Sambar powder recipe | home-made sambar podi is generally made at our place in bulk by drying it in the sun and grinding it in mills, where the ingredients are ground into a fine powder. When i posted the recipe of Rasam Powder , i got many emails to post the recipe for sambar powder. I use sambar powder in most of my recipes, and I love the one that my mom makes in bulk and packs for me during our visit to India. She is very particular about using the best-quality ingredients, as they will give the sambar a nice flavor. For all those who asked for Sambar powder in small quantities, please check this Home made sambar masala post

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Sambar powder 2 - 1
  • Dry all the ingredients separately in a wide plate or on a newspaper in the hot sun for 6-7 hours.
  • If you didn’t get proper sun on rainy days, u can microwave the ingredients for a few minutes without changing their color.
  • Please give it to a mill (rice mill) and make it into a fine powder.
  • Once done, spread the Sambar powder on a wide plate in the shade (inside the house) for 10 minutes, then store it in a dry, clean container. This is to cool the sambar powder as the heat from the flour mill will change the color.
  • Always handle this with a dry spoon.
  • You can keep this in the refrigerator for more prolonged use.

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sambar podi recipe - 2

Sambar podi recipe

Ingredients

  • ½ kg red chili long variety
  • 3/4 kg coriander seeds Dhaniya
  • 100 gm toor dal
  • 50 gms black pepper
  • 1 tbsp fenugreek seeds vendhayam
  • 7-8 turmeric pieces long variety

Instructions

  • Dry all the ingredients separately in a wide plate or on a newspaper in the hot sun for 6-7 hours.
  • If you didn’t get proper sun on rainy days, u can microwave the ingredients for a few minutes without changing their color.
  • Please give it to a mill (rice mill) and make it into a fine powder.
  • Once done, spread the Sambar powder on a wide plate in the shade (inside the house) for 10 minutes, then store it in a dry, clean container. This is to cool the sambar powder as the heat from the flour mill will change the color.
  • Always handle this with a dry spoon.
  • You can keep this in the refrigerator for more prolonged use.