Wednesday 11 June 2014

Homemade Sambhar Powder/Sambhar Podi

Hello everyone, today I got you all a recipe which is common in every household, specially in South Indian houses. There are various ways to prepare podi, I am sharing my mother's recipe which she got it from her mother, so kind of a generation pass on :). 

For those who are new to sambhar, I would like to tell them that Sambhar is a popular South Indian gravy, made with lentil and veggies. Few spices are blended together and used as sambhar powder. This Sambhar powder is use to make Sambhar. Usually we get sambhar powder very easily in markets, but they are not very fresh, neither they have that taste.

I always make podi in small batches and store them in either ziplock bags or air-tight containers. Making them in small batches retain their freshness and once finished you can make your second batch in no time. You can use it for many other variants like sambhar rice, sambhar chicken and the variants go on.......
So lets quickly run through the ingredients following the method :)

Ingredients :
  • Urad dal - 2 tbsps
  • Chana dal - 2 tbsps
  • Tuar dal - 2 tbsps
  • Coriander Seeds - 6 tbsps
  • Whole Red chillies - 10-15 nos
  • Fenugreek Seeds - 1/2 tbsps
  • Pepper corns - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Mustard seeds - 1/2 tbsp
  • Dried curry leaves - 15-20
  • Asafoetida/Hing - 1/8 tsp
Method :
Dry roast all the ingredients except Hing, in a pan (on medium to low flame) with continuous stirring. Once you start getting a nice aroma of all the spices, switch of the flame and let it cool. Once cooled grind them + Hing to make a fine powder. Store in air-tight containers.

Note :
You can adjust the chillies as per the taste buds.
Sometimes when my chillies don't gives a nice reddish colour then I add kasmiri lal mirch too for the colour.
If you like you can dry roast the dals and spices seperately, but I do it all together to save time :)

Enjoy your fresh sambhar and idlis or dosai :)

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Thanks & Happy Cooking 
Priyanka :)