South Indian Spice powder for lentil curry

Sambar Powder is a spice mix used in the South Indian home everyday as sambar is made almost everyday. It is also refered to as sambar podi or sambar pudi or sambar masala.

This south indian lentil curry 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 masala.

Sambar is a South Indian lentil curry made with yellow lentils and vegetables such as onions, tomatoes, drumsticks, brinjal(eggplant), 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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How to make Sambar Powder

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Ingredients for sambar masala:

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.

Now after learning to make sambar pudi, go ahead and make sambar. Your family is bound to love it.

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