Kerala Sambar Powder Recipe
Ingredients for Kerala Sambar Powder :
2 table-spoon Chana dal
2 table-spoon Moong dal
2 table-spoon Urad dal
1/2 cup coriander seeds (Dhaniya)
5 Red chillies (Khadi lal mirch)
1 teaspoon Whole black pepper (Khadi Kali Mirch)
1 teaspoon mustard seeds (rai)
2 teaspoon fenugreek seeds (methi)
1 teaspoon asafoetida (hing)
1 table-spoon curry leaves (Kadhi patta)
1 table-spoon Cooking Oil
2 table-spoon Moong dal
2 table-spoon Urad dal
1/2 cup coriander seeds (Dhaniya)
5 Red chillies (Khadi lal mirch)
1 teaspoon Whole black pepper (Khadi Kali Mirch)
1 teaspoon mustard seeds (rai)
2 teaspoon fenugreek seeds (methi)
1 teaspoon asafoetida (hing)
1 table-spoon curry leaves (Kadhi patta)
1 table-spoon Cooking Oil
How to make Kerala Sambar Powder :
- Heat oil in a medium size pan.
- Roast chana dal, Moong dal, urad dal, black pepper, fenugreek seeds and mustard seeds one by one till they give a nice blend.
- In a separate pan, combine all the remaining ingredients and roast on medium flame until Red chilly changes its colour.
- Cool all the ingredients to room temperature.
- Combine everything and dry grind together to a smooth powder.
- Kerala Sambar Powder is ready to use in Sambar.
- Store it in a dry airtight jar, can be kept like this upto an year.
http://recipe2cook.com/kerala/kerala-sambar-powder-recipe.html
http://recipe2cook.com/kerala/kerala-sambar-powder-recipe.html
Ingredients For Roasted coconut and spices Sambar Powder
| Ingredient | Quantity | Notes |
|---|---|---|
| Grated Coconut | 100 Gram | |
| Curry leaves | Few | |
| Channa daal/Split Yellow Peas) | 2 Tablespoon | |
| Urudu daal/ white Lentil | 1 Teaspoon | |
| Coriander powder | 4 Teaspoon | 4 Tablespoon coriander seeds instead of powder |
| Chilly Powder | 3 Teaspoon | 10 red dry chillies instead of powder |
| Fenugreek seed/ Uluva | ¼ Teaspoon | ½ Teaspoon Seeds instead of powder |
| Salt | A pinch |
How to make kerala authentic sambar powder at home
http://www.raniskitchenmagic.com/south-indian/varuthu-podicha-sambar-podi-roasted-coconut-and-spices-sambar-ground-powder/
Red chilly - 12 to 14
· Cumin / Jeera - 2 tsp
· Mustard - 2 tsp
· Urad dal - 3 tbsp
· Fenugreek - 2 tsp
· Pepper - 2 tsp
· Chana dal - ½ cup
· Toor dal - ½ cup
· Coriander seeds - ¾ cup
· Salt to taste
- See more at: http://www.tastyappetite.net/2013/08/how-to-make-sambar-podi-at-home.html#sthash.qBBUBRkq.dpuf
http://hom
- oriander seeds - 750 gm
- red chilly - 500 gm
- Toor dal - 250 gm
- Channa dal - 150 gm
- pepper corns - 100 gm
- Methi seeds - 100 gm
- Turmeric - 100 gm(i have used Curcumin variety - in tamil its virali manjal)
estylevegfood.com/2015/05/home-made-sambar-powder-brahmin-style.html
10 of dry red chillies
2 tbsp of coriander seeds
1/3 tsp of whole black pepper
1/4 tsp of fenugreek seeds
1/2 tsp of cumin seeds
1 tsp of oil
2 tbsp of coriander seeds
1/3 tsp of whole black pepper
1/4 tsp of fenugreek seeds
1/2 tsp of cumin seeds
1 tsp of oil
http://www.cookingandme.com/2013/01/sambar-powder-recipe-fresh-sambar.html
Whole Dried Red Chillies : 1 kg /2.2 lb /4 cups or depending on spice level.
Thoor Dal /Split Yellow Lentils : 200 grms /3/4 cup
Channa Dal /Gram Dal/Split Chickpeas : 50 grms /1/4 cup (Adding gram dal will make the sambar gravy thicker. So adjust quantity more or less is according to your choice.)
Turmeric Powder : 2 tsp
Fenugreek Seeds /Uluva : 2 tsp
Cumin Seeds /Jeera : 2 tsp
Black Pepper Corns : 1 tbsp
Asafetida /Hing /Kayam : 1 small piece or 1/2 tsp powder
Curry Leaves : 1/2 cup
Oil : 1/2 tsp
In a pan /kadai (preferably iron wok), dry roast thoor dal, channa dal, on a low heat for 5 minutes till the dals release their flavor and turn golden. Remove and set it aside.
3. Add the fenugreek seeds /methi and roast for couple of minutes till they turn red. Remove and keep aside.
4. Add coriander seeds and roast for 4-5 mts till they turn dark brown and release their flavor. Remove and keep aside.
3. Add the fenugreek seeds /methi and roast for couple of minutes till they turn red. Remove and keep aside.
4. Add coriander seeds and roast for 4-5 mts till they turn dark brown and release their flavor. Remove and keep aside.
5. Add cumin seeds, pepper corns, asafoetida and curry leaves, roast for 2-3 mts. Remove and keep aside.
6. Finally add 1/2 tsp of oil and saute the red chillies on a low flame, so that each of it gets coated with a polish of oil. Saute just for 20 to 25 sec. Remove and set aside.
7. Cool all the ingredients completely. Mix all the roasted ingredients together with turmeric powder and grind it in the flour mill. (Or) grind finely in the coffee grinder or mixer in batches to fine powder.
8. Spread them on a paper to cool before you store. Store it in a dry, air tight container.
http://www.keralarecipes.info/snacks/Traditional-Kerala-Pickles-Powder.html
6. Finally add 1/2 tsp of oil and saute the red chillies on a low flame, so that each of it gets coated with a polish of oil. Saute just for 20 to 25 sec. Remove and set aside.
7. Cool all the ingredients completely. Mix all the roasted ingredients together with turmeric powder and grind it in the flour mill. (Or) grind finely in the coffee grinder or mixer in batches to fine powder.
8. Spread them on a paper to cool before you store. Store it in a dry, air tight container.
Notes :
- These sambar powder stays 6 month, if they are properly stored outside on countertop and upto a year when kept in freezer.
- For daily use, use a small container with spoon.
- Grinding in the coffee mixer or mixer will be coarse in texture,when compared to powder grounded in flour mill .
http://www.kothiyavunu.com/2012/08/homemade-sambar-powder-sambar-podi.html
2 1/2 tbsps coriander seeds/dhania/dhaniyalu
1 1/4 tbsps red gram dal/tur dal/kandi pappu
3/4 tbsp bengal gram dal/channa dal/senaga pappu
3/4 tbsp split black gram dal/urad dal/minappapu
4-5 dried red chillies/lal mirchi/endu mirapakayalu
1 tsp pepper corns/kali mirch/miriyalu
1/4 tsp mustard seeds/ria/avalu
1/4 tsp fenugreek seeds/methi/menthulu
1/2 tsp cumin seeds/jeera/jeelakara
1/4 tsp turmeric pwd/haldi/pasupu
1/4 tsp asafoetida/hing/inguva
5-7 fresh curry leaves/kadi patta/karivepaaku
1 Heat a heavy bottomed vessel and roast the dals on low to medium heat for 4-5 mts till the dals release their flavor and turn golden. Remove and keep aside. Add methi seeds and roast for 3-4 mts till they turn red. Remove and keep aside. Add coriander seeds and roast for 4-5 mts till they turn dark brown and release their flavor. Remove and keep aside. Add the mustard seeds and roast till they start to pop. Remove and keep aside. Add cumin seeds and pepper corns and roast for 2-3 mts. Remove and keep aside. Finally roast the dry red chillis and curry leaves for a mt and remove. Cool all the ingredients completely.
2 Place the podi ingredients along with turmeric pwd and asafoetida in a blender and grind to make a coarse powder as shown in the picture above.
3 Store in an air tight container.
2 Place the podi ingredients along with turmeric pwd and asafoetida in a blender and grind to make a coarse powder as shown in the picture above.
3 Store in an air tight container.
Note:
The proportion for podi given above is enough to last 2-3 weeks.
http://www.sailusfood.com/2009/10/27/how-to-make-sambar-powder/
10 of dry red chillies
2 tbsp of coriander seeds
1/3 tsp of whole black pepper
1/4 tsp of fenugreek seeds
1/2 tsp of cumin seeds
1 tsp of oil
2 tbsp of coriander seeds
1/3 tsp of whole black pepper
1/4 tsp of fenugreek seeds
1/2 tsp of cumin seeds
1 tsp of oil
Home Made Sambar Powder (Brahmin Style)
Indian Home made Sambar Powder Brahmin style
Author: AparnaRajeshKumar
Recipe type: Home made powder
Cuisine: Indian
Ingredients
- Coriander seeds - 750 gm
- red chilly - 500 gm
- Toor dal - 250 gm
- Channa dal - 150 gm
- pepper corns - 100 gm
- Methi seeds - 100 gm
- Turmeric - 100 gm(i have used Curcumin variety - in tamil its virali manjal)
Instructions
- Method: 1
- If you are doing it in bulk , dry the all said above ingredients in the sunlight for 4 days for 8 hours. Fifth day Grind it by giving it in the machine. Once grind. mix the powder well and before close the box, make sure its not hot. Then every month one day for 5 hours keep the box under sunlight.
- Method: 2
- If you are going to do it in small portion, Then roast all the ingredients separately , Do not pour single drop of oil , it wont required. once everything roasted allow it to cool completely. Mean while break the turmeric in to small parts, if you have mortal and pestle you can use that. Then grind altogether in the mixie. allow the powder to cool down completely. Store it in the air right container. Monthly once you can keep the powder under sunlight for 5 hours.
Notes
If you are grinding in mixie caution needed , so dry roast the ingredients perfectly to avoid the breakage of glass.
Using virali manjal gives the perfect taste, and perfect color, you will easily get it in all the indian grocery shop
If you are doing it in bulk , keep the ingredients in the sunlight till it becomes crispy.
DO not add the turmeric directly in the mixie, break the particles, then add.
Make sure every month you are keeping the sambhar powder under the sunlight this way the life time is high.
Suggestion :
My mother adds 2 tbsp of raw rice to ingredients for flavoring, plus its thicken the sambhar too.
few add fennel ingredients, we never add that, but heard the sambhar gets nice flavors. If you wish you can add 100 gms
http://www.tastyappetite.net/2013/08/how-to-make-sambar-podi-at-home.html
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