Almost all the southindian menu will be served with sambar as a part. Amma has been regularly making this sambar powder at home. She first dry all the ingredients under sun for couple of hrs & roast fry it in pan. It retains the aroma & freshness when stored in the air tight container for atleast 2 months. I prefer making this in small batches.
Half spoon of sambar powder in egg omlet taste delicious. I try adding a spoon of sambar powder when I make vegetable curry or gravy or even for maggi, which taste different & unique. Sambar powder remains the same, though we make different sambar for idli/dosa or for rice.
- 1 cup corriander seeds
- 1/4 cup channa dal
- 1/4 cup Toor dal
- 1/4 cup urad dal
- 1 cup Red chilly
- 1 tsp fenugreek seeds (Methi seeds)
- 1/4 cup cumin seeds
- 1 tsp Pepper corns
- Asfoetida - 1/2 tsp
- Curry leaves - 1 tbsp
- Dry coconut powder - 1 tbsp (optional)
Dry all the ingredients in the sun for about 2 hours.(optional)
Roast each of the ingredients one by one in a medium low flame, till they turn color slightly. If fresh, pat dry the curry leaves and then roast till brittle. Let cool to room temperature. Mix and grind together in a blender to a powder.