smell a faint aroma. Transfer to another vessel.
In the same pan, add all other ingredients except curry leaves and roast until the Dal changes its color. Transfer to the vessel containing Coriander Seeds.
Add curry leaves to the pan and fry till it becomes crispy.
Transfer to the vessel containing Coriander Leaves, Dal etc. Allow them to cool to room temperature.
Grind the Chilli in a grinder- mixer for a minute or two.
Add all other ingredients and grind them all together to a semi fine powder.
Allow the powder to cool for at least an hour. Store it in an air tight container and use as and when required for preparation of the various varieties of Sambar.
Lasts few years at room temperature (longer if stored in an airtight container in the fridge).