South Indian cuisine is one of the favorites among us. Isn’t it? Don’t we love the Dosas, medu vada, idlis, upma and countless other scrumptious varieties and wholesome Sambhar Is to die for? Apart from eating out in the restaurants, I absolutely enjoy making these dishes at home.
If you are wondering how to nail the restaurant style sambhar at home, fret not, I have got your back. The major ingredient is the Sambhar powder and I have just the best recipe for the same. It beautiful aroma and the authentic flavor it renders to the sambhar is simply mind-blowing. Just take few minutes to prepare. Since all the ingredients are roasted in oil, it increases its shelf life. Each household has their own unique sambhar powder recipe and here is mine
So, let’s get started!
How to Make Sambar Powder
Sambar Powder Recipe
Ingredients
- 25-30 Red Chili Dry Whole
- 3/4 Cup Coriander seeds Whole
- Few Curry leaves
- Fenugreek seeds
- Black Gram
Instructions
- Heat a deep bottomed steel utensil (kadhai) as shown in the video.
- Pour oil and once hot, add chane ki Dal. On low flame stirring continuously cook the dal for half a minute. Add urad ki dal and same way cook for half a minute.
- Then add fenugreek seeds and cook for another half a minute.
- Next step is to add whole coriander seeds mix well all the ingredients and cook stirring continuously to roast well.
- Add black pepper and cumin seeds; be consistent in stirring it continuously. Once it gives off the a nice aroma add curry leaves. Cook on low flame till the curry leaves become brittle.
- Add dried red chilies and cook on low flame until the color changes. Switch off the flame.
- Transfer the kadhai content into a large plate to cool them off.
- In a grinding jar pour the roasted ingredients an grind them to a fine powder. It’s ready to use.
- Use it directly whenever you are making sambhar or store it in an airtight container for later use.
Nutrition
Use it directly whenever you are making sambhar or store it in an airtight container for later use.
You already saw how easy to make it is, so do try it in your kitchen. It will enhance the taste of sambhar and is of superior quality!
Share your thoughts on the recipe with me. Keep posting comments and feedback.
Happy Cooking!
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Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.
