This sambar powder is very fragrant and has roasted coconut powder added to it. It has the flavour of araithu vitta sambar. When a good friend Bavani Ganesan asked me to try this recipe, I immediately did and the kitchen was smelling so fragrant. She had got this recipe from an 89 year old chef and she had all nice things to say about the recipe. I am sure, once you make it, you will too!
Here are the ingredients you will need for making the sambar powder / sambar podi.
All the ingredients are roasted in a little bit of ghee and then ground. The addition of coconut makes for a very rich sambar powder. You need to grind the ingredients into a very fine powder so it kind of dissolves into a rich sauce while making sambar. You can store this recipe for upto a week at room temperature or upto three months in the freezer. Once you have this sambar powder, making sambar is a breeze.
When roasting the ingredients make sure you do not burn the lentils and the seeds. Keep sauteing all the time and keep the stove on medium heat at all times.
Hope you enjoy the video instructions.
- 4 teaspoon Toor Dal
- 2 teaspoon Urad Dal
- 2 tablespoon Peanuts
- 2 teaspoon Coriander Seeds
- ½ teaspoon Fenugreek Seeds (methi)
- ½ teaspoon Black Pepper
- ½ teaspoon Cumin Seeds
- 1 small piece Cinnamon Stick (1 inch)
- ½ teaspoon Mustard Seeds
- 12 Red Chilli
- ½ teaspoon Turmeric
- ¾ teaspoon Asafoetida (Hing)
- ¼ cup Copra / Dessicated Coconut Powder
- 2 teaspoon ghee for dry roasting
- Roast toor dal and urad dal in ghee on medium flame until brown and golden. Transfer to a plate and set aside.
- Dry roast peanuts until nutty ( the crunchy fried peanut texture ). Transfer to a plate and set aside.
- Roast the coriander seeds, fenugreek, black pepper, cumin, cinnamon and mustard in half a teaspoon of ghee until fragrant. Transfer to a plate and set aside.
- Roast the red chillies in half a teaspoon of ghee until fragrant. Transfer to a plate and set aside.
- Dry roast copra powder until slightly golden. Add in the turmeric powder and the asafoetida and briefly saute for 10 seconds. Transfer to a plate and set aside.
- Let all the ingredients cool to room temperature.
- Grind to a very fine powder and use within a month.