Sambar Podi | Powder is the secret behind the grand and flavourful dish, Sambar of the South Indian cuisine.
Sambar is an accompaniment for most Tiffin | Snack items like Idli, Dosa, Uthappam, Upma (made with rice | millet’s), Pongal (made with rice | millet’s), Sevai (rice | millet noodles), Vadai, Bonda, also for lunch items like Rice with Vegetable Curry and Mixed Rice varieties.
Sambar Podi | Powder is also added, to flavour dishes like Sevai, Upma, Vegetable Curry, Gothsu (Vegetables and Lentil gravy dish), Tamarind Rasam and many other types of Rasam (Lentil Soup).
Homemade powders should be patented but generously sharing, with my fine readers, transcends all technicalities!
Prep time : 5 mins; Cooking time : 20 mins; Makes : about 3 1/2 cups
- Coriander Seeds | Dhania – 2 1/2 cups
- Whole dry Red Chilies – 2 cups
- Red Gram Lentil | Thuvar Dal – 3 tbsp
- Bengal Gram Lentil | Channa Dal – 1 tbsp
- Cumin Seeds | Jeera – 1 tbsp
- Black peppercorns – 1/2 tbsp
- Fenugreek Seeds | Methi dana (optional) – 1/2 tbsp
- Mustard Seeds (optional) – 1/2 tbsp
- Poppy Seeds (optional) – 1 tsp
- Cinnamon Stick (optional) – 1 1/2 inches
- Curry leaves – 3 tbsp
- Turmeric powder – 1 tsp
- Asafoetida powder | Hing powder – 1/2 tsp
1. Dry roast all ingredients except turmeric, individually, till fragrant and lightly brown. Cool down to room temperature.
2. Grind all the ingredients together to a fine powder in a dry grinder.
3. Store in an airtight container. Can be stored for up to 3 – 6 months.
Cook’s Note :
1. Can be made in bulk, by increasing the individual ingredient quantities, proportionately and grinding it in a mill.
2. Cinnamon sticks, Poppy seeds, Fenugreek seeds and Mustard seeds are optional and can be skipped, if one does not like the taste of these spices in their Sambar.