Please watch my video on the preparation of Homemade Sambar Powder in small quantity by visiting my youtube channel link given below.
Today I will share with you the Homemade Sambar Powder recipe. This Sambar Powder can be used while making Sambar, that is served along with idli, dosas and Medu Vada.
We are going to prepare it in a small quantity now. It can be used to prepare Sambar 2-3 times.
If you want to prepare Sambar Powder in more quantity, then I will share with you its recipe very soon.
I will also share with you all the recipe of Sambar using this powder very soon.
The ingredients required to prepare Sambar Powder are given below.
INGREDIENTS :
(1) 4 teaspoons of Split Chickpeas (Chana dal)
(2) 2 teaspoons of Split Black Gram (Urad dal)
(3) 1 teaspoon of Cumin Seeds (Jeera)
(4) 2 pinches or one fourth teaspoon of Fenugreek Seeds (Methi dana)
(5) 4 teaspoons of Whole Coriander Seeds (Akkha Dhaniya)
(6) 10 Byadgi Red Chillies or as required
Note: The given ingredients yields approximately 7-8 tablespoons of Homemade Sambar powder. You can prepare the Sambar about 2-3 times using this Sambar powder.
METHOD:
(1) Place a kadhai / wok on the low to medium flame of the gas stove.
(2) Put 4 teaspoons of Chana dal into the kadhai.
(3) Dry roast the Chana dal for 1-2 minutes.
(4) Once roasted for 2 minutes, add 2 teaspoons of Urad dal.
(5) Dry roast until the Chana dal and Urad dal changes colour.
(6) Both Chana dal and Urad dal are dry roasted. They have turned golden brown and are aromatic.
Collect them in a plate.
(7) Add 4 teaspoons of Coriander Seeds now in the same kadhai.
(8) Add 1 teaspoon of Cumin Seeds / Jeera.
(9) Add 2 pinches of Methi Dana.
(10) Dry roast for 1-2 minutes until they turn aromatic and change in colour.
Once done, collect them on the same plate.
(11) Now in the same kadhai, which is already so hot, dry roast the Byadgi Red Chillies for 2-3 minutes. Keep the gas flame to low.
Once done, transfer them onto the same plate.
(12) Here are all the dry roasted ingredients.
NOTE :
When we dry roast the ingredients, we make them moisture free and crispy. Now, we can easily grind them.
Not only that, dry roasting makes the resulting powder very aromatic.
I have not added Mustard Seeds, Dried Curry Leaves and Asafoetida in this recipe preparation. We can add them separately during the tempering / tadka.
When preparing Sambar powder in larger quantity, we will be adding these in the powder itself.
(13) Grind them to form a smooth and fine powder.
(14) Homemade Sambar Powder is ready.
You can prepare delicious Sambar using this powder and serve with Idlis, Dosas and Medu Vadas.