Sambar Powder/ Sambar Podi
Ingredients
Kundu Milagai/ Whole Dry red chilly-50gms
Kadalai paruppu/ Bengal gram-100gms
Dhaniya/ Coriander seeds-100gms
Seeragam/ Jeera seeds-2tsp
Venthiyam/ Fenugreek seeds-2tsp
Dried Coconut/ Kopparai Thengai-1/4cup
Milagu/ Whole black pepper-25gms
Turmeric powder-2tbsp
Method
Sun dry the above ingredients for 2 days or dry roast each ingredients separately in a kadai. Allow to cool and grind in mixer to a fine powder.
While preparing Sambar add one tsp of this Sambar powder to the boiling Sambar mixture. This can be stored for many months.
Iyengar Sambar Powder
Ingredients
Toordal/ Thuvaram Paruppu-1/4kg
Kadalai Paruppu/ Bengal gram-125gm
Kundu milagai/ Whole Dry red chilly-1/4kg
Dhaniya/ Coriander seeds-1/4kg
Vendhiyam/ Fenugreek seeds-2tsp
Turmeric powder-2tbsp
Method
Sun dry the above ingredients for 2 days or dry roast each ingredients separately in a kadai. Allow to cool and grind in mixer to a fine powder.
While preparing Sambar add one tsp of this Sambar powder to the boiling Sambar mixture. This can be stored for many months.
Sambar powder sounds great!!! we do with little variation...But ur version is good!!!next time will try like this.
ReplyDeleteDear Mye,
ReplyDeleteYour sambar podi is very different...My MIL prepares the Iyengar version...Thanks a ton for posting these podi recipes....I have a small clarification will there be a difference if I use the thin variety of red chillies or do I have to use only gundu milagai?
Anusha
Thank you Sangeetha and Anusha.
ReplyDeleteAnusha, you can use the thin variety of chilly too. I would recommend the gundu milagai becoz it gives u nice colour and more quantity.