Homemade Sambar Powder

By Pavani @napavani
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
Cooking Directions:
  1. Dry roast all the ingredients separately on low flame until fragrant and toasted.
  2. 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'.