Tamil nadu style homemade sambar powder recipe (sambar podi in Tamil) in 2 versions with bulk and small quantity. In this post, I have discussed “How to prepare Tamilnadu sambar powder at home”. Every South Indian family has their own version of homemade sambar powder. It stays fresh and flavourful equal to store bought ones. Here, I have shared two versions of Tamilnadu style Kuzhambu milagai thool recipe.
One from my MIL in Thanjavur style and one from my Mom (Tirunelveli style). My MIL’s Sambar masala powder is an all rounder podi for me. I add in Poriyal, Kootu, Sambar, Vathakuzhambu and even paruppu rasam. I don’t need red chilli powder (Milagai thool) at all when I have my MIL’s Tamilnadu sambar powder in hand. At the same time, my mom’s Nellai sambar powder can be freshly prepared in small quantity and use whenever we need. I use the same for idli sambar too. So both the versions have their own taste and flavour.
I have given the Tamilnadu sambar powder ingredients in bulk as well as smaller quantity. Bulk quantity comes for 3 months and small quantity is for 2 to 3 days. If you like its taste, you can grind in more quantity and store it for a week. I hope small quantity would help you all to grind in mixie, if you don’t have mill option near your house. Ok, Let’s see how to make Tamilnadu sambar powder at home in 2 versions.
Homemade Sambar powder (MIL’s Version)
Ingredients
For bulk quantity ( for 3 months use)
- ¼ kg Dhania / Coriander seeds ( 250gms / 1.25cups )
- ¼ kg Red chillies ( 250gms)
- 50 gms Methi seeds (1/4 cup)
- 50 gm Toor dal (1/4 cup)
- 50 gm Chana dal (1/4 cup)
- 50 gm Turmeric powder (1/4 cup)
- 50 gm Pepper corns (1/4 cup)
- 2 tbsp Cumin seeds / jeera
For small quantity(for 3-4 days)
- 12 Red chillies
- 2 tbsp Dhania
- 1 tsp Methi seeds
- 1 tsp Toor dal
- 1 tsp Chana dal
- 1 tsp Pepper corns
- ½ tsp Jeera / Cumin seeds
- 2 tsp Turmeric powder
Instructions
- 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 you 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.
- 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.
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.
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Tirunelveli Sambar Powder Recipe (mom’s version)
Homemade sambar powder – My Mom’s Tirunelveli style recipe
Cuisine: Indian
Category: Homemade
Serves: 3 cups
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes
INGREDIENTS (1 cup – 250ml)
| For bulk quantity Tamilnadu sambar powder: Dhania / Coriander seeds – 1/2 kg Red chillies – 1/2 kg Chana dal/ Kadalai paruppu – 1/4 kg Methi seeds / Vendhayam – 100 gms For small quantity ( for 2 days use) : Cooking Oil – 2 drops Dry coriander seeds – 1.5 tsp Chana dal – 2 tsp Fenugreek seeds/Methi seeds – 1/2 tsp Red chilli – 4-6 |
TIRUNELVELI SAMBAR POWDER – METHOD
| For bulk quantity: Sun dry or dry roast all the ingredients one by one in a hot kadai, cool and grind in a mill. Actually roasting the ingredients is optional. We sun dry them if the ingredients are moist. Spread in a news paper till it cools down and store in a box. Use a clean spoon every time. Keep this Tamilnadu sambar powder in the freezer in an 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! Check out my mom’s Tirunelveli style sambar for rice. |
Store in an air tight bottle and use a clean spoon always!
Thanks for sharing……. Nice shots!!
both the versions are good…very neat pics.. love the black pot.. :)
Aromatic and love this version
Very flavorful sambar powder…Thanks for sharing dear :) Lovely clicks too !!
Wow the sambar powder looks spicy.Nice post.
Both versions of sambar are good, never tried radish sambar, thanks for sharing.
Nice recipe! Snap looks great!
more than recipe, i am looking at the clicks.. looks too good.. and ofcourse the podi too.. :)
aromatic sambar powder. Nice colour
I used your MIL's first recipe smaller quantity and dry roasted all chillies last separately and turned out great – thank you!
Thank u so much for the feedback Archena :)
mam i have toor dal oily so can i use that
mam i have oily toor dal can i use that
Chana dal , urad dal is for thickness only.skip it.use only toor dal but make in small quantity.
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
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 ☺
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
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.
K mam. I will try. Thank u
HI
This is kruthi it will not be spice right kids also can eat .I want know this plz tell me
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
Yes,u can try.This is not so spicy :)
Some use Bengal gram and some urad. What is the diff.?
Bengal gram is added to give thickness to the gravy, urad dal gives flavor but adding more spoils the taste of gravy.