How to make Sambar Powder | Sambar Powder Recipe | Sambhar Powder

how to make sambar powder


Sambar powder or sambhar powder is a key item in preparing the sambar for rice. Use the steps below on how to make sambar powder, and prepare it to make sambar. For the sambar you typically make everyday, use this powder.

Making this powder takes time and needs many ingredients, but once you know how to make sambar powder, you can prepare it to use this item for several months or for a year.

A point to remember is that the quality of the sambhar powder almost decides the taste of a sambar.






ragi ambliRagi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day.

Here is the ragi ambli recipe.




Quantity:
3 Cups

Ingredients:

1. Dried red chilies, Byadagi chili and or red hot chili, for medium hot sambar powder, 90-120
2. Coriander seeds 5 cups
3. Cumin seeds 1/4 cup + 3 tablespoons
4. Methi seeds 1 tablespoon
5. Mustard seeds 1 tablespoon
6. Black pepper 1 tablespoon
7. Chickpea (brown) / kadalekalu 1/4+1/8 cup
8. Moong dal 1/4 cup
9. Urad dal / black gram dal 1/4 cup
10. Toor dal 1/4 cup
11. Turmeric roots 4-5
12. Curry leaves 4-5 sprigs

ragi ambli
Curry leaves are a treasure trove of medicinal pearls.

Read the benefits of curry leaves in the blog.
13. Hing 1/2 teaspoon

How to make Sambar Powder?


sambar powder recipe video

1. Heat a thick bottom kadai or frying utensil.

TIP
First, fry each of the items or group of items on a medium flame. When the item(s) become hot or start to change the color, turn the flame to low and continue to fry.
2.
TIP
Dry the chilies in sun for 1-2 days, so you can quickly fry them.

Fry chilies in two batches.

For each batch:

Fry on medium flame till the chilies become hot.

Turn the flame to low and fry for about two minutes.

Transfer to a plate to cool.

TIP
The chili when cooled should snap when you bend it.
3. Add coriander seeds.

Fry till the seeds turn light golden brown and you smell the aroma.

Transfer to a plate to cool.

Add all the items you will fry, in Steps 4-11, also to this plate.
4. Fry cumin seeds till these turn light golden brown and you smell the
aroma.
5. Fry pepper for about 30 seconds.

Add methi and fry till it turns golden brown.
6. Add chickpea.

Fry till the chickpea crackles.
7. Fry toor dal till it becomes hot.

Add hing and fry till the dal turns golden brown.
8. Add moong dal and urad dal.

Fry till the dals turn golden brown.
9. Fry mustard till it starts to splutter.

Switch-off the stove.

Fry for a few more seconds.
10. Pound turmeric root into small pieces.

TIP
Use two teaspoons of turmeric powder if root is not available.

Switch-on the stove.

Fry turmeric till golden brown.
11. Fry the curry leaves till these become crispy.

TIP
Switch-off the stove after the curry leaves become hot. The leaves become crispy because of the heat of the kadai.

Keep aside the items till they are completely cooled.
12. Add chilies to a mixer jar.

Grind chilies to a roughly-coarse powder.

Add the remaining items.

Grind to a powder.

Sambar powder is ready.

sambar powder recipe final




TIPS How to make Sambar Powder?
1. If you do not want your sambar powder to be hot or spicy, then use only Byadagi chili. Or, use chilies that are not hot.
2. Spread the sambhar powder on a plate to cool.

Transfer the powder to an air-tight container only after the powder has cooled completely.

The sambhar powder remains in a good condition for about a year.