If you’re a South Indian cuisine enthusiast, you understand the significance of having quality Sambar Powder at your fingertips. This versatile spice blend elevates dishes like sambar, kara kuzhambu, vatha kuzhambu, puli kuzhambu, poriyal, kari, and kootu. Today, we unveil an easy-to-follow Sambar Podi recipe, ensuring this essential masala is always in your kitchen.
To begin, we’ve outlined ingredients for a generous batch of Sambar Powder. You can either sun dry or gently dry roast them in a kadai before grinding in a flour mill. The recipe is straightforward, with a crucial tip: low-heat roasting prevents spice burning and bitter flavors. So, take your time, play some music, and savor the masala-roasting process.
Although it’s traditionally known as Sambar Powder, we affectionately call it Molaga Thool (Curry Powder) at home, making it feel more familiar. Once you’ve mastered this spice blend, it becomes a staple in South Indian cuisine, enriching flavors across your dishes.
Proper Sambar Podi storage is vital for extended freshness. Use a clean, dry jar to ensure a longer shelf life. At room temperature, it stays fresh for four months, while in the refrigerator, it lasts six months. In the freezer, it can maintain its quality for up to a year.
Our recipe is a cherished family secret, passed down from our mother. She used to create these homemade spice powders in India and send them to us, or we’d bring generous amounts of all spice powder with us when visiting. This ensured the spices’ aromas remained fresh, stored in ziplock bags within the freezer.
Sambar Podi is a cornerstone of South Indian cuisine, and with our recipe, you can effortlessly prepare it at home and store it for months. Embark on this culinary journey, enhancing the flavors of your South Indian dishes today
Sambar Powder recipe | Sambar Podi Recipe | Sambar Masala Podi Recipe | Gomathi Kitchen
Ingredients
How to make sambar podi recipe
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Measure the ingredients and keep it ready.
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Heat a pan until its hot and put it in low flame.
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Add coriander seeds, roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
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Add red chilies and roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
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Add Chana dal & Toor dal roast one minute just to heat the ingredients. Transfer to a plate.
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Add pepper, roast one minute just to heat the ingredients. Transfer to a plate.
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Add fenugreek seeds(Methi seeds) and roast well until golden and fragrant.
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Add cumin seeds, roast one minute just to heat the ingredients. Transfer to a plate.
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Finally add rice, roast one minute just to heat the ingredients. Transfer to a plate.
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Let the mixture cool completely.
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Ground turmeric powder to a coarse powder.
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Grind all the roasted ingredients to a nice powder in a mixer or you can also grind them all in a mill. If you are grinding it in home in a mixer, then do not overload the mixie. Grind it in little quantity and then mix them all.
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Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Do not use wet spoon or wet hand to have a good shelf life.
Note
- If have a nice summer, then dry all the ingredients under the sun. If, we need to make sambar powder during winter or if we are staying abroad, then we have an alternate option of dry roasting each ingredients in a pan.
- I used long chili if you ae using kundu milagi (Kudoore milagai) 500-600 is enough.
- Rice is totally optional you can skip that too.
