Homemade Sambar Powder Spice Blend Recipe

Ever wondered how to elevate your sambar game to legendary status? Let me share the secret: a homemade spice mix that’s not just an ingredient, but a transformative experience for your taste buds.

Preparing an equally healthy, homemade sambar powder is something I relish. Combining coriander seeds, an aroma as intriguing as any I’ve come across, with warming spices like cumin, black peppercorns, and fenugreek seeds, next to balancing the earthiness of three different types of dal—chana dal, urad dal, and toor dal—prodigiously adds nutrition to this blend, without compromising flavor.

Then: the heat. Undoubtedly, the dried red chilies pack plenty of punch and their vibrant hue would certainly light up this dish, were it to be made in any shade of South India.

But my version is far from the only one. Complementing the turmeric’s defining color are the cayenne’s, paprika’s, or any red chile’s hues—and those hues’ intensity render sambar powder what it is.

Lastly: the curry leaves, the hint of asafetida, and roasting in oil tie everything together.

Homemade Sambar Powder Spice Blend Recipe Ingredients

• Coriander Seeds: Rich in dietary fiber and antioxidants, they add a citrusy, floral aroma.
• Cumin Seeds: High in iron, these seeds provide a warm, earthy flavor and aid digestion.
• Fenugreek Seeds: These have a bittersweet nutty taste and are great for controlling blood sugar.
• Chana Dal: A good source of plant-based protein, offering a nutty flavor.
• Dried Red Chilies: They bring heat to the blend and are rich in vitamin C.
• Curry Leaves: Aromatic and nutrient-rich, they add a unique herbal flavor.

Homemade Sambar Powder Spice Blend Recipe Ingredient Quantities

• 1 cup coriander seeds
• 1/4 cup cumin seeds
• 2 tablespoons black peppercorns
• 2 tablespoons fenugreek seeds
• 2 tablespoons mustard seeds
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup urad dal (split black gram)
• 1/4 cup toor dal (split pigeon peas)
• 10-15 dried red chilies
• 1/2 teaspoon turmeric powder
• 1 tablespoon asafetida (hing) powder
• 10-15 curry leaves
• 1 tablespoon oil (for roasting)

How to Make this Homemade Sambar Powder Spice Blend Recipe

1. Place a pan over medium heat and pour in 1 tablespoon of oil. When the oil is hot, add the coriander seeds and toast them until they release their fragrance. Take the seeds out of the pan and put them aside.

2. In the same pan, add the cumin seeds and roast them until they emit a pleasant aroma. Take them out of the pan and keep them aside with the coriander seeds.

3. Toast the black peppercorns, fenugreek seeds, and mustard seeds one after the other until aromatic, reserving each after toasting.

4. Put the chana dal, urad dal, and toor dal in the pan. Roast them gently, stirring constantly, until they turn golden brown and fragrant. Remove from heat and set aside.

5. Next, the pan should have dried red chilies added to it so they can be roasted until they are crisp. These too should be set aside after the roasting is complete.

6. Place the curry leaves in the frying pan and allow them to roast until they are dry and crisp.

7. Let all the roasted ingredients cool down all the way.

8. After they have cooled, blend all the roasted elements with turmeric powder and asafetida in a mill.

9. Powder the combination very finely.

10. Keep the sambar powder in a sealed container. It should be used in your sambar and any other dish where you want a hit of sambar flavor.

Homemade Sambar Powder Spice Blend Recipe Equipment Needed

1. Frying pan
2. Wooden spoon or spatula
3. Bowl (for setting aside roasted ingredients)
4. Blender or spice grinder
5. Airtight container (for storing sambar powder)

FAQ

• Can I adjust the heat level of the sambar powder?You can control the spiciness of the sambar powder by adjusting the number of dried red chilies used. For a milder version, use fewer dried red chilies. For a taste that’s got some heat, use more.
• Is it necessary to roast the spices before grinding?Without a doubt. When you roast the spices, you boost their flavors and scents, rendering the sambar powder more potent and perfume-like when it comes to seasoning dishes.
• How long can I store homemade sambar powder?Keep the sambar powder in an air-tight container in a cool, dry place. It will keep for 6 months, but if you want to ensure it stays fresh throughout its lifespan, use it within 3 months.
• Can I use fresh curry leaves instead of dried?You can use fresh curry leaves. But be sure to dry them first so they blend well and don’t add moisture to the powder.
• What is the purpose of asafetida in this blend?Hing (asafetida) is an ingredient that typically adds flavor and assists with digestion. For my sambar development, I needed a replacement ingredient for hing that would add a similar flavor profile but also be familiar to the ingredient’s typical usage context.
• Is it possible to make a version without certain dals due to dietary restrictions?Indeed, you have the option to leave out any dal that you must steer clear of. Each type of dal does supply its own unique texture and flavor, but even if you leave one out, it should still yield a good overall taste.
• Can I use this sambar powder for other dishes?Absolutely. This adaptable mixture of spices can be used in many different Indian dishes, such as curries, soups, and stews, to give them an authentic, robust flavor.

Homemade Sambar Powder Spice Blend Recipe Substitutions and Variations

For the seeds of coriander: Use 3/4 cup of ground coriander.
For cumin seeds: Substitute with 1/4 cup of ground cumin.
To prepare for black peppercorns: Measure out 2 tablespoons of ground black pepper.
For chana dal: Substitute with 1/4 cup yellow split peas.
When using dried red chilies: Substitute with an equivalent amount of crushed red pepper flakes.

Pro Tips

1. Adjusting Spice Level: Depending on your preferred spice level, you can increase or decrease the number of dried red chilies. For a milder powder, deseed some of the chilies before roasting.