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March 9, 2014

HOMEMADE SAMBAR POWDER RECIPE|SAMBAR PODI-2 VERSIONS

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Sambar-powder-recipe

In this post,i have discussed “How to make Sambar powder at home”.Everybody has their own version of homemade sambar powder.Here comes our version.It stays fresh and flavourful equal to store bought ones.Here,i have shared two versions of Kuzhambu milagai thool recipe.One from my MIL and one from my Mom(Nellai style).My Mil’s Sambar powder is an all rounder podi for me.I add in Poriyal,Kootu,Sambar and Vathakuzhambu.I don’t need red chilli powder(Milagai thool) at all when i have my mil’s sambar podi in hand.At the same time,my mom’s sambar powder can be freshly ground in small quantity and use whenever we need.I use the same for idli sambar too.So both the versions has its own taste and flavour.I have given bulk as well as smaller quantity ingredients.Bulk quantity comes for 3 months and small quantity for one week.I hope small quantity would help u all to grind in mixie, if u don’t have mill option.

Sambar-powder-recipe-homemade
sambar powder ingredients

Homemade Sambar powder (MIL's Version)


Homemade Sambar powder (MIL's Version) My MIL's Homemade sambar powder recipe - Multipurpose powder recipe to use in sambar,vathakuzhambu,kootu,poriyal and even rasam.
Cuisine: Indian
Category: Homemades
Serves: 6 months
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
For bulk quantity ( for 3 months use)
  • Dhania / Coriander seeds – 1/4 kg ( 250gms/1.25cups )
  • Red chillies – 1/4 kg ( 250gms)
  • Methi seeds - 50 gms(1/4 cup)
  • Toor dal – 50 gms(1/4 cup)
  • Channa dal – 50 gms(1/4 cup)
  • Turmeric powder – 50 gms (1/4 cup)
  • Pepper corns – 50 gms (1/4 cup)
  • Cumin seeds / jeera – 2 tbsp
For small quantity(for 3-4 days)
  • Red chillies - 12 nos
  • 2.Dhania - 2 tbsp
  • 3.Methi seeds - 1 tsp
  • 4.Toor dal - 1 tsp
  • 5.Channa dal - 1 tsp
  • 6.Pepper corns - 1tsp
  • 7.Jeera - 1/2 tsp
  • 8.Turmeric powder - 2 tsp
METHOD

For bulk quantity
  • Sun dry all the ingredients for 4-5 hours till it becomes crispy.Grind in a mill.
  • Spread in a news paper,cool down completely,mix turmeric powder and store in a box.Use a clean plastic spoon every time.Stays good for 6 months.(If u want this powder to be more flavourful,dry roast methi seeds alone  for 2-3 minutes and grind with other sundried ingredients.Do not dry roast for long time till it turns brown.It may lend a burnt taste.)
For small quantity
  • Heat a kadai in high flame for few minutes.Switch off the flame and add the pinched red chillies.Roast for a minute and immediately add all the other ingredients,stir them for few minutes till it gets heated.Leave in the kadai for sometime.All the ingredients will be cooled &crispy.Now grind them in mixie,sieve and store.
 
SAMBAR-POWDER

HOMEMADE SAMBAR POWDER ( My mom’s version)

Homemade Sambar Powder Recipe (mom's version)


Homemade Sambar Powder Recipe (mom's version) Homemade sambar powder -Mom's Tirunelveli style recipe
Cuisine: Indian
Category: Homemades
Serves: 6 months
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS
For bulk quantity
  • Dhania - 1/2 kg
  • Red chillesi - 1/2 kg
  • Chana dal/kadalai paruppu - 1/4 kg
  • Urad dal - 1/4 kg
  • Methi seeds - 100 gms
For small quantity
  • Oil – 2 drops
  • Dry coriander seeds – 1.5 tsp
  • Channa dal – 2 tsp
  • Fenugreek seeds/Methi seeds – 1/2 tsp
  • Red chilly – 4-6 nos
METHOD

For bulk quantity
  • Sun dry or dry roast all the ingredients one by one in a hot kadai ,cool & grind in a mill.Spread in a news paper till it cools down and store in a box.Use a clean spoon every time.Keep this sambar powder in freezer in a air tight box.Take small quantity and store in another box for daily use.
For small quantity
  • Roast all the ingredients in 2 drops of oil,cool and grind to a powder.U can use for making sambar twice or thrice.
U can  also use this powder for making idli sambar !


Store in an air tight bottle and use a clean spoon always !
SAMBAR POWDER




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25 comments :

  1. Thanks for sharing....... Nice shots!!

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  2. both the versions are good...very neat pics.. love the black pot.. :)

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  3. Very flavorful sambar powder...Thanks for sharing dear :) Lovely clicks too !!

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  4. Wow the sambar powder looks spicy.Nice post.

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  5. Both versions of sambar are good, never tried radish sambar, thanks for sharing.

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  6. more than recipe, i am looking at the clicks.. looks too good.. and ofcourse the podi too.. :)

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  7. aromatic sambar powder. Nice colour

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  8. I used your MIL's first recipe smaller quantity and dry roasted all chillies last separately and turned out great - thank you!

    ReplyDelete
    Replies
    1. Thank u so much for the feedback Archena :)

      Delete
  9. mam i have toor dal oily so can i use that

    ReplyDelete
  10. mam i have oily toor dal can i use that

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    Replies
    1. Chana dal , urad dal is for thickness only.skip it.use only toor dal but make in small quantity.

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  11. N I made sambhar powder with this method but too much of jeera smell is coming...plzz let me know wt changes I can do ...wait Will let u know d 'recipe..

    2 tbspn urad dal
    2 tbsn chana dal
    2 tbsn jeera dhania
    5 red chilly whole
    20 curry leaves
    1tspn methi Dana
    1tspn Hing
    1tspn salt
    2 tspn red chilly powder

    ReplyDelete
    Replies
    1. Hi i think u have not followed my recipe.Generally jeera should be less.No probs.just follow the above recipe u mentioned and make it again without jeera.mix both the powders by grinding together.ie take this powder n previously made powder.grind it together at the end.they will mix uniformly.Hope it works.pls let me know how it turned out.thanks ☺

      Delete
  12. Dear mam. I tried ur MIL's versions small quantity sambar powder. But it smelled fish curry aroma. May i change anything on that sambar powder? I tried veg sambar using beens and carrot only

    ReplyDelete
    Replies
    1. I am really not sure what went wrong.No need to change anythingWe are following this regularly.Try adding this powder in vathakuzhambu.If u again get the same smell i will suggest you some option.

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    2. K mam. I will try. Thank u

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    3. HI
      This is kruthi it will not be spice right kids also can eat .I want know this plz tell me



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    4. hi this is kruthi the sambar powder looks so yummmy i want try the sambar powder which u show the iteams . is not so spice childrens can eat this one no

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    5. Yes,u can try.This is not so spicy :)

      Delete
  13. Some use Bengal gram and some urad. What is the diff.?

    ReplyDelete
    Replies
    1. Bengal gram is added to give thickness to the gravy, urad dal gives flavor but adding more spoils the taste of gravy.

      Delete

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