Homemade Sambar Powder Recipe: South Indian style

Sambar Powder | A Homemade sambar podi is the quintessential ingredient found in every south indian household – each having their own mix forming the homemade sambar podi recipe

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Homemade sambar powder is the quintessential ingredient found in every south Indian household – each having their own mix forming the homemade sambar podi recipe.

Family recipe of homemade sambar powder resulting in fragrant and tasty sambar

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. ThisĀ  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)

Family recipe of homemade sambar powder resulting in fragrant and tasty sambar

Here it is from my kitchen to yours, a vibrant and lovely orange homemade sambar powder recipe !!!

Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
The mill near our house

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.

Family recipe of homemade sambar powder resulting in fragrant and tasty sambar

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…

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Sambar Powder | Homemade sambar podi recipe
Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
Cuisine Indian
Prep Time 30 mins
Servings
kilo
Ingredients
Cuisine Indian
Prep Time 30 mins
Servings
kilo
Ingredients
Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
Instructions
  1. Dry roast each ingredient separately in a wok or kadhai (alternatively you can also let the ingredients sun dry for a couple of days)
    Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
  2. Place the mix on paper or on a plate to cool down
  3. Grind to a smooth powder ( I get the entire mix ground at a traditional mill)
  4. Place the powder in a large wide mouthed vessel and let it cool down completely.
    Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
  5. Store in an airtight and use this Sambar Powder for making yummy sambar !!!

Arusuvai Season 2 – Spicy Milagai podi

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!

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Arusuvai Season 2 - Spicy Milagai podi
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Dry roast the dals and till separately and set aside (do ensure that the dals do not become burnt while roasting)
  2. Heat (moderately) oil in a kadai and add the hing to it.
  3. Now add the red chillies and roast them.
  4. Once the red chillies are roasted, switch of the gas and add the curry leaves to it and mix well.
  5. Let all the ingredients cool down.
  6. In a mixer grinder, grind the chillies, then add the dals & till and set aside...add salt according to taste.
  7. Serve with hot idlis or dosais...njoy!!

Sasve Kai Chitranna (Mustard & Coconut Mixed rice)

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

My entry for Sunita’s Think Spice…Think (Mustard) and RCI-Karnataka

thinkmustardseeds.jpg rci-karnataka-logo.jpg

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Sasve Kai Chitranna (Mustard & Coconut Mixed rice)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook rice in such a way that the grains are seperats and keep aside.
  2. In a food processor mix coconut, hing, mustard and red chillies and grind till a paste is formed. (If required, add a little water while grinding)
  3. Take a kadai, heat oil and add peanuts and fry them till they are light brown in colour or till they loose their raw taste.
  4. Add the coconut paste mixture and fry thim till the paste is cooked and becomes light brown in colour.
  5. Add the rice, salt and mix well and serve hot...
  6. The coconut paste mixture can be also served with dosai or idli. The mustard in the mixture gives it a really good flavour...