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Tuesday, June 16, 2015

Sambar powder recipe - Sambar masala recipe

samabr powder
Sambar powder or sambar masala recipe - South Indian Idly and sambar is world famous. The key secret of tasty sambar depends upon the sambar powder that is used to make it. There are several versions of preparation of sambar powder. The recipe varies from person to person. 

This sambar powder recipe is my family's traditional recipe that we have been using since several years. It is the perfect blend of spices that  give out a perfect sambar flavor which creates a desire to eat more and more idly and dosa with it. In general, sambar powder is made using some dry coconut. 

But, I haven't prepared it with dry coconut to increase the shelf life. If you would like to have a flavor of coconut in your sambar, you may add half a cup of roasted dry coconut in this recipe. Otherwise, you may use fresh coconut paste while preparing the sambar. 

I have also used a small quantity of byadagi red chilies so that the sambar powder is not very spicy, as small kids do not like the hot chili taste. If spicy taste is required, chili powder can be adjusted  to suit the taste while preparing the sambar.

Sambar Masala Recipe - Sambar Powder Recipe
sambar powder
Prep time : 20 mins
Cook time : 45 mins
Total time : 1 hr 5 mins
Recipe type : Sambar Powder
Cuisine : South Indian
Yield : 10 cups 
Author : Vidya Chandrahas

Ingredients 
  • 2 + 3/4  cups split bengal gram / chana dal
  • 1 + 1/3 cups split black grams / urad dal
  • 2 + 3/4 cups coriander seeds
  • 1+1/3 cups cumin seeds / jeera
  • 1/2 cup fenugreek seeds / methi
  • 2 tbsp black pepper
  • 12 X 5" cinnamon /  dalchini
  • 60 cloves / lavang
  • 5 tsp asafoetida powder / hing powder
  • 2 + 1/2 tbsp turneric powder / haldi
  • 40 dry red chilies (preferably byadadgi)
  • 2 cups curry leaves
  • 1/2 cup oil
Method
  1. South Indian sambar powder recipe with step by step pictures
  2. Handpick and clean the chana dal. Roast the chana dal in a pan on low flame till they become crisp. Roast in 2 batches. Set aside.
  3. Handpick and clean the urad dal. Roast the urad dal in the same pan on low flame till crisp. Set aside.
  4. Handpick and clean the coriander seeds. In the same pan, on low flame, roast the coriander seeds till they become  warm. Set aside.
  5. Handpick and clean the jeera. In the same pan, on low flame, roast the jeera till they become warm. Set aside.
  6. Heat little bit of oil in a small pan and fry the fenugreek seeds (methi dana) till aromatic and golden brown. Set aside.
  7. Heat little bit of oil in the same pan and fry the lavang, dalchini and black pepper separately  on low flame until they turn crisp and aromatic. Set aside.
  8. Heat little bit of oil in the same pan and fry dry red chilies on low flame until crisp and golden brown. Set aside.
  9. In the meantime, wash and spread  the curry leaves on a thin cloth and allow them to dry. 
  10. When the leaves dried, heat some oil in the same pan. Fry the curry leaves on low flame till they become crisp. Set aside.
  11. Combine together all the roasted and fried ingredients and allow  it to cool.
  12. Put the ingredients in a mixer jar. Add asafoetida (hing) powder and turmeric powder. Blend it to a fine powder to make a smooth sambar powder. Blend it in 2 - 3 batches. 
  13. Transfer the sambar powder to an airtight container and close with a tight lid. 
  14. This sambar powder or sambar masala can be stored for about a year.
Sambar powder or Sambar masala - step by step pictures

1.  Handpick and clean the chana dal. Roast the chana dal in a pan on low flame till they become crisp. Roast in 2 batches. Set aside.
roasted chana dal
2.  Handpick and clean the urad dal. Roast the urad dal in the same pan on low flame till crisp. Set aside.
roasted urad dal
3.  Handpick and clean the coriander seeds. In the same pan, on low flame, roast the coriander seeds till they become  warm. Set aside.
roasted coriander seeds
4.  Handpick and clean the jeera. In the same pan, on low flame, roast the jeera till they become warm. Set aside.
roasted jeera

5.  Heat little bit of oil in a small pan and fry the fenugreek seeds (methi dana) till aromatic and golden brown. Set aside.
fried methi
6.  Heat little bit of oil in the same pan and fry the lavang, dalchini and black pepper separately  on low flame until they turn crisp and aromatic. Set aside.
fried spices
7.  Heat little bit of oil in the same pan and fry dry red chilies on low flame until crisp and golden brown. Set aside.
fried red chillies
8.  In the meantime, wash and spread  the curry leaves on a thin cloth and allow them to dry. When the leaves dried, heat some oil in the same pan. Fry the curry leaves on low flame till they become crisp. Set aside.
fried curry leaves
9.  Combine together all the roasted and fried ingredients and allow  it to cool.
combined all ingredients
10.  Put the ingredients in a mixer jar. Add asafoetida (hing) powder and turmeric powder. Blend it to a fine powder to make a smooth sambar powder. Blend it in 2 - 3 batches. 
  sambar powder
11.  Transfer the sambar powder to an airtight container and close with a tight lid. This sambar powder or sambar masala can be stored for about a year.
sambar powder

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