Sambar Powder is an essential recipe for South Indians. In chettinad we make sambar or kulambu every day. so sambar powder is very essential for our day to day cooking. We use this powder in masalai, sambar, kulambu, nonvegetarian kulambu and fries. Once we make in a bulk quantity and store it in an air tight container. It can be used for six months to one year. For better results You can store it in the fridge also.
- Red chilli – 500 grams
- Coriander seed – 500 grams
- Cumin seed – 50 grams
- Pepper – 20 grams
- Fenugreek – 20 grams
- Raw rice – 100 grams
- Bengal gram – 50 grams
- Tuvar dal – 50 grams
- Curry leaves – 1 cup
- Turmeric – 2 to 3 (optional)
Cut the stem of the red chilli and dry in the direct sun light till crisp. Dry roast coriander till nice aroma comes.
Dry roast bengal gram and tuvar dal till nice aroma comes.
Dry roast raw rice till it turns into milk white. Dry roast cumin seed, pepper and fenugreek separately.
Dry roast curry leaves till crisp.
Mix all together and keep aside to cool. Then grind it in the mill. Sieve the powder and store it in the air tight container for about six months to one year.
Dry roast all ingredients one by one separately.
You can store it in the air tight container for about one year.
If you dry roast red chilli the color of the powder will change into dark so dry red chilli in the direct sun.
If you want you can add fennel seed 50 grams. ( dry roast and add )
This powder will apt for all sambar.
If the chillies are new, you can add coriander seeds 750 gms.