A quintessential South Indian recipe of Homemade Sambar Powder made in a blender. Get the right measurements for Sambar Powder recipe and never buy it from a store again!
Sambar is an integral part of every South Indian meal, although there are some differences in the recipes between the different states in South India. Even with Tamilnadu, there are a many Sambar recipes and I have already posted a few – Mullangi Sambar, Chinna Vengaya Sambar, Arachuvitta Sambar, Tiffin Sambar to name a few. What makes our Sambar so special? It is the Homemade Sambar Powder. I have always got my share of freshly ground Sambar Powder from my mother-in-law who makes it every few months in bulk quantities. She calls it Molaga Thool and it is an all-in-all spice blend in her kitchen. If you look at any recipe of mine that I learnt from my mother-in-law, it will most definitely have her sambar podi used.
After getting measurements for her Homemade Sambar Powder recipe many times now and saving it off to try later, I finally got it done. Although my MIL makes this in bulk quantity by sun drying the ingredients and getting them ground in a flour mill, I wanted to try making everything at home. I used my new Balzano Nutri Blender to whip up the Sambar Podi and it was perfection with a minute. Yes, it took me all of one minute to grind the Sambar Powder and it was just magical. The best part about this recipe is that it makes 200 grams of Sambar Powder that’s perfect for a month or so. If you don’t have access to flourmill I like me, this recipe will be a savior. Every household has different measurements for ingredients and there might be some differences in ingredients too. But then, this is how my mother-in-law makes it.
Check out this video recipe for more details –
How to make Homemade Sambar Powder | Sambar Powder Recipe –
Detailed step-wise picture recipe of making Homemade Sambar Powder | Sambar Powder Recipe –
- Dry roast each ingredient individually until they change color slightly and are fragrant.
- Cool them down on a plate.
- Finally dry roast fresh curry leaves until there is no moisture.
- Grind them into a smooth powder in batches if required.
- Store in an airtight container. Use to make sambar!
- If you don’t find Turmeric Stick, use 1 tbsp Turmeric Powder in its place.
- Make sure your blender can handle grinding turmeric stick before adding it.
- You can sun dry the ingredients if making bulk and grind it in a flour mill too.
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