Sambar powder is a blend of spices and lentils which added in sambar for a distinctive flavor. Sambar powder is a must in any south Indian kitchen. The homemade powder has a fresh aroma and flavor which we don’t find in-store brought.
Sambar powder has many variations in every region. Today I’m sharing a simple version of sambar powder which I make at home.
Ingredients for making sambar powder
Lentils: Bengal gram, urad dal
Spices: Coriander seeds, fenugreek seeds, dry red chili
Other: Asafoetida (Hing), salt
How to make HOME MADE sambar powder
- Heat a pan, add coriander seeds, fenugreek seeds. Roast them on a low flame until they turn aromatic. Keep aside and let them cool down.
- In the same pan, dry roast the Bengal gram, urad dal on a low flame until they turn aromatic. Keep aside and let them cool down.
- Finally, add red chili to the pan and roast them.
- Make sure all ingredients cool down before adding to the blender.
- Add all roasted ingredients, hing in a blender, and grind them into a fine powder.
How to store home made sambar powder
Store in an airtight container. This powder stays fresh, aromatic up to 3 months. If refrigerated it stays fresh up to 6 months.
Make sure the lid is closed well, otherwise the powder will lose its aroma and flavor.
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Sambar powder
Sambar powder is a blend of spices and lentils which added in sambar for a distinctive flavor. Sambar powder is a must in any south Indian kitchen.
Print Recipe
Ingredients
- Bengal gram - 1.5 tbsp
- Urad dal - 1.5 tbsp
- Coriander seeds - 1/4 cup
- Fenugreek seeds - 3/4 tsp
- Dry red chili - 8
- Asafoetida Hing - 1/8 tsp
Instructions
- Heat a pan, add coriander seeds, fenugreek seeds. Roast them on a low flame until they turn aromatic. Keep aside and let them cool down.
- In the same pan, dry roast the Bengal gram, urad dal on a low flame until they turn aromatic. Keep aside and let them cool down.
- Finally, add red chili to the pan and roast them.
Make sure all ingredients cool down before adding to the blender. - Add all roasted ingredients, hing in a blender, and grind them into a fine powder.
Notes
- Store this homemade sambar powder in an airtight container. This powder stays fresh, aromatic up to 3 months. If refrigerated it stays fresh up to 6 months.
- Make sure the lid is closed well, otherwise the powder will lose its aroma and flavor.
Servings: 10 tbsp
