Sambar podi (or sambar powder) is an important kitchen ingredient for the people of South India. This powder is made by dry frying and grinding various Indian spices. Maybe you can get sambar powder that is sold in stores or Indian cuisine stores with various brands and flavors. However, you can make your own sambar powder at home in small or large batches, and adjust the ingredients to your liking. Sambar powder is the main ingredient in making sambar, which is a famous south Indian sauce. Sambar is generally eaten with rice, lentil donuts (vada), rice cakes (idli) and rice crepe (dosa).
Ingredients
Method 1
- 400 grams of dry red chili
- 200 grams of dried coriander seeds
- 2-3 sprigs bay leaf koja (curry leaves)
- 100 grams of fenugreek seeds
- 100g channa dhal (a type of Indian lentil)
- 50 grams of cumin seeds
- 50 grams of black pepper
- 5 grams of whole or powdered asafoetida hing
Method 2
- 400 grams of dry red chili
- 200 grams of coriander seeds
- 2-3 sprigs of koja bay leaves
- 100 grams of fenugreek seeds
- 100 grams channa dhal
- 50 grams of cumin seeds
- 50 grams of black pepper
- 5 grams of whole or powdered asafoetida hing
Step
Method 1 of 2: Making Sambar Powder by Dry Frying
Dry frying (dry rosting) is heating ingredients in a frying pan without using oil. This dry frying method is a quick way to make lighter sambar powder.
Step 1. Gather each ingredient in a separate bowl
It's important to use dried red chilies and coriander, not fresh ones. If you dry fry these two ingredients fresh, the sambar powder becomes less spicy and more difficult to grind finely.
You should use a separate bowl for each ingredient after frying them dry. Alternatively, you can mix everything in a large bowl after it's dry fried. However, mixing all the dry-fried ingredients in one bowl can prolong the cooling time
Step 2. Use a frying pan to dry fry each ingredient over low heat
In general, you should dry-fry each ingredient separately until it smells nice or turns slightly brown in color. Use a spatula or wooden spoon to stir the ingredients and keep them from burning. The frying time will vary depending on the ingredients being handled.
- If you are using dry hing (or asafoetida) powder, dry fry these ingredients with the coriander seeds for 2 minutes. If using whole asafoetida, set the ingredients aside for later, and dry-fry the coriander seeds for 2 minutes.
- For dry red chilies, black pepper, and cumin seeds, dry fry each ingredient for 2 minutes separately.
- Dry fry the fenugreek seeds for five minutes.
- Dry fry the channa dhal for 10 minutes.
- If you want to use a large amount of ingredients, dry fry the ingredients gradually.
- When everything is dry fried, let the ingredients cool.
Step 3. Fry the whole asafoetida and koja bay leaves separately in oil over low heat
Pour a little cooking oil in a frying pan, then fry the asafoetida for 2-3 minutes until the color becomes bright yellow. Remove the asafoetida from the pan. Use the same oil to fry the koja bay leaves until they dry and turn dark in color with a crunchy texture.
Use whole (not powdered) asafoetida if you fry them in oil. Asafoetida in powder form can be fried dry with coriander seeds
Step 4. Let all ingredients cool completely
This cooling is to prevent the formation of wet lumps when the material is ground. The ideal cooling time is about 15-20 minutes for all the ingredients to cool completely.
Step 5. Grind all the ingredients together to get a fine powder
Use a food processor to grind all the ingredients. If you are making a large amount of sambar powder, grind the ingredients gradually.
Alternatively, you can take your sambar powder material to a milling service as they usually have large machines to grind all the ingredients at once
Method 2 of 2: Making Sambar Powder by Drying
Step 1. Dry all ingredients under direct sunlight for 4-5 hours
Spread all the ingredients in a large container (such as a table or cake pan) that has been lined with newsprint. Place the material in a dry area under direct sunlight (eg in front of a window).
- Asafoetida does not need to be dried.
- Red chilies or fresh coriander seeds should be dried beforehand for about 1 week.
Step 2. Use low heat to fry the whole asafoetida in oil
Pour a little oil into the pan, then fry the asafoetida for 2-3 minutes until the color becomes light yellow. Remove the asafoetida from the pan.
It is very important to use asafoetida whole (not powdered) if you are frying it in oil. If using asafoetida in powder form, you can add it directly to the material that has been dried in the sun during grinding
Step 3. Allow all ingredients to cool completely
This cooling is to prevent the formation of wet lumps when the material is ground. The ideal cooling time is about 15-20 minutes for all the ingredients to cool completely.
Step 4. Grind all the ingredients together to get a fine powder
Use a food processor to grind all the ingredients. If you are making a large amount of sambar powder, grind the ingredients gradually.
Alternatively, you can take your sambar powder material to a milling service as they usually have large machines to grind all the ingredients at once
Step 5. Done
Tips
- Sambar powder has many variations. You can add other ingredients, such as turmeric tubers or seeds, or toor dhal (a type of Indian lentil).
- You can adjust the material as you wish. For example, you can increase the amount of red chili to make the sambar powder spicier.
- Store sambar powder in an airtight container for up to 5 months.
