Sambar Powder

Its been many days I was thinking about posting this recipe. Finally today I am doing it.

When I was in Bangalore, I brought this powder from my native. I never tried to prepare it at home. Even if I keep it for 1 year, it retains its nice aroma (unlike the other sambar powders which we get in shop).

Aayi prepares this in a lot so that she can give it to me, my brother and aunty. I brought some when I came here. But luckily I had noted down the recipe, so next time I am going to make this myself.

This powder is used in variety of dishes. I make two kinds of sambar (one for idli and one for rice), then poha(avalakki), tomato sar etc using this powder.

Definitely this powder is better than any other sambar powder we get in shops. Try atleast once…

Coriander seeds 3 tbl spns
Chana dal 1 tbl spn
Jeera(Cumin seeds) 1 tbl spn
Mustard seeds 1 tbl spn
Methi(fenugreek) seeds 1/2 tbl spn
Urad dal 1/2 tbl spn
Pepper corns 1/2 tbl spn
Asafoetida 2-3 big stones or Asafoetida powder 3/4 tea spn
Turmeric 1/2 tea spn
Cloves 25-30
Cinnamon 3″ piece
Oil 1/2 tea spn
Chilli powder

Fry mustard and asafoetida in 1/2 tea spn oil.
Fry remaining ingredients(except chilli powder) one by one without oil.
Mix all and make a fine powder.
Heat same quantity (as the powder) of chilli powder in a drop of oil for some time. Mix it with the powder.
Store in a air tight container (Allow it to cool to room temperature before storing).

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