Yayyyyyy here you go for homemade sambar powder!!! It was my long time pending list which I always forget to post. I make sambar powder often and if am running out of it rarely I buy from store. This time I did not want to skip posting this recipe the reason behind is my mom. Yes she is with us here in Houston and I want to post her recipe :-) Homemade is always very economical compared to store bought and it stays fresh for 5 to 6 months. My grandma used to make it bulk and they always give outside to grind the powder and the place called "Maavu Mill". I make it in small qty and it comes for me at least 3 to 3 1/2 months. We can use this powder for almost for all the curries like kootu, poriyal and masiyal. My mom's sambar podi is the best and thought should have it here in my blog :-)
INGREDIENTS:
Coriander seeds - 2 cups
Red chillies - 1 cup
Toor dhal - 1/4 cup
Channa dhal - 1/4 cup
Black pepper - 3 tsp
Cumin seeds / Jeera - 3 tsp
Fenugreek seeds - 1 tsp
Raw rice - 1 tsp
Asafoetida / hing - 1 tsp
Turmeric powder - 1 tsp
HOW TO MAKE:
Clean and dry coriander seeds and red chillies in the sun for 2 to 3 days. You can keep it even 4 days. If you break the red chilli it should give a breaking sound then its ready for grinding.
When red chilli and coriander seeds are ready to grind its time to make a sambar powder. Dry roast the ingredients one by one, first you can do with toor dhal and channa dhal and when it turned golden brown remove it from the kadai. Next dry roast pepper and fenugreek.
Dry roast jeera and rice separately. Add all the ingredients together and allow it cool down. In a mixie or blender grind it to a fine powder by adding turmeric powder and asafoetida.
Allow it to cool down and store it in an air tight container.
TIPS:
Adjust the red chillies according to your spice level, but this is perfect and mild. If you want hot and spicy the add more red chillies.
Adding rice is optional. Some of them add urad dal. We add rice to give sambar to make it little thicker as same as urad dal. You can add urad dal instead rice.
The color of the powder depends on the red chillies color.
Some of them dry roast red chillies and coriander seeds. If so you need not to keep it outside under the sun. It is absolutely your own choice either keeping it under the sun or dry roast directly.
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