Sambar Powder

The last few weeks have been extremely lazy. I have been enjoying my month long leave by covering up on much needed sleep, reading a few books which had been kept for a later date and sorting out the household stuff before the packers and movers drop in. I have also tried calling up a few property brokers in NOIDA to fix up place but I guess they are lazier than me.
As I leave the southern part of India, nostalgia seems to be setting in. So, I have been trying out various southern cuisines and delicacies. One thing that hits me is the relative ease by which we get all ingredients required so easily these days. Sambar powder is one such thing. Gone are the days when the women of the house would make their own masalas. The huge mortar and pestle was a family must. It was huge and sometimes required 2 people to grind the masalas. Another interesting thing was the variation each household had, hence the same dish would taste differently in different houses. Even something as simple as Sambar. Since, I would be using a lot of sambar powder in the days to come, I decided to post one on how to make your very own. These are different versions from different regions and communities that I have come across. Anyone else with more different versions of this magic powder, please shout out ... I would love to collect as many as possible.

Sambar Powder - My Mother-In-Law Version

Ingredients:

Dried Red Chillies - 1 Cup
Coriander Seeds- 1 Cup
Black Peppercorns- 2 Spoons
Chana Dal (Yellow Split Peas)- 1 Cup
Dry Curry Leaves - 2

Method:
1. Separately dry all the ingredients in the sun for 2 days.
2. Dry powder them together.
3. Mix well and store in an airtight container.

Sambar Powder - The Tamil Version I

Ingredients:

Dried Red Chillies - 350 gm
Coriander Seeds- 350 gm
Black Peppercorns- 40 gm
Chana Dal (Yellow Split Peas)- 1/2 Cup
Tur Dal (Red Gram Dal)- 1 Cup
Turmeric Root - 7-8

Method:
1. Separately dry all the ingredients in the sun for a day.
2. Powder the red chillies separately and powder all the rest together.
3. Mix with the chili powder and store in an airtight container.

Sambar Powder - Tamil Version II

Ingredients:

Dried Red Chillies - 2 Cup
Coriander Seeds - 1 Cup
Chana Dal - 1/4 Cup
Urad Dal - 1/4 Cup
Fenugreek Seeds - 1/4 Cup

Method:
1. Dry roast all ingredients separately. Allow to cool.
2.Grind all together.
3. Store in an airtight container.

Sambar Powder - Andhra Version

Ingredients:
Dried Red Chillies - 10
Coriander Seeds - 3/4 Cup
Black Peppercorns - 1 Tblsp
Chana Dal - 1 Cup
Fenugreek Seeds - 1/4 Tsp
Asafoetida - A Pinch
Oil - 2 tsp

Method:
1. Heat oil.Fry all ingredients on low flame.
2. Allow it to cool down a little.
3. Powder in a grinder.
4. Store in an airtight container.

Sambar Powder - Kerala Version

Ingredients:
Dried Red Chillies - 50 gm
Coriander Seeds - 100 gm
Chana Dal - 1 Tsp
Fenugreek Seeds - 1 Tsp
Asafoetida - 50 gm
Coconut Oil - 1 tsp

Method:
1. Heat oil over low flame. Add asafoetida followed by red chillies. Fry for 2 minutes stirring continuously.
2. Add in the coriander seeds, fenugreek seeds and finally the chana dal. Fry till the chana dal turns golden brown. Keep stirring continuously all this while.
3. Allow it to cool down a little.
4. Powder in a grinder.
5. Store in an airtight container.

Sambar Powder - Karnataka Version

Ingredients:

Dried Red Chillies - 8-10
Coriander Seeds - 3 Tblsp
Cinnamon - 2 1" Sticks
Asafoetida - 1/4 Tsp
Chana Dal - 2 Tblp
Fenugreek Seeds - 1/8 Tsp
Dessicated Coconut - 4 Tblsp
Curry Leaves - 15
Oil - 2 Tsp

Method:
1. Heat 1 Tsp of oil on low flame. Add in the coriander seeds, asafoetida, fenugreek seeds & cinnamon. Once done empty in a bowl and allow to cool.
2. Add the red chillies in the same pan and roast until they start to darken. Take off the flame and empty in the same bowl.
3. Add the remaining oil in the pan. Add in the chana dal and fry till it starts to turn golden brown. Empty it into the same bowl.
4. Add in the coconut and curry leaves to the pan and roast till coconut starts to turn brownish. Empty in the same bowl.
5. Mix all the roasted and fried ingredients in the bowl and grind them together.
6. Store in an airtight container.

Posted in: Basic Kitchen Recipes,Indian Cooking,Masalas,Podi,Powder,Sambar,South Indian Cooking