Sambar is a tasty and healthy south Indian dish. We can cook Sambar in different ways. Here I would like to share with you “ Varuthu podicha Sambar Podi” or “roasted coconut and spices Sambar ground powder”. In India,Kerala it is very popular recipe. Try this recipe it gives your sambar an authentic taste and special aroma. You can prepare,store and refrigerate this powder at home for later use. It will make your cooking easier and tastier. Here is the varuthu podicha sambar podi recipe, try and enjoy 🙂
| Recipe Type | Homemade Spices |
| Preparation and Cooking time | 10 to 15 minutes |
| This spice powder makes | Sambar for 7 to 8 |
Ingredients For Roasted coconut and spices Sambar Powder
| Ingredient | Quantity | Notes |
|---|---|---|
| Grated Coconut | 100 Gram | |
| Curry leaves | Few | |
| Channa daal/Split Yellow Peas) | 2 Tablespoon | |
| Urudu daal/ white Lentil | 1 Teaspoon | |
| Coriander powder | 4 Teaspoon | 4 Tablespoon coriander seeds instead of powder |
| Chilly Powder | 3 Teaspoon | 10 red dry chillies instead of powder |
| Fenugreek seed/ Uluva | ¼ Teaspoon | ½ Teaspoon Seeds instead of powder |
| Salt | A pinch |
How to make kerala authentic sambar powder at home
• Heat a deep frying pan or woke.
• Place grated coconut, split yellow peas, urudu daal and curry leaves, sauté well.
• When it turn golden colour, turn off the heat. Add all spices and a pinch salt roast well.
• Grind it in a grinder or food processor and make smooth powder.Store and refrigerate in a air-tight container. Use as per your need.Prepare wonderful and tasty Sambar recipes. Enjoy:-)
You need to add asfoetida gum and turmeric powder during the vegetable cooking process. Do not roast asfoetida gum/powder and turmeric powder, it will loose its smell and nutritional benefits
If you use coriander seeds and red chillies instead of powder, roast it with coconut and lentils
Here you can find more homemade spices recipes
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I can almost smell the freshly ground spices!! Homemade is the best 🙂
True, homemade spices are best and healthy always..thanks Sundari 🙂