Home-made Sambar Powder | Sambar masala

There are certain things in my life where I can't compromise on authenticity.One such is my Sambar Powder or Sambar Masala, as this is a staple item in every South Indian pantry.My mom makes the best sambar ever, every single time. The house will be filled with a wonderful aroma whenever she makes it.The secret behind her Sambar is her special homemade sambar powder.I have always observed her  selecting quality ingredients and religiously preparing this Sambar Masala.

After every single trip to India, I would always bring this Sambar powder with me.I will always keep this as a treasure and try to use very minimum of it.You know why? If the powder gets over, I can't rely on store bought masala to match the quality of my mom's home-made one.But, this time I also learned the tips and tricks of preparing a perfect sambar Powder from my mom.I can proudly say that this recipe is 50 year old  recipe ,tried and tested and cherished as a family recipe.Today I'm sharing this family recipe with you all.

Home made using blender / Mixer grinder

Ingredients

Dry Red Chillies .................................. 100 gms
Coriander Seeds ................................. 100 gms
Toor dal .............................................. 1 fist full
Channa Dal ........................................ 1 fist full
fenugreek Seeds ................................. 1 tsp
Turmeric Powder ............................... 3 tsp


Method 

• Heat a heavy bottom kadai and roast toor dal and channa dal until golden color and transfer it to a plate .
• Then dry roast the fenugreek seeds separately until golden brown and transfer to the same plate.
• Now dry roast coriander seeds until it becomes nicely warm and trasfer to the same plate.
• Finally dry roast dry red chillies until crisp.transfer to the same plate and cool the ingredients.
• Blend everything to a fine powder in a blender.
• Add turmeric powder and give it a whirl.

Make an Authentic Sambar and enjoy.

Homemade using Flour Mill 

Ingredients

Dry red chillies ....................................  1/4 kg
Coriander seeds ................................. 1/4 kg
Toor dal ............................................. 150 gms
Channa dal ......................................... 150 gms
fenugreek seeds ................................. 50 gms
Varali manjal / whole turmeric ............. 3

Method 

• Keep the turmeric under hot sun for 2 or 3 days.
• Rest of the process goes exactly same as above.
• After the ingredients and roasted and cooled ,add the turmeric and mill it in a flour mill.

Note

• Do not use oil to roast the ingredients as it will reduce the shelf life of the masala.
• Select good quality ingredients for best result.
• If you want to make bulk, make , tightly seal and store refrigerated and keep a little amount in an air tight container for daily use.
• Always use dry and clean spoons to measure and use for daily purpose .