Sambar Powder Recipe | How to make sambar powder with step by step photos:
There are 3 to 4 variations of sambar powder depending on the ingredients that are used.And also,it is important to know the difference between a rasam powder and sambar powder.Traditionally,rasam powder is used to make a kind of soup called rasam. It could be tomato rasam,lemon rasam,pepper rasam or dal rasam depending on the main ingredient used.But rasam powder still remains same for different types of rasam. Rasam is more watery and has no or very less quantity of dal in it.And we never add vegetables in rasam. However a sambar has a mix of vegetables and usually has a thick texture irrespective of whether we use dal or not.Unlike rasam powder,depending on the type of sambar we make,sambar powder recipe also varies.The recipe that I am going to share with you today,is the one to be used for sambar made using dal.
dry red chillies – 20
oil – 2 to 3 tsp
coriander seeds – 5 tbsp
chana dal – 2 tbsp
urad dal – 3 tbsp
cumin seeds – 2 tsp
methi seeds – 1/2 tsp
curry leaves – 30
asafoetida – 1/2 tsp
- Fry all the ingredients mentioned above with very little oil.Roast them well until they turn crisp.
- While roasting asafoetida do not add oil.
- Allow all the fried whole spices to cool and then transfer them to a blending jar and grind them into very fine powder.
- Store the powder in an air-tight jar.
- This sambar powder can be stored at room temperature up to 3 months.However,with time the flavor and texture of sambar powder reduces.It is always advisable to make sambar powder that is enough for about 3 to 4 weeks.
- This powder can be used in sambar which we make using dals like toor dal or moong dal.
Step by step photos:
Fry all the ingredients mentioned above with little oil and allow them to cool after frying.Transfer them to a blending jar. Grind the fried ingredients into very fine powder and transfer to an air tight jar. It can be stored up to 3 months in air tight jar at room temperature.However,it is always advisable to prepare in less quantity to retain the flavor and texture.