Sambar Powder Recipe / How to make Sambar Powder at Home

Sambar powder is must in all south Indian kitchen. Sambar powder is one vital ingredient in making a delicious Sambar. It is a mixture of dry roasted ingredients that are powdered to make sambar powder.  Although there are many variations in making sambar powder, but key ingredients would remain same.

Ingredients

1. Dry Red Chilies - 400 Grams
2. Kashmiri Dry Red Chilies - 200 Grams
3. Coriander Seeds - 250 Grams
4. Bengal Gram - 100 Grams
5. Toor Dal - 100 Grams
6. Moong Dal - 100 Grams
7. Urad Dal - 100 Grams
8. Mustard Seeds - 100 Grams
9. Cumin Seeds - 200 Grams
10. Turmeric Roots - 5 Sticks
11. Black Pepper Corns - 50 Grams
12. Fenugreek Seeds - 50 Grams
13. Asafetida Powder - 1 Teaspoon
14. Curry Leaves - A handful

Direction/Method

The main ingredient is dry red chilies, kashmir red chilies, curry leaves and coriander seeds. Dry these under the sun at least for a day or two to make a fine sambar powder. Pan fry all these ingredients along with other ingredients and then I’ll grind them together to make a fine sambar powder. The measurement of ingredients I’ve taken yields me about 1.5 Kgs of Sambar Powder.

1. Heat a pan for a minute and add 100 grams of cumin seeds.
2. Roast them on low flame until there is slight color change. When there is a little color change., take them out and transfer it to a container which can hold all the fried ingredients.
3. Add 50 grams of black pepper corns and fry them for 2 to 3 minutes. When done, take them out and transfer them to the same container.
4. Add 50 grams of fenugreek seeds and fry them for 4 to 5 minutes as it will take some time. When you see a little color change, take them out and transfer them to the container.
5. Add 100 grams of mustard seeds and fry them for a minute or two until it crackles. When done, take them out and transfer them to the container.
6. Add 100 grams of bengal gram and fry them for about 7 to 8 minutes until there is a light color change. When done, transfer them to the container.
7. Add 100 grams of toor dal and fry them for about 4 to 5 minutes until change in color. When done, transfer them to the container.
8. Add 250 grams of coriander seeds. Fry them for about 2 minutes until you start smelling the aroma. When done, transfer them to the container.
9. Add 100 grams of urad dal and fry them for about 2 to 3 minutes until they become light brown in color. When done, take them out and transfer them to the container.
10. Add 100 grams of moong dal and fry them for about 2 to 3 minutes until they become light brown in color. When done, take them out and transfer them to the container.
11. Add 5 turmeric sticks which have been crushed into pieces. Roast them for about a minute or two until the turmeric raw smell gone. When done, take them out and transfer them to the container.
12. Add 1/2 teaspoon of cooking oil and a handful of curry leaves. Fry them until the curry leaves becomes crispy. When done, transfer them to the container.
13. Add 400 grams of dry red chilies and 1 teaspoon of cooking oil. Fry them until the red chilies becomes crispy which will take about a minute or two. When they are done, transfer them to the container.
14. Add 200 grams of Kashmiri red chilies. Kashmiri red chilies gives nice color and taste to your sambar powder and it is a must ingredient. Add a 1/2 teaspoon of cooking oil and fry them until them become crispy. When done, transfer them to the container.
15. Add one teaspoon of asafetida powder. Fry it for a minute and transfer it to the same container.
16. After frying the ingredients, sun dry them again for an hour to get more crispiness and make a fine powder.
17. When done, crush them using a masher as much as possible to get a fine powder while grinding them.
18. Allow them to cool for some time. 
19. Grind them using grinder in your home or else you can go to a local flour mill if you have more than 1 kg of ingredients.

The sambar ingredients are grinded into sambar powder. The aroma will be really good and this is a traditional way of making sambar powder.

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