Sambar Podi (Sambar Masala Mix)

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

For a  best tasting Sambar, the secret ingredient is the Sambar podi / Sambar Masala. There are lot of Sambar Masala mix available in the market, but Home made masala is always taste best and fresh :) 

Home made Sambar Masala

If you're used to buy masalas from the store, it might feel like a hectic task to prepare at home. But once we started, we cant resist ourselves from making these at home. Also we can adjust the ingredients as per our liking and preference.

These home made masala powders are filled with aroma, flavour and most importantly no preservatives. Also when we have babies or toddlers, we can easily adjust the spice level when we make it by ourselves at home.

Sambar Podi

I have already posted a Sambar Podi recipe here. This is slightly different and this is my go-to masala for Sambars, Quick Sambar rice, Veg roasts, Puli Kuzhambu, Kootu, Variety rices :)

Make sure to roast the ingredients in low flame or else certain spices will get burnt fast which affects the flavor of the podi. 

For a brighter colour, add byadagi chillies along with the spicy chillies.

Ingredients: 

• Coriander seeds- 1/2 cup
• Channa dal- 3 Tbsp
• Whole Urad dal - 3 Tbsp
• Toor Dal - 2 Tbsp
• Dry Red chillies- 15 - 25 nos (adjust as per spice level)
• Cumin seeds-  1 and 1/2 Tbsp
• Black Pepper- 1/2 Tbsp
• Fenugreek seeds / Methi seeds -  1/2 Tbsp
• Curry leaves -  3-4 sprigs
• Turmeric powder -1/2 tsp
• Asafoetida - 1/2 tsp

Method:

• Dry Roast the curry leaves in low flame for 2 mins until it becomes slight crispy and transfer it to a plate

• Add the channa dal, urad dal, toor dal and red chilies to the pan; roast them in low flame until the dals turn golden brown

• Add the coriander seeds to the pan and roast for few mins until it gets roasted well and we get a nice aroma

• Add the the fenugreek/ methi seeds and black pepper to the pan and roast for a min till the fenugreek seeds gives out nice roasted aroma 

• Add the cumin seeds, roast for a min in low flame and switch off the stove 

• Add the roasted curry leaves, turmeric powder and asafoetida to the hot pan and mix well. (If using solid asafoetida we can even roast it for few secs and add)

• Allow the spices to cool down before grinding

• Once the roasted spices cooled down, add it to the mixer jar and grind it to a powder

• Spread it in a plate for about half an hour and then transfer to an airtight container
  
  
• We can use it for Sambhar, Sambhar Sadham, Kuzhambu, vegetable stir fries and rice varieties