I usually use store bought Sambar powder and MTR brand happens to be my favorite. But recently I ran out of it and couldn't go to the Indian store to buy more. So that is when I made this homemade sambar powder from Dakshin cookbook by Chandra Padmanabhan.
Freshly made sambar powder is very flavorful and adds a lot of taste to the dish. It can be stored in an airtight container for up to 3 months. Here are some sambar recipes on the blog for some inspiration.
Sambar Powder
Ingredients:- 1cup Coriander seeds
- 1cup Dry Red Chilies
- 2tbsp Black Peppercorns
- 2tbsp Cumin seeds
- 1tsp Fenugreek seeds (methi seeds)
- 1tsp Mustard seeds
- ¼cup Chana dal (Bengal gram dal)
- 1tsp Poppy seeds
- ½cup Dry grated coconut
- 1tsp Turmeric
- Large Bunch Curry leaves
- Dry roast all the ingredients separately on low flame until fragrant and toasted.
- Grind them all together into a fine powder. Store in an airtight container and use as needed.
Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 1'.
This is very help ful share Pavani as many a times I also face the problem of having no ready made Sambhar Masala at home.
ReplyDeleteNothing like homemade podis right..lovely pictures!
ReplyDeleteHomemade spice powders aRE ALWAYS MORE FLAVOURFUL!!Lovely click of the ingredient
ReplyDeleteMaking sambhar powder at home gives the kitchen a wonderful aroma, which is a good enough reason to make them every once in a while. Love your pocs!
ReplyDelete