Sambar powder/Curry powder

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

1. 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.)
2. When it is half done add fenugreek and pepper and roast everything well.
3. Roast red chillies and curry leaves separately adding a little oil. (It is ready when the curry leaves crisp up.)
4. Grind everything into a fine powder adding turmeric and asafoetida powder.
5. 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.