As per my blogger friend Priya s request, I am writing down the recipe for sambar powder. This is my mom’s recipe which has been in my family for generations 🙂 as my mom got it from her mom and my she got it from my great grand mother it goes on ……… My mom always sends me the sambhar powder in bulk for at least 6 months, this is like a multi purpose powder which can be used for sambar, rasam and even while sauteing vegetables.
Bulk – makes about 1.5 kg of sambar powder
Coriander seeds – 3/4 kg
Dry red chillies – 1/2 kg
Toor dhal – 3/4 cup
Channa dhal – 3/4 cup
whole black peppercorns – 25 gms
Cumin seeds – 25 gms
Whole dry turmeric – 50 gms
In India, We always sun – dry the ingredients which we are going to store for a long time, this takes out all the moisture in it which makes it last longer. So Sun – Dry all the ingredients which I have mentioned above separately for 2 days.
For people who are in cold places, fry each of the ingredients separately in a dry pan without adding any oil. No colour change is required. Just fry for a few mins, to get rid of the moisture and the ingredients should get crispness.
Place all the ingredients in a closed container and grind them into a smooth powder in the mill.
Once you get it from the mill, spread the sambar powder in a newspaper and allow it to cool.
Store the sambar powder for daily use in a small container.
The remaining powder needs to be stored in a large, dry airtight container for future use.
You can find the recipe for sambar in the link provided.
Always use a dry spoon to handle the sambar powder, moisture in any form spoils the powder.
Amount of chillies/peppers depends on your personal preference.