October 18, 2012

Sambar powder with dry coconut recipe - Ssambar masala using dry coconut

Sambar powder with dry coconut recipe - Today  I am posting a very basic South Indian sambar masala recipe. I am sure beginners will find this recipe very useful. Sambar masala or powder is an essential item in the kitchen. I always use homemade sambar powder. We need sambar for idli, dosa, uttappam and rice. If the sambar masala is readily available at home, sambar can be prepared very quickly. With this powder, you can prepare variety of sambar such as tiffin sambar, drumstick sambar, pumpkin sambar, brinjal sambar etc. 

Preparation time - 15 minutes
Cooking time - 45 minutes
Yield - Medium jarful powder

  • 24-25 curry leaves 
  • 24-25 dry red chillies  (preferably byadagyi )
  • 6 tbsp split bengal gram / chana dal
  • 3 tbsp split black gram / urad dal
  • 6 tbsp coriander seeds
  • 6 tsp cumin seeds / jeera
  • 3 tsp fenugreek seeds / methi dana
  • 50-60 black pepper / kaali mirch
  • 9 x 1" pieces cinnamon / dalchini
  • 9-10 cloves / lavang
  • 6 tbsp grated dry coconut
  • ¾ tsp asafoetida powder / hing
  • 1 ½  tsp turmeric powder
  • Oil as required


1.  Dry roast the grated dry coconut over a medium low flame until aromatic and crisp. Keep it aside and allow it to cool.
2.  Heat little oil in a pan and fry  curry leaves and red chillies separately until aromatic and crisp. Keep them aside and allow them to cool.
3.  Heat little oil in the same pan and roast chana dal, urad dal, coriander seeds, cumin seeds, fenugreek seeds, black  pepper, cinnamon sticks and cloves separately until aromatic and crisp. Keep them aside and allow them to cool.
4.  Mix together  all the above prepared ingredients. Add asafoetida and turmeric powder. Mix well. 
5.  Put this ingredients in a mixer jar and grind them to a fine powder to make a fine sambar powder. Remove the powder from the mixer jar and sieve it.
6.  Store this sambar powder in an air tight container.
7. It can be stored for about 10 months.

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