Mar 6, 2008

Recipe - Sambar powder


Sambar powder can be used in many dishes not just sambar. I use it to make dals. For variation I use it in dals cooked with spinach, chard, dil, kayle. For shortcut I use it in besibeli baath too. This is my mom's recipe which got passed on to me. When we were young and studying, we never paid attention to the preparation of these spices. After coming away from home, that's when one knows the importance of home cooking. I have tried many ready made sambar powders. But did not really got the authentic sambar taste when these ready made powders were used. The shelf life is very long compared to the ready made sambar powders which are bought in the stores.


Chana dal (bengal gram) - 1 cup
Coriander seeds - 1 cup
Cumin seeds - 2 teaspoons
Black pepper - 1 teaspoon
Red chillies - 1 and 1/2 cups
Rice - 1 teaspoon
Asafoetida - 1/2 teaspoon


Roast all the above ingrediants except red chillies and asafoetida till light brown and add asafoetida. Roast red chillies half way through to avoid burnt red chillies. Let the mixture cool.

Grind all the ingredients them in a mixer/grinder and store it in a air tight container to retain the aroma of sambar powder.

Preparation time - 10 minutes.

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.