Sambar Podi Recipe | How to make Sambar Podi

SAMBAR PODI RECIPE

Sambar Podi is a spice mix popular in southern India. It's used to prepare sambar, a sauce made of veggies and boiled lentils and flavored with tamarind puree and sambar podi. It's usually served with almost every South Indian dish like Idli, Dosa, pongal, upma, etc.,

A South Indian restaurant would be incomplete without sambar. Unlimited sambar is offered at most of the restaurants big and small in any part of South India at any time!

Each state in the South India cooks it in its own way, tailored to the local palate and surroundings. Similarly, each family has their own unique version of this homemade sambar powder, with components adjusted to their chosen amount of spiciness.

Coriander seeds, red chillies, pepper corn, fenugreek seeds, cumin seeds, turmeric powder and curry leaves are some of the most common ingredients in sambar powder. Before being processed into fine powder in a mixer grinder, the ingredients are either sun-dried for a few days or dry roasted until aromatic. In this recipe I added byadagi red chilli, it gives bright red color, spicy and nice aroma to the sambar.

Because of these ingredients, sambar podi is a strong and fiery spice mix with a strong aroma. Although, the intensity of spiciness in each combination differs.

Sambar might give a variety of health advantages in addition to its sour and spicy flavor. This spice powder is high in vitamins and minerals, and it promotes muscular growth. Sambar is a natural laxative with purifying qualities, making it good for the heart.

Most popular story in origin of Sambar it originated in the kitchen of Thanjavur, Marathas ruler Shahuji during the 17th century from the southern Indian state of Tamil Nadu.

The word sambar stems from Tamil word Champaaram meaning "spicy condiments". means "sambar powder". There are different kinds of sambar made for breakfast, like hotel sambar, karnataka style sambar, udupi style sambar, arachuvitta sambar, etc.,

Making sambar powder at home is easy and can be prepared just under 15 minutes. It is very flavorful and hygienic to make at home. This keep good for about 6 months in an air tight container. Follow my step by step photo recipe to prepare sambar podi. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

SAMBAR PODI VIDEO RECIPE

RECIPE FOR SAMBAR PODI

Coarse : Condiments

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 5 min

Cook Time : 20 min

Total Time : 25 min

INGREDIENTS

100g coriander seeds

50g red chillies

50g byadagi red chillies

15g cumin seeds

15g pepper corns

10g fenugreek seeds

10g turmeric powder

5g hing

5g mustard seeds

1/2 cup curry leaves

METHOD

take coriander seeds in a pan and dry roast with stirring constantly until they are brown. once roasted they will be super aromatic and then remove it to a plate

next dry roast red chillies until warm and moisture free. make sure not to over roast or burn them otherwise you'll start sneezing

next dry roast byadagi red chillies the same way as dry red chillies

next, dry roast cumin seeds until darker in color and become aromatic, then dry roast pepper corns and fenugreek seeds for another 2 minutes

next, dry roast mustard seeds, once it is roasted they start to splutter and remove it to a plate

finally add curry leaves and dry roast on low to medium flame till the leaves turn crunchy and crispy

cool down all the ingredients to the room temperature and then transfer into the blender and grind to a smooth fine powder

sambar powder is ready to use and store in an dry, clean air tight container

NOTES

always dry roast on medium - low heat
keep stirring constantly while roasting
do not burn the spices, the flavor of burnt spices may ruin the flavor the sambar powder
cool down the spices completely before grinding the masala orelese it will create moisture and reduces the shelf life of the podi
store in a dry, clean airtight container, it stays good for 6 months