In this post,i have discussed “How to make Sambar powder at home”.Everybody has their own version of homemade sambar powder.Here comes our version.It stays fresh and flavourful equal to store bought ones.Here,i have shared two versions of Kuzhambu milagai thool recipe.One from my MIL and one from my Mom(Nellai style).My Mil’s Sambar powder is an all rounder podi for me.I add in
Poriyal,
Kootu,
Sambar and
Vathakuzhambu.I don’t need red chilli powder(Milagai thool) at all when i have my mil’s sambar podi in hand.At the same time,my mom’s sambar powder can be freshly ground in small quantity and use whenever we need.I use the same for idli sambar too.So both the versions has its own taste and flavour.I have given bulk as well as smaller quantity ingredients.Bulk quantity comes for 3 months and small quantity for one week.I hope small quantity would help u all to grind in mixie, if u don’t have mill option.
Homemade Sambar powder (MIL's Version)
My MIL's Homemade sambar powder recipe - Multipurpose powder recipe to use in sambar,vathakuzhambu,kootu,poriyal and even rasam. Cuisine: Indian
Category: Homemades
Serves: 6 months
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
For bulk quantity ( for 3 months use)
- Dhania / Coriander seeds – 1/4 kg ( 250gms/1.25cups )
- Red chillies – 1/4 kg ( 250gms)
- Methi seeds - 50 gms(1/4 cup)
- Toor dal – 50 gms(1/4 cup)
- Channa dal – 50 gms(1/4 cup)
- Turmeric powder – 50 gms (1/4 cup)
- Pepper corns – 50 gms (1/4 cup)
- Cumin seeds / jeera – 2 tbsp
For small quantity(for 3-4 days)
- Red chillies - 12 nos
- 2.Dhania - 2 tbsp
- 3.Methi seeds - 1 tsp
- 4.Toor dal - 1 tsp
- 5.Channa dal - 1 tsp
- 6.Pepper corns - 1tsp
- 7.Jeera - 1/2 tsp
- 8.Turmeric powder - 2 tsp
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METHOD
For bulk quantity
- Sun dry all the ingredients for 4-5 hours till it becomes crispy.Grind in a mill.
- Spread in a news paper,cool down completely,mix turmeric powder and store in a box.Use a clean plastic spoon every time.Stays good for 6 months.(If u want this powder to be more flavourful,dry roast methi seeds alone for 2-3 minutes and grind with other sundried ingredients.Do not dry roast for long time till it turns brown.It may lend a burnt taste.)
For small quantity
- Heat a kadai in high flame for few minutes.Switch off the flame and add the pinched red chillies.Roast for a minute and immediately add all the other ingredients,stir them for few minutes till it gets heated.Leave in the kadai for sometime.All the ingredients will be cooled &crispy.Now grind them in mixie,sieve and store.
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HOMEMADE SAMBAR POWDER ( My mom’s version)
Homemade Sambar Powder Recipe (mom's version)
Homemade sambar powder -Mom's Tirunelveli style recipe Cuisine: Indian
Category: Homemades
Serves: 6 months
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes
INGREDIENTS
For bulk quantity
- Dhania - 1/2 kg
- Red chillesi - 1/2 kg
- Chana dal/kadalai paruppu - 1/4 kg
- Urad dal - 1/4 kg
- Methi seeds - 100 gms
For small quantity
- Oil – 2 drops
- Dry coriander seeds – 1.5 tsp
- Channa dal – 2 tsp
- Fenugreek seeds/Methi seeds – 1/2 tsp
- Red chilly – 4-6 nos
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METHOD
For bulk quantity
- Sun dry or dry roast all the ingredients one by one in a hot kadai ,cool & grind in a mill.Spread in a news paper till it cools down and store in a box.Use a clean spoon every time.Keep this sambar powder in freezer in a air tight box.Take small quantity and store in another box for daily use.
For small quantity
- Roast all the ingredients in 2 drops of oil,cool and grind to a powder.U can use for making sambar twice or thrice.
U can also use this powder for making idli sambar ! |
Store in an air tight bottle and use a clean spoon always !
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