Ke Sambar Powder | Sambar Masala Recipe | Kerala Sambar Podi Recipe | Professional Sadya Sambar Masala Podi Recipe F

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Sambar Powder | Sambar Masala Recipe | Kerala Sambar Podi Recipe | Professional Sadya Sambar Masala Podi Recipe

Sambar Powder | Sambar Masala Recipe | Sambar Podi Recipe | Professional Sadya Sambar Masala Podi Recipe With Step By Step Photos. 

Sambar Masala is an Indian spice blend used to make the well-known South Indian curry called sambar. When the sambar powder is prepared in advance, preparing the sambar is quick and simple. There are many different types of sambar powder in South Indian cuisine, but today we'll explain how to make the traditional Kerala-style sambar masala podi.

    What is sambar masala powder?

    Sambar is a meal that is very well-liked in South India. Dosa, idli, and other breakfast and lunchtime favorites like rich are served with sambar. 

    In the South Indian state of Kerala, there are two types of sambar made. Varutharacha sambar is one example. In this dish, coconut and spices are roasted together before being ground into a fine pulp and combined with other ingredients. 

    The other is with sambar powder, of which there are numerous ready-made varieties on the market, including MTR, Achi, Everest, Nirapara, and Eastern. They claim that you may make wonderful sambar by adding one or two teaspoons of sambar powder to a veg and dal mixture. It is true that adding one or two tablespoons of sambar powder makes a great difference.

    When I first started out, I relied on these products. But subsequently, when I began to add the spice powders one at a time to the veggie dal mixture, I found that it was much more pleasant for me. because I can customize every flavours to fit my palette. Unfortunately, this sambar pairs fantastically with idli and dosa but is less attractive when served with rice.

    Later, I started making the sambar powder, and it tasted precisely like sadya sambar. Currently, I'm storing sambar powder in the refrigerator for a month because I make sambar virtually every day or every other day.

    Let's discuss the recipe for today's homemade sambar powder. Even if it is homemade, the method used to make Kerala Sadya by professionals is the same. As freshly prepared spices are fantastic in taste and flavour, you can either create sambar masala in small quantities right before making the sambar, or you can make it in large quantities and store it in the refrigerator for later use. This sambar powder can stay fresh for up to a month when left outside and for three to four months when kept in the refrigerator.

    Chili and coriander are the two key components of sambar powder. Both are available in comparatively large amounts. Lentils and rice have been used as thickeners in small amounts. The other ingredients are all flavor enhancers and are detailed in the section on sambar powder ingredients. Never omit any of the parts because they all serve important roles.

    Ingredients of sambar masala

    • Red chilies - Red chilies are used for their heat and colour. Depending on the amount of chilli you use, do modify the amount. Replace some of the chilies with kashmiri red chilli powder if they are too fiery.

    • Coriander - There are two uses for coriander. It gives the gravy taste and thickens it. when I cook sambar with less coriander, I get the impression that the dish is lacking in soul. However, all other flavours will be suppressed if the amount of coriander exceeds the permitted level.

    • Fenugreek seeds - Fenugreek is a flavor enhancer. It is a necessary component of sambar powder, but if you add too much, the dish would taste bitter.

    • Asafoetida - Many south Indian cuisines frequently use asafoetida as an ingredient. It is included to improve the flavours.

    • Turmeric powder - Turmeric powder adds flavour and colour.

    • Split dehusked Bengal gram - In order to enhance thickness, Bengal gram lentil is added. You have the option to substitute toor dal or pigeon peas for half of the amount.

    • Raw rice - Another thickening agent is raw rice. You can use the same amount of boiled rice in place of the raw rice.

    • Curry leaves - Fresh flavor is provided by curry leaves.

    Sambar Powder - Expert's tips

    1. It is advisable to wash and sun dry all the components before preparing the sambar powder. The removal of pesticides and other contaminants will be aided by this.
    2. Before being ground, the ingredients for sambar powder will be dry roasted. Maintain a constant simmer while slowly cooking the spices with occasional stirring. This will undoubtedly aid in avoiding charring and uneven roasting.
    3. We can roast the spices in a few tablespoons of coconut oil if we're preparing a very little amount of spice powder. However, using coconut oil will shorten the shelf life and make refrigeration a must for storage.
    4. Depending on your preferences, modify the amount of chilies. Some chilies are excessively hot, while others are not. Therefore, adjust the number to your tolerance.
    5. It is best to roast asafoetida separately. When using asafoetida powder, mix it in with the other spices just before grinding.
    6. Cumin is sometimes included in sambar podi recipes, particularly in regions close to the border between Kerala and Tamil Nadu. But we don't use in my hometown. So, I am not including cumin in this recipe; however, you are free to.

    How To store Sambar masala podi

        For storage, use dry, airtight bottles. Before you seal the bottle, make sure the powder has completely cooled. When you put the lid on a hot container of powder, moisture will condense within and encourage the growth of microorganisms.

    How To Make Sambar Masala Podi

    Sambar Powder | Sambar Masala Recipe | Sambar Podi Recipe | Professional Sadya Sambar Masala Podi Recipe

    Spice mix for South Indian Sambar

    Preparation time: 15 minutes | Cooking time: 8 minutes | Total time: 23 minute

    • 1 cup dried red chili (sookhi mirch / vattal mulaku) or 3/4 cup dried red chilies + 1/4 cup kashmri red chilies 
    • 1.5 cup coriander seeds ( dhaniya / malli)
    • 2 tbsp fenugreek seeds (methi / uluva)
    • 1/2 cup spilt dehusked bengal gram (chana dal / kadalaparippu)
    • 2 tbsp dehusked black gram (urad dal / uzhunnuparippu)
    • 2 tsp raw rice or boiled rice
    • 1 small piece asafoetida (hing / kayam)
    • 3 large springs of curry leaves
    Sambar Powder Ingredients

    Kerala Sambar Podi Recipe With Step By Step Photos  

    1. Use one thick-bottomed pan to prepare the Sambar spice powder. until it becomes heated, keep the pan on a high burner. then turn down the flame. The asafoetida blocks will first be dry roasted. Add blocks of asafoetida to the pan and stir thoroughly. 
      sambar powder

    2. The asafoetida blocks will puff up and get crisp. Place aside after transferring to a dry plate.
      Sambar powder

    3. Add the fenugreek seeds now and toast until fragrant.
      Sambar powder

    4.  When the fenugreek seed becomes fragrant and a light reddish color, add the dehusked split Bengal gram lentil. To avoid burning and discoloration, keep the flame low and mix the ingredients for thirty seconds.
      Sambar powder

    5. Further add dehusked black gram and rice when the fenugreek seeds turn a light reddish color.
      Sambar powder

    6. Add the coriander seeds, curry leaves and red chilies after the lentils have been sautéed for 30 seconds but before they start to slightly change color.
      Sambar powder

    7. Increase the heat to medium and stir consistently. Take care not to burn any of the spices, since this will impart an unpleasant bitter taste and a dark color to our sambar powder.
      Sambar powder

    8. The spices should be sautéed more until they are crisp and properly toasted. Turn off the flame and let it to cool a little. Keep in mind to stir the spices even after turning off the burner because the pan is still hot and failing to do so may cause the bottom-layer spices to burn, which will leave our sambar with an unpleasant bitter taste.
      Kerala sambar powder

    9. Transfer the spices into the dry mixer jar once they have slightly cooled. Ensure that all of the equipment used to make the sambar powder is dry and clean. Add fried asafoetida. If you're using asafoetida powder, add it now.
      Kerala sambar powder

    10. Pulverize into a fine powder. Never overfill a tiny mixer jar; instead, grind in one or two batches. To ensure proper grinding, the powder should be warm but not overly hot while being processed.
      Kerala sambar powder

    11. Allow it to completely cool before transferring to a dry plate or butter paper. 
      Kerala sambar powder

    12. Transfer the spice powder into a dry, airtight container once it has completely cooled, then use as needed. At room temperature, this Kerala masala podi will stay fresh for three weeks, and up to four months in the refrigerator. 
      Sambar powder

    Happy Cooking 


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