Generally, I use to buy branded Sambar Powder (like of Eastern, Everest, Brahmin’s, etc.) and use it to prepare sambar as needed. But when I’m having my Grandma’s sambar, I always wonder want makes it so special and mesmerizing in taste and smell. Today I asked Ammachi (grandma) about the secret behind this mouth-watering smell and taste. She makes her own Sambar Powder in bulk and store it in air-tight container to use it whenever needed. This home-made sambar powder is free from adulteration and even preservatives, which makes it best when compared to factory made powders!
Ingredients:-
1. Coriander Seeds- 100 g
2. Whole Dried Red Chilies- 50 g
3. Thoor Dal (Thuvara Parippu) - 20 g
4. Channa Dal (Kadala Parippu) - 20 g (it is for making the sambar gravy thicker, so adjust quantity according to your preference)
5. Turmeric Powder- ½ tsp.
6. Fenugreek Seeds- 10-12 seeds
7. Cumin Seeds- ½ tsp.
8. Black Pepper Corns- ½ tbsp
9. Asafoetida / Hing (Kayam) powder- ½ tsp.
10. Curry Leaves- 2-3 spings
11. Oil- 1/2 tsp
Method:-
1. Clean everything and spread on a paper sheet and dry under the sun for a whole day.
2. Then in a pan (preferably thick iron bottom), dry roast thoor dal and channa dal on a low flame for 5 minutes and stir it continuously till turns light brown and release their roasted flavor. Remove it and keep aside.
3. Now roast fenugreek seeds for couple of minutes till they turn red. Remove and keep it aside.
4. Then roast coriander seeds for 4-5 minutes till they roasted smell comes out and turn dark brown. Remove it and keep aside.
5. Now take cumin seeds, pepper corns, asafoetida along with curry leaves and roast for 2-3 minutes and keep it aside.
6. Finally saute the red chillies on a low flame with ½ tsp. oil for 30 seconds, so that it gets coated with a polish of oil and remove it.
7. Now cool all the roasted ingredients completely.
8. Then mix all the roasted ingredients together with turmeric powder and grind it into fine powder in a mixer grinder. (N.B: for large quantities grinding can be done in the flour mill)
9. Spread the powder on a paper sheet and allow it to cool before you store. Store it in a dry, air tight container.
Notes:-
- This sambar powder can be kept for around 6 month, if properly stored in a dry container away from moisture. Do not use wet hands while handling the sambar powder.
- For daily use, use a small container apart from the large storage container to retain aroma and use dry spoon to transfer it to small container.
- Grinding in the mixer grinder will be coarse in texture when compared to mill grounded powder.
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