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Why instant sambar powder
Many times for weekday lunch we need some quick lunch options. if you make and keep sambar kulambu powder, you can prepare flavorful sambhar in 10 minutes. Premix powder stays good for 3 months at room temperature.
Flavorful sambar podi
No garlic sambar is traditionally prepared in Iyer and Iyengar households. sambhar stays good for two days but podi stays good for 3 months at room temperature. If you prepare this podi, you can take it during flight travel. Also works best for quick Airbnb cooking. best bachelor and elderly-friendly recipe. Perfect for bust weekday meals too.
HOW MUCH tamarind SHOULD I USE FOR THE Sambhar premix RECIPE?
In our home, we generally don't ass tamarind for rice sambar so I have used enough tamarind for the sourness. If you are using tomatoes adjust tamarind accordingly.
TIPS TO ROAST RED CHILLI
I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.
Veggies for kuzhambu
You can use okra, radish, potato, Brinjal, drumstick, vathal, pumpkin, chow chow, etc while preparing sambar.
Should I wash toor dal?
It is optional but to get rid of impurities I prefer doing it. Always make sure the moisture is completely evaporated else the shelf life is less.
SHELF LIFE OF Sambar Premix
Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for 3 months at room temperature. Always use a dry and clean spoon for a longer shelf life
WILL THE PODI TASTE SPICY?
Adjust the chillies according to your spice. My version of kulambu podi is medium spicy.
PULSE and grind THE PODI
I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.
Should I pressure cook sambar?
It is optional you can boil it in the microwave or pan but with vegetables for a quick weekday version pressure cooker sambar is the fastest
PODI RECIPE COLLECTION
Ingredients
Roast and grind
1 cup toor dal
2 tablespoon Chana dal
1 tablespoon pepper
1/3 cup coriander seeds
1 tablespoon cumin seeds
1 cup red chilli
60 grams tamarind
1 teaspoon fenugreek seed
1/2 tablespoon turmeric powder
1 tablespoon Asafoetida
To temper
1/2 tablespoon mustard seeds
Red chilli
1/2 teaspoon jaggery
Curry leaves
1/2 teaspoon fenugreek seeds
Sambar
1/2 tablespoon peanut oil
1/4 cup sambar podi premix
2 +1/2 cup water
Coriander leaves
1/2 cup onion
3/4 cup radish
how to make sambar premix powder step-by-step pictures
- First, wash toor dal and drain the water completely
- Turn on a wide-bottomed pan on low heat
- When pan turns hot add toor dal; mix well and roast till moisture evaporates
- add Chana dal, coriander seeds, red chilli, pepper, and cumin seeds; mix well and roast till dal turns golden brown
- Furthermore, add tamarind and saute till moisture evaporates
- Add salt, turmeric powder, and jaggery; mix well and cool
- Remove the chili cap
- For smooth grinding, grind in a small mixie jar in batches
- Mix well or grind all batches together once
- Transfer to a plate and cool
Tempering
- Add curry leaves, red chilli, fenugreek seeds, and mustard seeds; saute till mustard seeds splutter and fenugreek seeds turn golden brown
- Transfer to the sambar mix powder
- Add asafoetida; mix well and store in an airtight container
How to make instant sambar with premix powder Whisk curd well and keep aside
- First, mix sambar powder and water. Add salt if required
- Heat oil
- Add veggies of choice and saute well
- Furthermore, add water, prepared sambar mixture, coriander leaves
- Bring to boil
- Pressure cook for 3 whistles
- Natural pressure release and boil till sambar comes to desired consistency
Ingredients
Roast and grind
- 1 cup toor dal
- 2 tablespoon Chana dal
- 1 tablespoon pepper
- 1/3 cup coriander seeds
- 1 tablespoon cumin seeds
- 1 cup red chilli
- 60 grams tamarind
- 1 teaspoon fenugreek seed
- 1/2 tablespoon turmeric powder
- 1 tablespoon Asafoetida
To temper
- 1/2 tablespoon mustard seeds
- Red chilli
- 1/2 teaspoon jaggery
- Curry leaves
- 1/2 teaspoon fenugreek seeds
Sambar
- 1/2 tablespoon peanut oil
- 1/4 cup sambar podi premix
- 2 +1/2 cup water
- Coriander leaves
- 1/2 cup onion
- 3/4 cup radish
Instructions
- First wash toor dal and drain the water completely
- Turn on a wide-bottomed pan on low heat
- When pan turns hot add toor dal; mix well and roast till moisture evaporates
- add Chana dal, coriander seeds, red chilli, pepper, and cumin seeds; mix well and roast till dal turns golden brown
- Furthermore add tamarind and saute till moisture evaporates
- Add salt, turmeric powder and jaggery; mix well and cool
- Remove the chili cap
- For smooth grinding, grind in small mixie jar in batches
- Mix well or grind all batches together once
- Transfer to a plate and cool
Tempering
- Add curry leaves, red chilli, fenugreek seeds and mustard seeds; saute till mustard seeds splutters and fenugreek seeds turn golden brown
- Transfer to the sambar mix powder
- Add asafoetida; mix well and store in an airtight container
How to make instant sambar with premix powder Whisk curd well and keep aside
- First mix sambar powder and water. Add salt if required
- Heat oil
- Add veggies of choice and saute well
- Furthermore add water, prepared sambar mixture, coriander leaves
- Bring to boil
- Pressure cook for 3 whistles
- Natural pressure release and boil till sambar comes to desired consistency
Video
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