I never used to buy sambar powder. I buy fresh ingredients and get it ground in the flour mill. It stays fresh for 4-5 months. Homemade sambar powder not only gives a nice flavor to the dishes but is also very economical. I have given two measurements for sambar powder. The first one is my mother's recipe and the second one is my aunty's recipe. Today we will learn how to make sambar powder and rasam powder at home. This is my mother's measurement which I usually follow.I have given in cup measurements and gram measurements. I used standard measuring cup to measure all the ingredients.
Clean and dry everything in the sun for 2-3 days and ground it to a fine powder from a grinding mill/flour mill. Store it in an air tight container. It will stay fresh for 5 months.
Sambar Podi Recipe #2
This is my Perima's sambar podi measurement. I do not follow this but have given you as you will get more quantity and it is less spicy.
Ingredients needed for sambar powder
Coriander seeds (malli)- 1 Kg
Red Chillies-300 grams
Whole Black Pepper -250 grams
Tur Dal- 1/4 kg/ 250 grams
Cumin seeds or Jeera -100 grams
Turmeric/Manjal-100 grams (one used for sambar powder)
Fenugreek -50 grams
Bengal gram/Channa Dal -50 grams
Urad dal -50 grams
Dry everything in the sun for 2-3 days and ground it to a fine powder from a grinding mill. Store it in an air tight container.
Rasam Powder Recipe
Coriander seeds -250 grams or 3 cups
Tur dal -100 grams or 1/2 cup
Red chillies -50 grams
Whole black Pepper -50 grams or 1/3 cup (1 tbsp less than 1/3 cup)
Cumin Seeds or Small Jeera -50 grams or 1/3 cup
Curry leaves - little (dry it well )
Dry roast everything separately and get it ground to a fine powder from a flour mill. Store it in an air tight container.
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