The main ingredient to make a great sambar is an amazing sambar podi/sambar powder. A home made sambar powder , ground every once in 3 months gives fresh and amazing aroma to the sambar. I have earlier shared my mother's sambar powder recipe . Today, I am sharing the recipe of my Mom-in -law.
A tried and tested recipe over the last 5 decades. The ingredients are sun dried before they are ground in a 'Maavu Mill' (spice mills) that grind these spices to a fine powder.
You can however grind them in your mixie/mixer too. Sambar powder needs to be ground really fine.
Once the powder is cooled completely, store them in an air tight container. It stays good upto 5-6 months . Use a clean and dry spoon every time you use the powder. I have given measurements in grams and kilograms for this powder. You can shop for the spices in these measurements and use them to make the powder.
Sambar Podi | Authentic Sambar Powder Recipe :
Preparation time : 3-4 hours ( sun drying)
Makes : 1 kg sambar powder
Storage : keeps upto 5-6 months when stored in clean, odour free container
1 cup = 250 ml cup
1/4 kg dry red chillies
1/2 kg coriander seeds/dhaniya
100 gm toor dal/pigeon peas
50 gm peppercorns /milagu
50 gm fenugreek seeds/ methi seeds
50 gm turmeric ( varali variety ) OR 1/4 cup turmeric powder
1. Sun dry all the ingredients and grind them to a fine powder .
2. Transfer them to a wide vessel and once cooled completely , store them in an air tight container.
Happy Cooking !