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. 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)

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 !!!

A friend and a new Kuzhi Paniyaram batter recipe

Today i will be writing about a friend and a new Kuzhi paniyaram batter recipe…this recipe is quite different from what i use at home. Every Southindian household in India has their own version of Kuzhi Paniyaram batter. Some might make it sweet and then some would make it savoury…which ever the case might be…each one of them would be tasty and crispy and yummy.

“Kuzhi Paniyaram”

A little story on the side

Some people enter your life and …some people you never get to know them and then there are others who enter your life as a neighbour and then become friends forever. Deepa is one such person….a neighbour, energetic person, talkative and loud friend of mine. We talk to each other across balconies !!! When she first shifted to India from USA, the first thing i came to know about her..apart from all that i have already mentioned is that she doesn’t cook. Her mom on the other hand is an amazing cook and it is from these two amazing ladies that i came to know about a new recipe for making Kuzhi Paniyaram. Pssttt…..This family has its roots in TamilNadu, Mangalore and Goa!!!!

Usually the paniyaram in my moms house was something which would get made when my mom is almost done with the dosai batter. Different things such as rava (sooji / semolina), onions, various vegetables  etc would be added to the dosai batter and voila a new snack would be made. But in Deepa’s home..the batter itself was different….so here goes….Kuzhi Paniyaram batter Deepa Style !!! using raw rice instead of par boiled rice..the result is Paniyarams crispy on the outside and uber soft on the inside

 

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A friend and a new Kuzhi Paniyaram batter recipe
Course Breakfast
Cuisine Indian
Servings
Ingredients
Course Breakfast
Cuisine Indian
Servings
Ingredients
Instructions
  1. Soak rice and udal dal with enough water for 4-5 hours
  2. Grind the rice and udad dal in a mixie or grinder into a smooth batter
  3. While grinding add a tsp of salt and mix well
  4. Pour the batter in a large vessel and leave it aside closed with a lid for 6-8 hours to ferment.
  5. Once the batter is fermented, check the salt levels and add as required
  6. Wash the paniyaram vessel well with water and dry it with a cloth
  7. Place the vessel on medium flame on the stove and brush oil into each mold.
  8. Once the mold is hot add the batter and cover it with a lid ( one can use the plain batter or could add all the veggies to the batter and use that).
  9. Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the paniyaram over to cook on both sides)
  10. Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot with coconut or tomato chutney.
  11. Repeat the process till you run out of batter 🙂
Recipe Notes

In my blog you can find the following chutney recipes to serve as an accompaniment with these Kuzhi Paniyarams -

  1. Spicy and Sour Green Tomatoes Chutney
  2. Spicy Tangy Sweet Cabbage Chutney 

Do try out the recipes and let me know how you liked them...njoy!!!

Khaman / channa dal dhoklas

How many of us have had khaman or dhoklas from the local marwadi snack shop or a high end snack bar…almost all of us…it is light, yummy and fills the stomach is’nt it?? Well this delightful snack has its origins in Gujarat and it is called “Khaman”…it is also called as “Dhoklas” in many other places..in the shops they are made of besan or gram flour…here i have made them in the traditional gujarati home style..i.e made of channa dal

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Khaman / channa dal dhoklas
Instructions
  1. Soak channa dal and rice separately for atleast 2 hrs or till they are soaked nicely.
  2. Grind the dal and rice separately, then mix them in a bowl with some salt.
  3. Cover the dal rice mix with a lid and let it reat in a warm place for about 5-6 hours so that it can ferment.
  4. Once the mix is fermented, add curd, salt, ginger-green chilli paste and turmeric powder and mix well.
  5. Grease a shallow utensil (any baking dish should do) and pour the mix into it.
  6. Just before putting the baking dish to steam, add the soda and mix well and immediately start steaming.
  7. Steam for min of 10 - 15 mins / till its cooked well.
  8. Once steamed, garnish with temper, chopped coriander leaves and some freshly grated coconut.
  9. Cut into bite sized pieces.
  10. Serve with tangy chutneys (tamarind / mint / coriander)...njoy!

Green Tomatoes Kootu

Our friends Anu and Jaimon have a small farm, where they grow vegetables like brinjal, pumpkin, beans, green tomatoes and more….. such fresh vegetables…i think i could eat them raw :-)….so when i visited them last week, i plucked green tomatoes and brinjal… (never thought i would pluck vegetables in a city 🙂 )

So here goes…. Green tomato kootu with coconut and dhal

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Green Tomatoes Kootu
Servings
Ingredients
For Ground mixture
Servings
Ingredients
For Ground mixture
Instructions
  1. Pressure cook dhal in a cooker till well done.
  2. Dice the tomatoes in med size pieces and set aside.
  3. Heat oil in a kadai and 1 tsp each of the seasonings mentioned.
  4. Once the mustard has spluttered and the channa dal is light brown in colour,add the diced tomatoes.
  5. Add salt and mix the tomatoes nicely in the kadai and let it cook (cook till they are about 90% cooked).
  6. Grind the ingredients as mentioned above to a nice paste and add to the kadai.
  7. Mash the cooked dhal to a paste and add to the kadai with tomatoes and ground mixture.
  8. Cook on low flame for a minute or till the tomatoes are cooked completely.
  9. Check the salt and add if required...according to taste.
  10. Serve hot with steamed rice

Pirkankai Dosai (Ridgegourd Dosai)

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.

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Pirkankai Dosai (Ridgegourd Dosai)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Soak the raw rice in water for 1 hr
  2. Grind the soaked rice with coconut, dhania seeds, red chillies, salt in a fine liquidy consistency (consistency- liquidier than our normal dosai batter)
  3. Remove the skin of the pirkanki (ridge gaurd) and slice them into round & thin slices
  4. Gather all the slices in a plate and set aside.
  5. Take a cup and por the dosai batter into it.
  6. Take a dosai pan and heat it and grease it with little oil.
  7. Dip each pirkankai slice into the batter and arrange it on the pan as shown in the picture.
  8. Once some10-12 slices have been arranged on the pan, pour the batter on it so that the slices are covered with batter. ok the other side too
  9. Add some oil to the sides and cover the dosai and cook on low flame till the dosai gets cooked on one side.
  10. 10. Flip the dosai and co

Vatral Kozhambu

This is a variety of vatral Kozambu that i learnt from my mother…usually the vatral kozambu is a type of sambar without the dhaal and is made with tamarind water.. This particular kozambu is made with 12 masala items and hence is even more tasty

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Vatral Kozhambu
Servings
Ingredients
Kozambu
Servings
Ingredients
Kozambu
Instructions
  1. Soak the tamarind in luke warm water for half an hour and remove the pup juice from it.
  2. Roast in little oil all the masala items till they are dark brown in colour (excluding garlic).
  3. Saute garlic seperatly and set aside.
  4. Grind the masalas from point 2.
  5. Take a kadai and heat gingely oil and add the mustard and let it crackle.
  6. Add the tamarind juice, add 1 cup of water and let it boil for some time.
  7. Once the tamarind water boils and loses the tamarind smell, add the ground masala to this.
  8. Add the sauted garlic to this and let it simmer for 10-15 mins on slow flame.
  9. Once the garlic is completely cooked, add some 2-3 tsp og gingely oil and boil and switch off the gas.
  10. Serve hot with rice and sabzi.

Flat rice aapam & Vegetable Stew

Aapam is a kerala delicacy. Being a working lady, I have slightly modified the way it is prepared so that it suits my time limitation.  Gave a surprise to D and was very happy to see smiling faces at the dining table..

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Flat rice aapam & Vegetable Stew
Servings
Ingredients
Flat rice aapam
Servings
Ingredients
Flat rice aapam
Instructions
  1. Grind coconut and green chillies to a paste and keep aside
  2. Take a kadai and heat oil in it.
  3. Add the thinly sliced onion and saute till they become pink
  4. Once the onions are pink, add all the other veggies and saute for 1 -2 minutes.
  5. Add 3 cups of water to this and cook all the veggies. Also add the cinamon stick, cloves and elachi to this and cook on slow flame.
  6. Once all the veggies are cooked, add the coconut paste and let it boil once and seitch of the gas. (Alternatively one could also add coconut milk in the preperation)
  7. Add few kadi patta leaves (karuvepalai) and sprinkle some drops of coconut oil.
  8. Seve hot...
Flat rice aapam
  1. Soak the rice (raw and boiled) in water overnight.
  2. Grind the rice with coconut, sugar and salt to a smooth paste (take care that the paste does not become too watery).
  3. To this smooth paste, add the coconut water which we would have got when we broke open the coconut.
  4. Pour this mixture in a bigger vessel and ferment for 5-6 hours.
  5. Once fermented mix the batter with a ladle (karandi) and store in the fridge for one day. Though you could use the batter immediately after it has fermented, i somehow get a better texture for the rice aapams if used after one day.
  6. To make the flat aapam, take a tava and heat it. Once the tava is hot add the aapam batter and spread it.
  7. Cover the appam with a lid and cook on slow flame till the white batter turns translucent ..
  8. Turn the aapam over and cover again with a lid and cook for 30 secs again on slow flame.
  9. Once done serve hot with vegetable stew.