When one is a blogger, one gets so caught up in thinking up new and exotic recipes that basics sometimes take the back seat or indeed, are forgotten. At least that is the case with me. It was while writing about Paruppu Urundai Kuzhambu that I realised that I had not posted the recipe for Sambar Podi and so set about rectifying this oversight.
There are oh-so-many variations of Sambar Podi. In fact, there must be more than one version in every district in South India! 🙂
This recipe is the one I make at home. I make it in small batches because I love the aroma of fresh Sambar Podi.
An important caveat: Most recipes for Sambar Podi call for a lot of red chillies. You should use your judgement based on the spiciness of the chillies you have. In this recipe, I have used fewer chillies because the ones in my home are really spicy!
How to Make Sambar Podi or Sambar Powder
Makes: 2 Cups
- Tuvar Dal or Husked Split Pigeon Pea – 2 tbsp
- Channa Dal or Husked Split Bengal Gram – 2 tbsp
- Urad Dal or Husked Split Black Gram – 2 tbsp
- Saboot Dhania or Coriander Seeds – 1.5 cup
- Akha Spicy Dry Red Chillis – 2 Packed Cups
- Methi Dana or Fenugreek Seeds – 1 tbsp
- Jeera or Cumin Seeds – 1 tbsp
- Kali Miri or Whole Pepper – 1 tbsp
- Haldi or Turmeric Powder – 1/2 tbsp
- Hing or Asafoetida – 1 tsp
- In a heavy-bottomed kadai, over medium flame, dry roast all the dals together.
- Roast till the dals turn golden brown.
- Add Fenugreek seeds and dry roast for 2 minutes.
- Add coriander seeds and dry roast till the coriander seeds give off a pleasant aroma.
- Add pepper and cumin, and dry roast for 2 minutes.
- Add the red chillies and dry roast till they start to change colour.
- Remove into a plate and set aside the entire mix to cool.
- While the mix is still warm, add the turmeric and asafoetida.
- Let the mix cool completely.
- Grind to a fine powder.
- Store the Sambar Podi in an airtight bottle.
- Make yummy Sambar, Sambar Rice or Paruppu Urundai Khuzhambu.
- Traditionally, each of the ingredients is roasted separately. I lack the patience to do that. I also find that the method I have used does not change the taste in any way.
- The proportions I have used will give you a spicy Sambar Podi. For a milder version, use less chillies (then your Sambar Podi will not be so red), use a less spicier breed of chillies, or use 1 cup spicy chillies and 1 cup Kashmiri chillies.
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