This delightfully aromatic spice powder is the basic ingredient used in making “Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like many other spice powders can be prepared in advance and stored in an tight container…comes in handy when required! Our take: Prepare the required quantity fresh when needed!!

 

Dish type: Spice Powder

Preparation time: 5 min

Roasting time: 15 min

Yield: 500 gms

Ingredients

Bengal gram dhal       50 gms

Black gram                  40 gms

Coriander                    100 gms

Jeera                           20 gms

Methi seeds                15 gms

Red chillies                  200 gms

Cinnamon                    1” piece

Kapok bud                   1 no. (also known as Marathi Moggu in Kannada)

Dry grated coconut     125 gms or 6 tbsps (i.e., 1/2 of a dry coconut)

Directions

Dry fry each of the ingredients separately in a kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

Red chillies alone can be fried using just a drop of oil. To make 1 litre of sambar, approx. 2 tbsps of sambar powder is required. For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish. Alternatively raw grated coconut can be used for grinding with this powder while making sambar. 1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

 

View “Onion Tomato Sambar” recipe to see how this powder is used.

Also view other spice powders “Bisi Bele Bath Powder”, “Vangi Bath Powder”, “Gojju Powder” and “Dry Chutney Powder”