Sambar Powder (Type 2)

This delightfully aromatic spice powder is the basic ingredient used in making “Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like many other spice powders can be prepared in advance and stored in an tight container…comes in handy when required!

Dish type: Spice Powder

Time required: 20 min approx.

Yield: 600 gms approx.

Ingredients

Red chillies                  250 gms (Byadagi variety)

Red chillies                  50 gms (Guntur variety)

Coriander                    100 gms

Methi seeds                  1 tsp

Cinnamon                    4 to 5 sticks about 3” long

Moggu                         3 long ones

Cardamom                   1 (green variety)

Dry coconut                 2 nos. medium size (grate them)      

Bengal gram dhal       100 gms

Urad dal                      60 gms

Turmeric                     2 tsps

Curry leaves                1 bunch

Directions

Dry fry each of the ingredients separately in a thick iron  kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a slightly coarse powder. For better shelf life store it in a completely dry air tight container.

Tete a Tete

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of sambar, approx. 2 tbsps of sambar powder is required.

Dry fried dry grated coconut if not used while making sambar powder can also be ground with just the required quantity of spice powder used while preparing the dish.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Recipes contributed by Smt. Shyla H Rao