Sambar powder is an important ingredient in the preparation of the lentil-based vegetable stew called Sambar. This is cooked with tamarind broth. It is an important dish in South India. The spices used in preparing the powder has numerous health benefits.
The quantities are followed in ratios and it’s usually measured in a cup. You can use any cup of your choice but use the same to measure all the ingredients.
Measurements in ratio:
Urad dal: 1
Chana dal: 1
Dhaniya/Coriander seeds: 3
Red Chilli: 4
Measure in the same cup that you measured for Urad dal. If your chillies are very spicy then reduce it accordingly. I would suggest you to go for a reduced measurement. If you need your dish to be spicier, you can add extra chilli powder at the time of cooking.
Take a pan and add a tsp of oil. Roast all the ingredients until it changes to golden or pink colour. Cool the mixture and dry grind to a fine powder. Grind in a flour mill if you are making it in large quantities. You can use your mixie/coffee grinder for making it in smaller proportions.
- Can be stored for a longer time in airtight containers.
- If you are making in small quantity follow the same ratios in a tbsp or tsp.
- If you are making in large quantities roast the ingredients individually.
- Over roasting will make your sambar taste bitter and appear dark in colour.