| Recipe Type | Homemade Spices/Masala Powder |
| Cooking and Preparation Time | 15 to 20 minutes |
| Measurement For the Sambar Powder | Approximately 1 kg |
Ingredients For Homemade Sambar Powder
| Ingredient | Quantity | Notes |
|---|---|---|
| Red Dry Chilly/unaakka mullaku | 350g | You can adjust as per your taste |
| Coriander Seeds/malli | 450g | You can adjust as per your taste |
| Toor Daal (Thuvara Parippu) | 100g | |
| Channa Daal (kadala Parippu) | 50g | |
| Black Pepper/kurumullaku | 25g ( Approximately 4 tablespoon) | |
| Cumin Seeds/Jeera | 12g (Approximately 2 tablespoon) | |
| Fenugreek Seeds/uluva | 25g (Approximately 4 tablespoon) | |
| Turmeric Root (Dry)/Manjal | 25g (Approximately 3 to 4 tablespoon Powder form ) | Refer Notes |
| Asafoetida (kaayam) | 10 to 12g (Approximately 2 tablespoon Powder form) | Refer Notes |
Method For Homemade Sambar Powder
• Heat the pan on a medium heat.
• Add all ingredients for homemade Sambar Powder.
• Roast and stir until golden brown, turn off the heat.
• Grind and make a powder form.
• When cool keep in an air-tight container.
• Keep refrigerated for few months(4 to six months).
• Use as per your need.
Notes and Tips:
If you use dry turmeric roots and asafoetida gum, roast and grind it with other ingredients.If you use its powder form, add it during the grinding or cooking time. It will not loose its natural taste, aroma and health benefits.
Click HERE, read and follow my Sambar recipe. You can experience the difference and taste.
For Sambaar recipes please click HERE
Aromatic Sambar powder ….