Home made Sambhar Powder (with coconut)

Category: Home made Powder
Preparation Time: 5 mins  
Cooking Time: 15-20 mins
Servings: yields around 1 1/2 cups

Home made Sambhar Podi

Home made powders are always special. Usually I would prepare Sambhar with freshly roasted and ground masala (Arachuvitta sambhar). This time I prepared sambhar podi at home so that I can also use it for quick sambhar, stir fries and mixed rice varieties too:) This powder is so flavourful and since I dont want it to be spicy, I had reduced the amount of chillies. Make sure to roast the ingredients in low flame or else certain spices will get burnt fast which affects the flavor of the podi.

Ready to Grind...

Ingredients: 

• Coriander seeds- 1 cup
• Channa Dhal- 1/4 cup
• Dry Red chillies- 10 - 20 nos (adjust as per spice level)
• Cumin seeds-  2 tbsp
• Pepper- 1 tbsp
• Fenugreek seeds-  1 tsp
• Mustard seeds - 1 tsp
• Curry leaves -  3 springs
• Dry coconut gratings- 1/4 cup
• Cinnamon stick - 4 small pieces
• Turmeric powder -1 tsp
• Asafoetida - a generous pinch

Method:

1. Dry Roast the curry leaves in low flame for 2 mins until it becomes slight crispy
   
2. Add the coriander seeds to the pan and roast for few mins until it gets roasted well and we get a nice aroma; By then the curry leaves would have become crispy. Transfer them to a plate
   
3. In the same pan, add the channa dhal and roast in low flame until it turns glden brown; once done transfer it to the plate
   
4. Dry roast the fenugreek and mustard seeds for a min till the fenugreek seeds gives out nice roasted aroma and then transfer to the plate
   
5. Dry roast the cinnamon sticks, cumin seeds and pepper for a min and transfer it to the plate
   
6. Roast the dried red chillies until they become crispy; transfer it to the plate
   
7. Add the dry coconut to the pan and switch off the stove; roast it until it starts to turn golden brown. Heat of the pan would be enough for it and then add to the other ingredients in the plate
   
8. Finally add in the asafoetida and turmeric powder (If using solid asafoetida we can even roast it for few secs and add)
9. Once the roasted spices cooled down, add it to the mixer jar and grind it to a powder
   
10. Since I used my blender, its a bit coarse powder
11. Spread it in a plate for about half an hour and then transfer to an airtight container
    
12. Store it in a cool and dry place
13. We can use it for Sambhar, Sambhar Sadham, Kuzhambu, vegetable stir fries and rice varieties

    

    So flavourful....