Prepare Sambar Powder in 5 Minutes
red chilies, preferably the Gundu variety (with stalks and crowns removed)
split Bengal gram
asafetida—split into pieces of 2 cm each
- Dry roast ingredients separately over low flame in the following order:
- Coriander seeds: for about 2 minutes or till they change color changes release an aroma.
- Cumin seeds: for 1 – 2 minutes until the aroma is released
- Red chilies: until pungent
- Fenugreek seeds: for 30 seconds or until they change color
- Add gingelly oil over low flame and sauté asafetida pieces for 30 seconds or until they become crisp. Set aside.
- Roast Bengal gram and urad dal (in the oil that clings to the pan) until they turn mildly brown and give out an aroma.
- Dry roast mustard seeds until they pop.
- Dry roast curry leaves until crisp.
- Allow ingredients to cool completely.
- Transfer ingredients to a mixer jar, add turmeric powder, and grind to a fine powder.
- Store sambar powder in a dry, air-tight glass jar.
- In the original Rathna Café in Triplicane, Chennai, sambar is served in huge mugs!
- Other South Indian states have their distinct version of sambars. The distinction is predominantly based on the type of chilli used and addition of jaggery, coconut etc.
- Turmeric has curcumin, a compound which has cancer-fighting abilities.
- Kuzhambu powder and sambar powder are one and the same! The difference between kuzhambu and sambar lies in the method of preparation!
- You can use sambar powder to season bhajis, curries, and gravies.