Sambar powder|Sambar podi is generally made at our place in bulk by drying it under sun and grinding it in the mills where they grind the ingredients of sambar powder into a fine powder.
When i posted the recipe of Rasam Powder , i got many mails to post the recipe for sambar powder. I use sambar powder in most of my recipes and i love the one which my mom makes in bulk and pack for me during our visit to India. She is very particular to use the best quality of the ingredients as it will give a nice flavor to the sambar.
For all those who asked for Sambar powder in Small quantity, please check this Home made sambar masala post
INGREDIENTS:
*We use the long variety turmeric for this(Varali majal).
This is the usual procedure in which we make sambar method at our place.
When i posted the recipe of Rasam Powder , i got many mails to post the recipe for sambar powder. I use sambar powder in most of my recipes and i love the one which my mom makes in bulk and pack for me during our visit to India. She is very particular to use the best quality of the ingredients as it will give a nice flavor to the sambar.
For all those who asked for Sambar powder in Small quantity, please check this Home made sambar masala post
INGREDIENTS:
| RED CHILLI (USE LONG VARIETY) | 1/2 KG |
| CORIANDER SEEDS(DHANIYA) | 3/4 KG |
| TOOR DAL | 100 GMS |
| BLACK PEPPER | 50 GMS |
| METHI SEEDS(VENDAYAM) | 1 TBLSP |
| TURMERIC * | 7-8 |
- Dry all the ingredients separately in a wide plate or on a newspaper in hot sun for 6-7 hours.
- If you didn’t get proper sun during rainy days, u can microwave the ingredients for few minutes without changing the color of the ingredients.
- Give it to a mill (rice mill) and make it into a fine powder.
- Once done , spread the Sambar powder in a wide plate in shade (inside the house) for 10 minutes and store them in a dry, clean container. Always handle this with a dry spoon.
- You can keep this in the refrigerator for longer use.
This is the usual procedure in which we make sambar method at our place.
