Sambar Powder Masala

South Indian Spice powder

Sambar Powder is a spice mix used in the South Indian home everyday as sambar is made almost everyday. The powder can be prepared and stored for 6 to 12 months. You can also buy the ready powder but then you are missing the fun and the lovely aroma of the freshly made sambar podi as it is called.

Sambar is a South Indian lentil curry made with yellow lentils and vegetables such as onions, tomatoes and white pumpkin and many other vegetables of your choice.

Sambar is generally made using pigeon pea(called toor dal)and vegetables. It is a side dish served with plain rice or with Idli(rice cakes) or Dosa. Making this sambar-powder in advance will help you in getting your sambar done fast.

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Ingredients:

• coriander seeds(dhania) – 1 cup
• cumin seeds(jeera) – 3 tablespoons
• Chana dal(Bengal gram dal) – 2 tablespoons
• urad dal(black gram dal) – 1 table spoon
• black pepper seeds – 1 table spoon
• red chilli powder – 3 table spoons
• mustard seeds – 1 ½ teaspoon
• fenugreek seeds(methi) – 1 teaspoon
• turmeric powder(haldi) – 1 teaspoon
• asafetida(hing) – ½ teaspoon
• curry leaves – 2 table spoons

Making Sambar-Powder:

1. Dry roast all the items separately on low flame except chili powder,turmeric and asafoetida .
2. Grind together with turmeric and asafetida to a fine powder.

Store in an airtight jar. You can use this sambar-powder as and when you want for up to one year.

How to make Sambar

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