Many of my blog readers asked me to post the Sambar Powder and Vangi Bath Powder recipe, so here is the Sambar Powder recipe. Vangi Bath powder will soon go live too. I have not used Toor Dal in Sambar Powder, as I use cooked Toor Dal in Sambar with Vegetables. To make the Sambar thick and tasty, I grind this with Coconut. Below in next two paragraphs, I explain in a simple way how to prepare Sambar with Sambar Powder.
I usually prepare Sambar daily at home, by adding different Vegetables with Toor Dal. We South Indians usually use Coconut to the Sambar or Huli. Just add 2 Tbsp of Sambar Powder to 1/2 Cup of grated Coconut and 1 tsp of thick Tamarind Paste; grind it to a smooth paste and add it to cooked Dal and vegetables with Salt and Jaggery, Curry Leaves and Coriander, and cook it for 5-7 minutes.
Sambar Powder
I have already posted Radish Sambar. There, I explained how to prepare it by adding Sambar Powder. If it is not on hand, one can prepare it the other way, which is explained in step 2. We can prepare the South Indian Style Sambar in these two methods.
If you do not prefer Coconut, just add Toor Dal in Sambar Powder, as I explained in the tips below. Enjoy the varieties of Sambar preparation using Sambar Powder.
Also have a look at my Idli/Sambar Recipe.
- Coriander Seeds or Dhaniya – 1/2 Cup
- Cumin Seeds or Jeera – 1 Tbsp
- White Lengthils or Urad Dal – 2 Tbsp
- Bengal Gram Dal or Channa Dal – 2 Tbsp
- Fenugreek Seeds or Methi – 1 tsp
- Red Chillies – 1 Cup or 20-25
- Curry Leaves – 2 Tbsp
- Oil – 1 tsp
Sambar Powder
Time to Prepare: 10-15 min
How to Make Sambar Powder :
- Dry roast the Coriander Seeds, Cumin Seeds, Urad Dal, Bengal Gram Dal, and Fenugreek Seeds separately until it gives a good aroma.
- In a same pan, add Oil and roast Red Chilies and Curry Leaves for 2-3 min or until done.
- Mix all the roasted ingredients and allow it to cool completely.
- Once it has cooled down, transfer the ingredients to mixer grinder and grind to a fine powder.
- Cool for few minutes and store the Sambar Powder in an airtight container.
Sambar Powder
Note:
- This recipe yields approximately 150-200 gm of Sambar Powder.
- Adjust the Red Chilies according to the spice levels desired.
- If one not using Coconut in Sambar, just add fried 2 Tbsp of Toor Dal in Sambar Powder when roasting and powder with other ingredients. This gives the thickness and taste to the Sambar.
thanku Hemaji. I put little pepper i.e. half the ,measure of jeera and a little dalchini and hing . it gives the taste of kootu that too when you use more than one vegetable . to thicken the sambar you may add a litttle raw rice fried along with the dals you used ; and offcourse coconut gies taste i use one or two tomatos while grinding with coconut. thanks any way for the receipe.
padma