- 1 cup Coriander seeds
- 4 tbsp jeera
- 30 red chilies, preferably the Gundu variety (with stalks and crowns removed)
- 2 tbsp fenugreek seeds
- 4 tbsp split Bengal gram
- 2 tbsp urad dal
- 1 tbsp Mustard seeds
- 11/2 tbsp asafetida—split into pieces of 2 cm each
- 1 tbsp Turmeric powder
- 1 tsp gingelly oil
There cannot be a South Indian restaurant without sambar on its menu. In any corner of South India, at any given time, unlimited sambar is available in restaurants, big and small!
Sambar mainly comprises lentils. However, it is the condiment that breathes life into sambar. So to speak, it is the sambar powder that gives sambar its revered status.
You can find zillion brands selling commercial sambar powder. But nothing comes to close to fresh, homemade masala.
Sambar powder is a concoction of digestive and medicinal spices and protein-rich lentils. It is a very mild condiment used to spice sambar, curries, and stews that make up South Indian cuisine.