Best Home-Made Sambar Powder Various Types

Sambar powder is considerably different in each region and brand due to the varied flavor. Some sambar powders carry a deep, rich flavor that has coriander, cumin, black pepper, etc. Others would be more aromatic with cinnamon, cloves, even fennel seeds added to their blend. The best sambar powder is, of course, a personal preference and the intensity needed for the flavor. Among such, MTR, Aachi, and many homemade combinations that have been passed on to several generations in a family are very popular. Do not forget trying various kinds and settling for the perfect blend that beautifully complements your sambar recipe.

1. Sambar Powder – Easy Making

Ingredients

• Chilli – 250 grams
• Fenugreek – 50 grams
• Coriander – 500 grams
• Turmeric – 100 grams
• Curry leaves – plenty
• Kayam – 25 grams

Method

Put the chili in a frying pan and fry it on low heat. Stir continuously without burning it at all. If you fry it properly, the chili will break when you break it. Wash and fry the dried coriander separately.

When the coriander turns light red, take it in your hand and crush it. Buy it at that temperature. Then fry the lentil paste. Cook it until it turns light red and buy it. If you break the curry leaves, fry them until they break. Curry leaves will cook quickly. Put the kaya in a pan and put it on the fire and burn it.

When it burns, press the lid of a spoon on the kaya. Put it on the fire again. In this way, we can cook the kaya well and make it fit. Put everything in a frying pan again, stir it, heat it and buy it. When it cools, we can grind it in a mill or mixer and store it.

2. Sambar Powder

Ingredients

• Grilled chillies – 250 grams
• Kayam – 20 grams
• Greens – 50 grams
• Coriander – 500 grams
• Turmeric – 50 grams
• Peanuts – 50 grams
• Fenugreek – 50 grams
• Plucked curry leaves – 2 handfuls

Method

Clean the chillies, coriander, fenugreek and nuts, remove stones etc. and dry them in the sun.

A wide, thick-bottomed vessel is suitable for frying. A cast iron frying pan, a large iron frying pan, etc. are good. Fry the chillies until they do not burn at all but break when broken. If you are frying on gas, turn off the gas occasionally and stir them so that they do not burn at all. As soon as the chillies are cooked, spread them out on a plate or on a newspaper sheet. In the same frying pan, add the coriander and stir continuously.

When it turns brown, add it to the chilli mixture. If you take two coriander leaves in your hand and crush them with your fingers, they will be pulverized when they turn brown. Fry each nut separately. Fry the green chillies until they are crispy. Fry the fenugreek well. Fry the curry leaves until they are crispy when broken. You don’t need to fry the vegetables.

After cutting the vegetables into pieces, put them in an iron pan and heat them. Then they will be well browned. Fry both sides and add them to the other ingredients. Fry the nuts in a small pan. Put all the ingredients that have been fried separately and the vee together in the frying pan, stir and heat them again.

When this is cooked and cooled well, you can grind it in a mill. It will be ground more finely in a mill. It will not be ground so finely in a mixer. This powder can be kept in three or four polythene bags, sealed and stored in the fridge. You can break only one shell and store it in a dry bottle for use. If you store it like this, it will not spoil for eight to ten months.

This powder is very good in smell, quality and taste. Sambar made using this powder will have a good smell. It is more beneficial because it contains various nuts.

If you only need a little powder, you can halve this weight. When it runs out, you can prepare a new one. If you want to grind it in a mill, you need at least one kilo of everything.

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