Welcome back to Plate Full of Yum, your go-to blog for delicious, nutritious, and wholesome recipes that the entire family will love. I’m excited to share a special recipe that’s been a staple in my family—my Mom’s Sambar Powder. This aromatic spice blend is essential for making tasty sambar. Plus, it’s incredibly easy to prepare.
Sambar is a traditional South Indian lentil-based curry, enriched with vegetables and flavored with a unique blend of spices. The secret to its rich taste lies in the sambar powder, a fragrant spice mix that forms the backbone of this dish. I watched my mom meticulously prepare this spice blend, filling our kitchen with its heady aroma. Now, I carry on this tradition in my own kitchen, creating a connection to my roots and sharing these treasured flavors with my family.
While there are many variants of Sambar Powder Recipes available out there, this one is very easy, aromatic and simple. This recipe’s beauty lies in its simplicity and the depth of flavor it brings to your dishes. It’s perfect for enhancing the flavors of sambar. However, you can also use it to add a spicy kick to other dishes. Furthermore, making your own sambar powder ensures that you know exactly what goes into it. This allows you to enjoy a healthier, preservative-free spice mix.
So, let’s dive into the recipe and bring a taste of my mom’s kitchen to yours.
Sambar Powder
Discover the secret to Kerala sambar with our homemade sambar powder recipe. A fragrant blend of roasted spices for rich, traditional flavor.
Ingredients
- 1 cup coriander seeds
- 5 dried red chilies
- 5 dried Kashmiri red chilies
- 1 teaspoon fenugreek seeds
- 3 sprig curry leaves
- 1 tablespoon black gram or urad dal
- 1/2 teaspoon of asafetida
Instructions
- Fry the Spices: In a dry pan, fry 1/3 cup of coriander seeds, 3 dried red chilies, 3 dried Kashmiri red chilies, and slightly less than 1/2 teaspoon of fenugreek seeds. Fry until the fenugreek seeds start to pop.
- Add a sprig of curry leaves and fry until fragrant and crisp. Transfer the mixture to a separate plate and set aside.
- In the same pan, fry 3/4 tablespoon of urad dal until golden brown. Allow all the fried ingredients to cool down completely.
- Once cooled, grind all the fried ingredients together with 1/2 teaspoon of asafetida. Adjust the asafetida to your preference.
Notes
Storage:
Store the sambar powder in an airtight container to retain its freshness and aroma. It remains fresh and aromatic for 1-2 months.
Usage:
Mix the desired amount in water without lumps and add it to lentils and cooked vegetables to make flavorful Sambar.
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