Preparation Time : 20 minutes
Method for Making Sambar Powder
Step 1) We need to roast all the ingredients separately.From the start till the end roast all the ingredients in a low heat to prevent from burning.First I am going to roast Dried red Chilies.Roast it for sometime and transfer the roasted chilies to a plate.Then Coriander Seeds,roast until it changes to golden brown.
Step 2) Then I am going to roast Chana dal again in a low heat until it turns golden brown
Lets transfer.Next I am going to roast Toor dal, once it changes its color transfer this to the same plate
Step 3) Then urad dal,roast it for sometime until you feel a nice aroma,perfect lets transfer
Then roast the rice (any kind of rice is fine).Rice is added to thicken the sambar.
Step 4) Followed by rice I am going to roast cumin seeds they don’t take much time, few seconds is enough. Then finally roast the fenugreek seeds and once it get a nice golden color transfer this to the same plate
Step 5) Cool all the ingredients completely before grinding. Once they are cooled completely transfer all the roasted ingredients to a blender and grind.Once they are half done add asafoetida and turmeric powder and again grind it to a very fine powder.If you have whole asafoetida then roast for few seconds after turning off the heat and then grind.
Step 6) Spread this on a paper to cool and after this cools completely store this in a airtight container.Do not use wet hands or spoon.That’s it,our Sambar powder is ready.Use 2 Tbsp of this power when making sambar.
Hi, To make this recipe, when you say Rice, what type of rice are you using? Is it Idly rice or normal boiled rice we use for lunch?ReplyDelete
we can use both Idli rice and regular rice. I used Idli rice. Happy CookingDelete
hi first time i cameDelete
I am not a fan of masala powders from the stores... this is such a comprehensive recipe... bookmarking it! RezepteReplyDelete
Shall I use blackurad dollReplyDelete
Hi mam, in sambar podi recipe preparation we can skip rice?ReplyDelete
Akka na neenga sonna method la sambar powder try pannen.it comes good.thank u so much sissyReplyDelete
Is this normal red chillies or kashmiri red chillies?
I am from Kerala...i like steffus recipes too much... I tried her idli recipe... Comes very good....ReplyDelete
Your sambar power is too good☺️How last sambar power in airtight contener?ReplyDelete
Hi Steff, I did try using your sambar powder recipe to make sambar yesterday however it turned out to be too spicy. Wasn’t edible. Could it be because the dried red chillies were too spicy and that I could have used 50g instead of 100g? I tried your other recipes and turned out well and delicious.ReplyDelete
Yes sissy some chillies are too spicy one alternative solution is that u can roast and grind all other ingredients except chilli then mix both powder together then the spice level will be balanced hope this helps youDelete
Yes sissy some chillies are too spicy one alternative solution is that u can roast and grind all other ingredients except chilli then mix both powder together then the spice level will be balanced hope this helps youReplyDelete
Thank you for this great idea ... I will try. Steff you recipes are superb.ReplyDelete
Tq for the receipe sis. Love it. Tqfpr sharing.ReplyDelete
Hii madam I have some ideas for more update PLZZ contact me 8306285454suratReplyDelete
Steffi can you please tell the measurements in cup for sambar powder and rasam powder.ReplyDelete