Sambar Powder
Homemade roast-and-grind spice blend
- Prep
- 10 min
- Cook
- 15 min
- Makes
- About 1½ cups
- Difficulty
- Easy
Homemade sambar powder is what gives Podi Potta Sambar its character, and it beats anything from a packet. It is simply a blend of spices and dals, each dry roasted on its own and then ground together. This makes about a cup and a half, enough to last a small kitchen for weeks.
Method
- 1
Dry roast each ingredient separately on low heat until it smells aromatic and turns a shade darker. Give the coriander seeds the longest time and roast the dals until golden.
- 2
Roast the dried chillies just until crisp so they do not burn and turn the powder bitter.
- 3
Spread everything out and let it cool completely, since grinding warm spices makes the powder clump and lose its aroma.
- 4
Grind to a fine powder, adding the turmeric and asafoetida at the end.
- 5
Cool once more and store in a clean, dry, airtight jar.
Tips & notes
- Roast on low and one item at a time. Each spice needs a different time, and a single burnt batch makes the whole powder bitter.
- For good colour without too much heat, use a larger share of Byadgi chillies and fewer hot ones.
- Make it in small batches every month or two so it always smells fresh.
