Sambar Powder

#Sambarpowder is the most essential ingredient of Tamizhan cooking. Sambar tastes good if the powder is prepared at home rather than buying ready made powder.



Yesterday when I was arranging my book shelf an old inland letter fell down from one of my recipes diaries. Its an old letter from my mom dated 20.06.1992 with ingredients for sambar powder.

The amount of ingredients given below is just enough for making sambar powder for 4 to 6 months for a family of 4 members. 

Ingredients :
Red chilly                              : 200 gm
Dhaniya ( coriander seeds )      : 4 cups heaped
Cumin ( jeera )                       : 25 gm
Black Pepper (milagu )             : 25 gm
Fenugreek (venthayam )           : 25 gm
Thuvar dhal (toor )                   : 1 cup
Gram dhal                               : 1/2 cup
Raw rice                                  : 1/4 cup
Turmeric (virali manjal )             : 2 pieces ( optional )

Method :
All the ingredients should be dried in the hot sun and then grind it in a flour mill into a very nice powder.
Allow it to cool down to room temperature.
(otherwise dry roast all the ingredients one by one in a kadai on a stove over slow flame and cool down to room temperature before sending them to flour mill.)

If you haven't added turmeric pieces can add 2 tsp of turmeric powder and mix well.
Store in an air tight bottle/container at room temperature.



The powder can be stored for 6 months to one year.
Transfer a portion of this powder into a small bottle/container for daily use.

Note : Wash & Dry 2 cups ( take 1 more cup if available ) of curry leaves in the shadow for 3 to 4 days to dry the leaves. Then grind the dried leave into a fine powder using mixer grinder. 
Mix this curry powder with sambar powder before storing in an air tight container.

For variety of Sambar & kuzhambu

Sambar & Kuzhambu Recipes

Variety of dishes for Lunch

Lunch Recipes