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South Indian Sambar
Tamil Nadu-style Indian thali meals (lunch or celebration feast) are incomplete without a flavorful Sambar on the menu. South Indian Sambar podi recipe ingredients and proportions vary across regions. This is my mother’s Sambar podi recipe. This Tamil brahmin-style sambar powder is my grandmother’s recipe. we have been following it for years and this podi yields great aromatic Kuzhambu recipes.
How to make Sambhar podi?
When it comes to homemade podi variety my Mother always says it’s good to roast all the ingredients separately for even roasting. Especially the dals and red chilli. I have roasted pepper, cumin seeds, and fenugreek seed together as they roast almost at the same time. If you are roasting a smaller batch you can roast everything together but make sure you do continuous roasting of all the ingredients. For larger batches always roast the ingredients separately as shown in the video.
Why should I keep all the ingredients ready before?
Once you start roasting the pan gets hot so it is better if you roast the ingredients one by one immediately
Should I cool the spices before grinding?
Yes, it is very important to cool all the roasted ingredients before grinding. It is always recommended to cool the roasted sambar podi ingredients on a wide plate so that moisture from steam is not trapped. Also, avoid overlapping
Can I grind all ingredients together?
If you are grinding in a mill you can grind all the ingredients together but for mixie/ blender grinding it is mandatory to grind chilli first. After the chillies are coarse ground add coriander seeds and grind. finally, add other ingredients and grind sambar podi
Can I ground the sambar powder at maximum speed?
No grounding the podi continuously at a maximum speed will turn the mixie hot which in turn will result in lumpy sambar podi. Always grind in one speed for few seconds and then gradually alter the speed and after grinding the sambar podi at maximum speed give a break and continue grinding.
Can I use curry leaves, hing, turmeric powder while making samba podi?
I usually add curry leaves, hing, turmeric powder while making sambar hence I skipped them while making powder
Can I use channa dal for sambar podi?
In our home, we don’t add channa dal while preparing sambar powder, whenever I prepare arachuvitta sambar I freshly roast and ground channa dal along with coconut. If you prepare to add channa dal, use 25 grams of toor dal and 25 grams of channa dal.
Can I double the recipe?
Yes, you can double, triple, or halve the sambar powder recipe according to your choice. always proportionally alter the quantities.
Can I use more pepper for the Sambar powder recipe?
When it comes to Sambar powder in our family, the spice is mainly from the red chilli. Pepper is just an add-on. Too much pepper might alter the Sambhar podi flavor. Rasam podi is prepared with more pepper.
How to store Sambar podi?
After grounding the podi, I always let them cool completely then transfer the podi to an airtight container. Podi stays fresh for weeks at room temperature if you are planning to keep it longer keep them in freezer-safe ziplock bags. Whenever Amma sends sambhar powder from India, I always ask her to pack it in small freezer-safe ziplock bags. Depending on the quantity I will either keep it in the fridge or freezer. To retain the freshness of Sambar powder always make several small packs of sambar podi.
Why homemade Sambar podi?
Homemade spice powder mixes are so easy to make, clean, and hygienic. Traditionally Sambar powder is prepared in a mill but if you follow some tips and tricks, you can grind a fine sambar powder at home. Without any preservatives and food colorings, homemade spice blend south Indian style podi varieties are best with great flavor and aroma.
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Ingredients
- 50 grams coriander seeds around 3/4 cup
- 25 red chilli
- 50 grams toor dal around 1/4 cup
- 10 grams pepper around 1 tbsp
- 10 grams cumin seeds around 1 tbsp
- 2 grams fenugreek seeds around 1/2 tsp
Instructions
- Firstly measure and keep all the ingredients ready for sambar podi
- Place a wide pan on the stove, and turn on the stove on low- medium heat. let the pan turns warm
- Add coriander seeds and do even roasting
- Roast till the coriander seeds turn aromatic and slightly change color
- Transfer to a plate and let it cool down
- In the same pan add red chilli and roast evenly
- Roast till you get the pungent smoky aroma and red chilli slightly change color and looks roasted
- Transfer to the plate, avoid overlapping
- In the same pan add toor dal and sauté evenly
- Roast till dal turns aromatic and starts changing color
- Transfer to the plate and let dal cool down
- In the same pan add pepper and do quick saute for 2 or 3 times
- Furthermore add fenugreek seeds, and do quick saute for 2 or 3 times
- Finally add cumin seeds and saute evenly
- Roast till they turn aromatic and fenugreek seeds start changing color
- Transfer to the same plate and let it cool down
- After all the roasted ingredients are cool, grind red chilli first into a coarse powder
- Furthermore, add coriander seeds and grind into a coarse powder
- Finally, add remaining ingredients and grind into a fine sambar powder
- Transfer to a plate and cool completely, then store into an airtight container
Video
Notes
- Grinding continuously at max speed will turn mixie hot, sambar powder might turn lumpy so give regular interval and grind sambar powder
- Always transfer the ground sambar powder to a plate and cool it completely. after it is cool, store it in an air-tight container for longer shelf life
- Always keep all the required ingredients ready before starting to roast one ingredient as it helps for continuous roasting when the pan is hot
- Preferably avoid roasting all ingredients together
- Avoid overlapping ingredients when they cool as we are going to grind the ingredients separately
- Always cool the roasted ingredients on a wide plate to avoid moisture
- For fine mixie sambar powder, always grind the ingredients in the specified order
- I generally add curry leaves, hing, turmeric powder in sambar, hence skipped adding them for powder
Ingredients
50 grams coriander seeds ( around 3/4 cup)
25 red chilli
50 grams toor dal ( around 1/4 cup)
10 grams pepper ( around 1 tbsp)
10 grams cumin seeds ( around 1 tbsp)
2 grams fenugreek seeds ( around 1/2 tsp )
How to make Sambar podi with step by step pictures
- Firstly measure and keep all the ingredients ready for sambar podi
- Place a wide pan on the stove and turn on the stove on low- medium heat and let the pan turns warm
- Add coriander seeds and do even roasting
- Roast till the coriander seeds turn aromatic and slightly change color
- Transfer to a plate and let it cool down
- In the same pan add red chilli and roast evenly
- Roast till you get the pungent smoky aroma and red chilli slightly change color and looks roasted
- Transfer to the same plate, avoid overlapping
- In the same pan add toor dal and sauté evenly
- Roast till dal turns aromatic and starts changing color
- Transfer to the plate and let dal cool down
- In the same pan add pepper and do quick saute for 2 or 3 times
- Furthermore add fenugreek seeds and do quick saute for 2 or 3 times
- Finally add cumin seeds and saute evenly
- Roast till they turn aromatic and fenugreek seeds start changing color
- Transfer to the same plate and let it cool down
- After all the roasted ingredients are cool, grind red chilli first into a coarse powder
- Furthermore, add coriander seeds and grind into a coarse powder
- Finally, add remaining ingredients and grind into a fine sambar powder
- Transfer to a plate cool down completely then store into an airtight container
It was really helpfull and informative. Honestly, I was able to prepare without much complexity. Thanks for this wonderful instructions.