When it comes to Sambar, we always prefer the home made sambhar powder. In andhra sambar is not regularly made. But after parents have settled in Madras, Amma has been making these regularly at home. She said she has arrived at this proportion after many trials to suit our taste. We normally get the whole spices and then get it ground fresh and store it for about 2 months. Sambar is something that comes to rescue on a sunny day or rainy day too! When we don’t’ know what to prepare for lunch, Sambar is always there. And its so healthy too, as we try to add as many vegetables in it.
Amma’s sambar is well known for its taste and consistency. Though this is a simple recipe, getting it correct matters a lot. My in laws love this recipe and Amma always sends them fresh ground Sambar podi, whenever they visit us. Still sambar for different accompaniment varies. When we make sambar for idli, its different from how we make for rice. Though the method is different, the sambar powder is the same!
For 4 members, 20 times, this can stay for 2 months.
Fenugreek Seeds /Venthaiyam- 5 gms
Sambar powder by sun drying:
Method to prepare:
Sun dry all the ingredients and grind to a smooth powder!
This method keeps the powder good for 2 months.
Sambar powder by Roasting Method:
The homemade Sambar powder can be made by even roasting each ingredients separately and then grinding together to a smooth powder.
The sambar powder made this way will stay for about 15 days. So for a change in taste, we at times make this way fresh and prepare the sambar.
We don’t’ add Turmeric stalk and Asafoetida to the sambar powder as we add them to the tur dal when its cooked.
Sambar powder can also be used to make exciting roasts!
Check out my different Sambars made with this sambhar powder!
This is part of my series on Essentials for Basic Indian Cooking! Check out my other posts in this series!.