Sambhar Powder

Sambhar Powder, one of the most important ingredient specially in South Indian cuisine. There are so many brands out there who have the ready to use spices that we can use and make our life easier.  But there is nothing like making your own spice mix as you know what was used and of course it is fresh.

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It is a flavorful spice mix made out of a mixture of lentils and other ingredients such as coriander seeds, mustard and cumin seeds.  Can be made ahead of time and stored in an air tight container.  An aromatic must have spice in a South Indian kitchen.

I made the Sambhar Powder almost 3 weeks back but just didn’t get a chance to click the pics.  I love South Indian food over North Indian any day.  Hopefully will be making south indian dishes soon, idlis, dosas, vadas etc.. OMG, my mouth is watering just thinking about them.  Are you all a fan of south indian cuisine too?

 

Ingredients:

  • 1 cup coriander seeds
  • 15-20 whole red chillies
  • 4 tbsp chana dal
  • 2 tbsp urad daal
  • 4 tbsp cumin seeds
  • 10-12 curry leaves
  • 1 tbsp black pepper
  • 2 tbsp fenugreek seeds
  • 1/2 tsp asafetida powder
  • 1 tbsp mustard seeds

Directions:

Dry roast everything except the asafetida, chana daal and urad daal.  Keep stirring while roasting.  You don’t want to roast the fenugreek seeds too much as it will taste bitter.  You can roast it separately if you want.

Set aside the roasted spices.  Now roast the lentils as it take a little longer to roast them.  Roast them until they are slightly brown.

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After all the ingredients are roasted, let it cool down.  Using your coffee grinder or spice grinder, grind all the ingredients into a fine powder.  Also mix the asafetida powder to the mixture.  DSC_4610 copy

Store it in the air tight container.  Should be good for 2-3 months.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you.

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Happy Cooking!!!

Sambhar Powder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Spices
Cuisine: Indian
Serves: 1.5 cup
Ingredients
  • 1 cup coriander seeds
  • 15-20 whole red chillies
  • 4 tbsp chana dal
  • 2 tbsp urad daal
  • 4 tbsp cumin seeds
  • 10-12 curry leaves
  • 1 tbsp black pepper
  • 2 tbsp fenugreek seeds
  • ½ tsp asafetida powder
  • 1 tbsp mustard seeds
Instructions
  1. Dry roast everything except the asafetida, chana daal and urad daal. Keep stirring while roasting. You don't want to roast the fenugreek seeds too much as it will taste bitter. You can roast it separately if you want.
  2. Set aside the roasted spices. Now roast the lentils as it take a little longer to roast them. Roast them until they are slightly brown.
  3. After all the ingredients are roasted, let it cool down. Using your coffee grinder or spice grinder, grind all the ingredients into a fine powder. Also mix the asafetida powder to the mixture. Store it in the air tight jar

 

 

 

 

 

 

 

 

 

 

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