Sambar podi recipe, Homemade sambar powder

Sambar podi recipe, Homemade sambar powder

When I open mine and even when I take the risk to take it near my nose and feel, I could not smell any pleasant flavour like hers. I am not sure the way I store it. My mom in law has one age old container for that she uses specifically for the big batch and then a smaller sembadam for taking everyday use. I too follow the same but it doesnt smell the same

  • Heat a pan until its hot and put it in low flame. Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
  • Add chana dal, toor dal, pepper, rice, mustard and cumin seeds. Same, roast one minute just to heat the ingredients. Remove in the plate.
  • Add methi seeds and roast well until golden and fragrant. Remove in plate and cool the ingredients completely.
  • Grind in a mixie with turmeric powder to a fine powder.
  • Give some time break in between to avoid over heating. Do not continue if the container is hot as it could spoil the mixie.
  • Also wipe the sides for even powdering.
  • Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish colour.
  • Mix well and cool down the powder if warm, before storing in the airtight container.
  • This gives you roughly 1 & 1/2 cups of the sambar powder, can be enough for a month.

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