Tamil Nadu Sambar Podi is a spice mix or blend used to make Sambar. Sambar is a thick lentil stew made with toor dal along with different vegetables. This special blend is yet another popular mix from our kitchen. Learn to make yet another version of the very versatile Tamil Nadu Sambar Powder!
Yes for a person who ends up making Sambar so many times in a week, having different Sambar Podis help. We always make our own home blend and I have only used what Amma prepares at home. As I have said so many times, even if the method and ingredients are the same, she makes it in different ways with different vegetables.
She makes her own Sambar podi and sends my share once it gets over. I mostly make instant sambar podis. Amma gets the sambar podi milled in huge quantities.
Her version of Sambar Podi stays fresh for over 2 months. My SIL stocks it with her for 2 years and I have seen my Aunties taking it with them as well.
While her different sambar recipes are very popular, she was eager to try another new recipe she came across in Prestige Pressure Cooker Recipe Booklet. At times, the recipe booklet carries new recipes.
This sambar is a No Tomato Sambar and got Amma's attention. She said she had to make the sambar powder as well if she has to try it out.
So it ended up being that she ground a huge batch and sent my share as well. I also used this for making Mullangi Beans Carrot Sambar without Tomato.
Sambar Powder ver 2
- 500 gms Coriander Seeds Dhania / Malli
- 500 gms Dry Red Chillies Round variety
- 1.5 cup Toor Dal
- 3/4 cup Chana Dal Bengal Gram
- 20 gms Pepper Corns approx 2 tbsp
- 1 tsp Fenugreek Seeds Venthaiyam
- 50 gms Turmeric powder
- Sun Dry all the ingredients and grind it in a mill.
- If you want to make a smaller quantity, then size down the measurement, dry it in the sun for a day and grind in your mixer.