Homemade sambar powder is the quintessential ingredient found in every south Indian household – each having their own mix forming the homemade sambar podi recipe.
The Samabar does not require any introduction, it is what we South indian families eat almost every day. It is present during breakfast, lunch and sometimes even during dinners. Today I would like to share a little story on how to make Sambar Powder at home. This recipe is very easy to make and gives the sambar a fragrance that is unbelievable.
It was the year 2003, I was a new bride and had some knowledge in the kitchen area. Having helped my mother in the kitchen, I was not a total failure but the one thing I wanted was to learn making Sambar Powder at home.
My Sudha chithi (aunt) is an amazing cook and I love her sambar. That colour, that bright orange Sambar powder used by her to make Sambar….there have been so many instances in those early days that i would call her up and check with her whenever i had a confusion with regards to a recipe or ingredients to use in a specific dish.
During one of those days, i asked for her recipe of sambar powder and that homemade sambar powder recipe is something i still use and follow. This recipe never fails…its simple and easy to make and best of all it has got passed on to me from my chithi (aunt)
Here it is from my kitchen to yours, a vibrant and lovely orange homemade sambar powder recipe !!!
In this recipe, we have used two varieties of dried chilli – salem and byadegi. The salem variety are spicy and the skin of these chilli’s are smooth to touch. The Byadegi variety are less spicy and have a very wrinkled texture.
The mixture (recipe shared below) can be powdered in small quantities at home…if one has larger quantities, then a mill is the way to go. I have one near my house and is my go to place to get Sambar Powder ready…
Kuzha puttu and kadala curry is traditionally had for breakfast in Kerala. The kuzha is a vessel in which puttu is made. The traditional kuzha was made up of two vessels, wherein the bottom portion (puttu kodam / puttu pot) has water in it to create the steam and the upper tall vessel had the puttu mixture (puttu maavu). Now a days the kuzha is available in such a way that it can be placed over a pressure cooker and the kuzha puttu can be made
Kuzha Puttu with Kadala Curry
1CupPuttu MaavuCup ready made chemba (red rice) puttu maavu
Heat oil in a kadai and saute coconut, dhania seeds, jeera, onions. red chillies till the whole mixture is brown in colour.
Grind the sauteed coconut mixture to a coarse paste and set aside.
Heat oil in a kadai and add the kadala and the coconut paste and cook for 10-15 minutes on low flame
For the puttu, take 1 cup of the puttu maave (puttu powder) and add little salt to it and mix.
Wet the puttu maavu with water in such a way that the powder is still dry but when you close your fist, the maavu retains the shape of the fist... Now divide the maavu into two equal portions and set aside...
Take a pressure cooker, add water to it and heat it, once the water heated close the lid of the pressure cooker...
Take the kuzha and layer the bottom of the kuzha with little coconut.
Layer one portion of the puttu maavu, then add coconut on top of it..then layer the second portion of the maavu and add one more layer of coconut...
Once the steam comes out of the pressure cooked, close the lid of the kuzha and place the kuzha on top of the cooker (place it from where the steam is usually released)...
Steam the kuzha on the cooker for atleast 10 mins..
For removing the puttu: Remove the kuzha from on top of the cooker. Use the thin metal stick given with the kuza and push the puttu from the back of the vessel...
A couple of days back i purchased frozen green chick peas and decided to create a preperation to eat with rotis… traditionally the green / dried dark brown chick peas have been used in south India for ‘chundal’ purposes..so this was something completely my experiment
Last week i got really bored of making the usual sambar, rice etc etc…so decided to make a different type of dosa…A dosa made up of ridge gaurd slices..little time consuming but again..pain is gain in taste.