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…
Arusuvai season 2 is here…when i got a mail from Sayantani some time back..it felt really nice to be back in the blog world and be part of an event and most of all the Arusuvai Friendshipchain. It is always fun and nice to share the cooking passion with other bloggers…yay!!!
So as a part of the friendship chain….Hema sent me some very beautiful things…Peach Apricot tea, a beautiful letter, black till and a lovely Ganesha key chain. Thank you Hema…
The moment i saw black till, i knew what i had to make…. spicy milagai podi with black till…milagai podi (powder) is usually eaten with idlis or dosais and makes the whole breakfast experience greeeat!
Being a foodie, i love to learn and make different preperations made across the country. This particular mixed rice is “Sasve Kai Chitranna” and is a coconut rice variety made in Karnataka… Here ‘Sasve’ means ‘mustard seeds/kadugu’, ‘Kai’ means ‘coconut’ and ‘Chitranna means ‘mixed rice’. So this is a recipe with coconut and mustard seeds as the main ingredients and since it is a chitranna, the time involved in making this is less than 15 minutes