February 8, 2013

Sambar powder recipe / how to make South Indian sambar masala without dry coconut

South indian sambar masala recipe -This is a very flavorful and durable sambar powder which can be stored for about an year. I have not used dry coconut in this sambar masala to increase the shelf life of t it. Instead, I use fresh coconut paste when I prepare  sambar. Small kids usually do not like spicy food. Therefore, I have used only forty  byadagi dry red chillies in this sambar powder which is rich in colour and less spicy.  Byadagi red chillies are less pungent and deep in red colour in comparison to spicy  Guntur dry red chillies. While making sambar, I adjust chilli powder according to our taste. 

South Indian sambar masala image
South Indian sambar masala without dry coconut recipe.

Preparation time 30 minutes
Cooking time 45 minutes

Ingredients
2 cups curry leaves
40 dry red chillies / (byadagy chilli )
2 + 3/4 cups bengal gram dal / chana dal
1 + 1/3 cups split black gram / urad dal
2 + 3/4 cups coriander seeds / dhania seeds
1 + 1/3 cups cumin seeds / jeera
1/2 cup fenugreek seeds / methi dana
2 tbsp black pepper / kaali mirch
12 x 5" pieces cinnamon / dalchini
60 cloves / lavang
5 tsp asafoetida powder / hing
2  + 1/2 tbsp turmeric powder / haldi
1/2  cup oil

Method 

  • Handpick and clean all the ingredients. 
  • Heat 1/2 cup of oil in a frying pan and fry curry leaves and  dry red chillies separately till they become crisp. Remove from the pan and set aside.
  • In the same frying pan,  fry  the chana dal,  urad dal, coriander seeds, cumin seeds, fenugreek seeds, black pepper, cinnamon pieces and cloves separately  till they become crisp. Do not fry asafoetida powder and turmeric powder.
  • Mix all the fried ingredients together and allow them to cool. Then add the asafoetida powder and turmeric powder to the fried ingredients and mix well. 
  • Put the ingredients in a mixer jar and grind it to a  fine powder.  Grind in batches.
  • Sieve the powder on a medium sieve and mix  the powder well. 
  • Store this powder in an air tight container.  This sambar powder can be stored for about an year.

sambar powder ready to store

30 comments:

  1. great post....

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  2. very informative and neat preparation..
    http://www.indiantastyfoodrecipes.com/

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  3. Always love homemade spice powder. Very useful post dear.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/02/methi-paratha.html

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  4. Oh this is so great. I somehow never knew how to make a sambar powder at home. Thanks a lot!

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  5. flavorful powder thanks for sharing dear....wonderful clicks

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  6. homemmade is always the best. looks too good

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  7. Wow...great....well presented..:-)

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  8. that looks good

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  9. Such a handy powder for our South Indian kitchen.

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  10. that looks really fresh n veru useful recipe..nice cliks..well explained.

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  11. Nice post. Always homemade is best.

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  12. Always homemade is the best.

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  13. very useful recipe.

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  14. Nice sambar powder!

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  15. Beautifully explained,home made is the best..flavorful.

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  16. Good back to basic post

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  17. That's amazing Vidya! How long does this sambar powder keep and do we have to store it in the frigde?

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  18. @ Phong Hong..It can be stored for about 6-7 months.

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  19. homemade powder is the best :)
    first time here, glad to follow u ...

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  20. Hi Vidya,thank you for sharing this interesting recipe. Homemade is still the best.
    Yours look so good. I love it.

    Have a great week ahead.

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  21. Wow! That is a flavorful recipe for Sambhar powder. Will try it next time.

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  22. Love ur version, so neat presentation...

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  23. Flavorful podi!!
    Love to see your recipe linked up in Flavors Of Cuisines-"Mexican"

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  24. I hardly use sambar powder....will try this sometime....

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  25. Best presented. Can feel the aroma.

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  26. wow...flavorful n inviting version
    Tasty Appetite

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  27. Needy post for beginners..

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  28. Nice post dear, very informative.

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