Key facts
| Hindi name | Sambar podi |
|---|---|
| From | South India |
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 40 g Coriander seed
- 20 g Dried red chillies (about 15 to 20)
- 10 g Split chickpeas (for tempering)
- 5 g Split black gram (for tempering)
- 5 g Cumin
- 3 g Fenugreek seed
- 3 g Black pepper
- 2 g Curry leaves (a handful, dried in the pan)
- 3 g Turmeric (powder)
- 1 g Asafoetida
Method
- Roast each ingredient separately until fragrant; the dals should turn golden.
- Cool completely and grind with the turmeric and hing.
Keeps three to four months.
- Each family in Tamil Nadu, Karnataka and Kerala has its own ratio.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in sambar powder?
Coriander seed, dried red chillies, split chickpeas (for tempering), split black gram (for tempering), cumin, fenugreek seed, black pepper, curry leaves, turmeric, asafoetida.
How long does homemade sambar powder keep?
Keeps three to four months.
How do I use sambar powder?
Added to sambar with tamarind and toor dal, and to vegetable kootu.
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