SAMBAR– Sambar, also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South Indian and Sri Lankan cuisines
Sambar is part of a tradition of lentil-based vegetable stews in southern India. In regions that grow coconuts , notably some areas of tamil nadu , coastal karnataka and kerala , sambar is made with a paste of fresh, grated and roasted coconuts and spices, instead of sambar powder.
udupi style sambar recipe
SAMBAR MASALA POWDER – Sambar Powder, Sambar Masala, or Sambar Podi is a South Indian condiment or spice mix which is added in sambar to give it a delicious flavor. Sambar Powder is an aromatic blend of a few lentils and whole spices. These ingredients are dry roasted and then ground to make a powder. This is the only spice that you need to add in your Sambar recipes. Well there are few recipes of sambar which we can make without sambar powder also link given below .
INGREDIENTS
12 – red chillies
1/2 tsp – jeera/cumin seeds
1 tsp – peppercorn
1 tsp – chana dal
1 tsp – urad dal
½ tsp – asafoetida
1 tsp – tuvar dal
1 tsp – methi/fenugreek seed
2 tbsp – coriander seeds
1 tsp – turmeric powder
METHOD
Dry roast the above ingredients one by one except the turmeric till crispy and light golden brown.
Add turmeric pwdr and grind it into a fine powder .
You can also sieve the pwdr to get a very fine powder.
NOTES
Roast all the ingredients on a very low flame.
Store this in a air tight container.
Make sure you cool down completely before you grind it. Also after grinding let it cool down before you store.
You can even sundry the ingredients till crisp and then give for grinding.
I used my dry mixer for grinding at home.If you are making in bulk then you can choose to give it in mill for grinding.
Its always better to store the sambar powder in two containers. Bulk quantity in one and smaller portion of it in another container. This helps to retain the flavor of sambar powder for long time.
