How To Make Sambar Powder: 11 Steps

Table of contents:

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Sambar powder is the basic ingredient in the preparation of sambar, a popular South Indian sauce. Sambar is usually served and accompanied with rice, lentil donuts (vadas), rice pancakes (idlis) and rice crepes (dosas).

Ingrediants

Method 1:

750 g of Dried Red Chillies
1 kg of Coriander Seeds
200 g of Toovar Dhal (variety of Indian legume)
100 g of Channa Dhal (variety of Indian legume)
50 g of Urad Dhal (variety of Indian legume)
50 g of Fenugreek Seeds
50 g of Turmeric Roots (dried)
50 g of Black Pepper (optional)
100 g Curry Leaves (dried)
25 g of Cumin
10-15 g of Asafoetida

Method 2:

1, 1 kg of Chillies
1, 5 kg of Coriander
100 g of Turmeric
200 g of Cumin
200 g of Thoor Dhal
200 g of Channa Dhal
100 g of Fenugreek
100 g of Urad Dhal
20 g of Asafoetida
200 g of Curry Leaves
100 g of Moringa Oleifera leaves
100 g of raw rice

Steps

Method 1 of 2: Raw Ingredients

Step 1. Get all the ingredients you need

Step 2. Mix them carefully and patiently

Step 3. Leave them to dry in the sun or toast them in a pan

Step 4. Grind them into a fine powder

Step 5. The sambar powder is ready

Step 6. Store it in an airtight container

Method 2 of 2: Pan Roasted Ingredients Without Seasoning

Step 1. Toast the ingredients in a pan without adding any type of fat or seasoning

Mix it carefully.

Step 2. Let the ingredients dry in the sun or in a warm, dry area

Step 3. Grind them into a uniform powder

Step 4. Transfer the powder to an airtight container for storage

Step 5. Use sambar powder

Filter the added rice grains to absorb moisture and prevent lumps from forming. Use the powder as per your recipe.

Advice

You can modify the ingredients according to your personal tastes, for example by increasing or decreasing the quantity of chillies.
Adding black pepper is optional.
Go to an oriental food store and buy all the ingredients you need to prepare the recipe.
If you wish, add other spices of your choice, such as anise for example.
Use sambar powder within 6 months, nobody likes the taste of stale spices.

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