Sambar masala powder
I made some sambar powder yesterday and was putting it in a jar. I thought aloud about posting it and my husband said…’This is too much…it is such a common recipe, why post it? Next you will be posting idly, dosa and how to make tea!’
I thought it was a good idea too. So pardon me if it is a very familiar recipe. This is an exclusive recipe for my daughter who is living away from home and calls me for tips while cooking. She said I can go ahead and post it.
My father in law is an expert cook and his sambar powder excels all store bought masalas. When I was living in Tanzania, and struggling to cook all by myself, he sent me a big bag of sambar powder which helped us survive amidst all kitchen disasters.
I took notes while he made this when we visited. Being law abiding, I did not carry any (sad face!) this time. So, inspired by him, I tried making it at home. Could be the quality of the ingredients or difference in the person handling, my sambar powder was not exactly like his, but still had a taste of its own and the approval of his son. This powder makes life easy when making sambar in a jiffy, as it eliminates a big step.
Sambar powder ingredients
- 10 -15 dry red chillies
- 1/4 cup coriander seeds
- 1 tbsp channa dhal (chick pea)
- 1 tbsp thur dhal (pigeon pea)
- 1 tsp fenugreek seeds (Methi seeds)
- 1 tsp turmeric powder
- 1/2 tsp asafoetida powder
- 1 tsp pepper corns
- Few curry leaves
- few drops of vegetable oil
- Roast the dhals and coriander first. (Reduce heat and stir it continuously. I do this like a science experiment watching closely to make sure that the dhals brown slowly and cook throughly.)
- When it is half done add fenugreek and pepper and roast everything well.
- Roast red chillies and curry leaves separately adding a little oil. (It is ready when the curry leaves crisp up.)
- Grind everything into a fine powder adding turmeric and asafoetida powder.
- Store this in an air tight container and use it as needed.
This is a multipurpose powder and can be used to make vegetable stir fries and curries that has a tamarind gravy and even Paruppu rasam. It is very aromatic and gives the right flavour to our favourite curry.