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Homemade Sambar Powder & South Indian Sambar

2021-02-20
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

    184
  • Carbohydrates

    30g
  • Fat

    4g
  • Protein

    9g
  • Serving Size

    1 Cup
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Sambar Powder is an aromatic blend of a few lentils and whole spices. These ingredients are dry roasted and then ground to make a powder.
Sambar is a hot and spicy lentil soup with mixed vegetables, it is a popular South Indian breakfast and lunch recipes like idli, Dosa, Medu Vada and steamed rice.

Ingredients (For Sambar Powder)

  • 1/2 Cup Coriander Seeds
  • 12-15 Dry Red Chilies
  • 1 Tablespoon Chana Dal
  • 1 Tablespoon Toor Dal
  • 1 Tablespoon Urad Dal
  • 1 Tablespoon Rice
  • 1 Tablespoon Jeera
  • 1 Teaspoon Methi Seeds
  • 1 Tablespoon PepperCorns
  • Few Cloves
  • Few Cardamom Seeds
  • Few Cinnamon Sticks
  • A piece of Hing
  • 1 Teaspoon Salt
  • 1 Teaspoon Turmeric Powder

Ingredients (For Sambar)

  • 1 Cup Toor Dal
  • 3 Cups Tamarind Water
  • 2 Tablespoon Oil
  • 1 Teaspoon Jeera
  • 1 Teaspoon Mustard Seeds
  • Few Dry Red Chilies
  • 6-8 Green Chilies
  • 1 Small Onion
  • Assorted Vegetables
  • 1 Small Tomato
  • Few Curry Leaves
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Ginger Garlic Paste
  • Salt as per Taste
  • Small piece Jaggery
  • Ghee
  • Hing

Method (For Sambar Powder)

  1. Dry roast 1/2 cup coriander seeds and fry until they turn aromatic.
  2. Dry roast 12-15 red chiles. Keep it aside.
  3. Dry roast 1 tablespoon toor dal, 1 tablespoon chana dal, 1 tablespoon urad dal, 1 tablespoon rice, 1 tablespoon Jeera seeds, 1/2 teaspoon methi seeds, and roast them till they turn aromatic.
  4. Roast 1 tablespoon peppercorns.
  5. Add all the dry roasted spices to the bowl and add few cloves, few cinnamon sticks, few cardamom seeds, a piece of hing, 1 teaspoon salt, 1 teaspoon turmeric powder, and all of them to the grinder and make a fine powder. Store it in an airtight container.

Method (For Sambar)

  1. Add 1 cup toor dal in the pressure cooker. Wash the dal and pressure cook up to 3 whistles.
  2. Once the pressure releases mash the dal and keep it aside.
  3. Heat 2 tablespoons oil, add 1 teaspoon Jeera, 1 teaspoon mustard seeds, red chilies, 6-8 green chilies, onions, tomatoes, and add your favorite vegetables.
  4. Add 1 teaspoon turmeric powder, 1 teaspoon ginger garlic paste, and mix well.
  5. Add 3 cups tamarind water, salt as per taste, add jaggery, and boil for 3 minutes.
  6. Add boiled and mashed toor dal.
  7. Add 2 cups of water and mix well.
  8. Add 3 tablespoons of sambar powder. Mix well and boil for 2 minutes.
  9. Heat 3 tablespoons ghee in a Kadai and 1 tablespoon hing.
  10. Add the hing seasoning to the sambar.
  11. Garnish with coriander leaves. Serve with Idli or Vada.
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