Sambar podi recipe in mixie, small batch for a month’s use. Quick video, step by step pictures.
When I posted my mom’s and mami’s sambar powder (milagai thool as we call) I got many requests and queries to post in cup measurements. Everytime I buy red chilli or dhaniya pack I wanted to measure it in cups and note down. These many years, only last year I did that for red chilli and coriander seeds. But had 1000 doubts that I ask every now and then to my mom and forget about posting.
Now this is the time, I should do it because there is a need. I do have some stock that Mami got during her recent December trip. But amma’s powder is done and what ever left over is so stale. I always have a feel my sambar powder stock doesn’t smell as fresh as the one amma and mami has. When I open my mami’s sambar powder dabba, the flavour is just so fresh and good as soon as it hits my nose.
When I open mine and even when I take the risk to take it near my nose and feel, I could not smell any pleasant flavour like hers. I am not sure the way I store it. My mom in law has one age old container for that she uses specifically for the big batch and then a smaller sembadam for taking everyday use. I too follow the same but it doesnt smell the same 🤷♀️ I guess I should invest in a good container when I go next time.
I want to apologize to all who asked me cup measurements for long time and I did not post (though I have replied to some of you in mails and comments). Been meaning to post this for long time, better late than never. So after asking my mami and mom this is the measurement I got and gonna use for fresh batch I am going to grind in mixie. Hope it will be useful for many now.
Though named as sambar podi, we call it usually molaga thool (curry powder if I want to sound familiar). So this can be used in all south Indian cooking – Sambar obviously, kara kuzhambu, vatha kuzhambu, puli kuzhambu, poriyal, kari, kootu etc. Check out my kuzhambu recipes if you are interested.
If you want sambar powder measurements for bulk storage, refer this post.
Sambar podi recipe
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup coriander seeds
- 1 cup dry red chillies (I used 10 badagi chilli + 15 long red chilli)
- 1 tbsp chana dal
- 1 tbsp toor dal
- 1 tsp Black Pepper
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds
Optional:
- ½ tsp rice
- ½ tsp mustard seeds
Instructions
- Measure the ingredients and keep it ready.
- Heat a pan until its hot and put it in low flame.
- Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
- Add chana dal, toor dal, pepper, rice, mustard and cumin seeds.
- Same, roast one minute just to heat the ingredients. Remove in the plate.
- Add methi seeds and roast well until golden and fragrant.
- Remove in plate and cool the ingredients completely.
- Grind in a mixie with turmeric powder to a fine powder.
- Give some time break in between to avoid over heating. Do not continue if the container is hot as it could spoil the mixie.
- Also wipe the sides for even powdering.
- Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish colour.
- Mix well and cool down the powder if warm, before storing in the airtight container.
Video
Notes
- I used 15 regular long variety chilli and 10 byadagi chilli for colour. You can use regular chilli fully too.
- Rice and mustard are optional.
- You can also use whole turmeric.
- If you live in a hot, sunny region, you can also sun dry the ingredients and grind.
Sambar podi method:
- Measure the ingredients and keep it ready.
- Heat a pan until its hot and put it in low flame. Add coriander seeds, red chillies and roast just to feel the ingredients hot. Takes a minute. Transfer to a plate.
- Add chana dal, toor dal, pepper, rice, mustard and cumin seeds. Same, roast one minute just to heat the ingredients. Remove in the plate.
- Add methi seeds and roast well until golden and fragrant. Remove in plate and cool the ingredients completely.
- Grind in a mixie with turmeric powder to a fine powder.
- Give some time break in between to avoid over heating. Do not continue if the container is hot as it could spoil the mixie.
- Also wipe the sides for even powdering.
- Initially the colour may be brown, but as the red chilli gets powdered, it turns the orangish colour.
- Mix well and cool down the powder if warm, before storing in the airtight container.
This gives you roughly 1 & ½ cups of the sambar powder, can be enough for a month.
How to make sambar powder in oven
- Pre-heat oven at 170 degree C for 10 mins or the temperature is reached.
- In the baking tray (sheet pan) First lay fenugreek seeds, toor dal, chana dal, rice & mustard (if adding).
- Put the tray inside and roast for 5 mins.
- Take out, add cumin, pepper, red chillies and coriander seeds. I layered coriander seeds over the already roasted item. This prevents further browning of the same. All ingredients are added as single layer for even roasting.
- Again put inside oven and just let it be in the heat for 10 mins.(no need to switch on and roast) Set timer/ alarm for 10 mins for not forgetting inside.
- Take out and cool down completely. Now all the ingredients will be crisp.
- Powder finely as mentioned above. If you want add turmeric powder while grinding.
About oven temperature & time:
Some oven might need less time or you should reduce the temperature by 10 deg. Please experiment and always keep an eye inside first time to prevent over browning of the ingredients.
Hi raji problem is not with the dabba it is with dania. You would have chosen the hybrid dania that doesn’t smell. It is the nattu dania that smells fantastic. The nattu dania looks brownish in color and smaller in size when compared to the hybrid which is fresh and pale green. Please do try and let me know
I always wondered which one to buy, thanks a lot for sharing this! This is the first time I am grinding the sambar powder.What I meant actually was I usually get bulk sambar powder from them. Mom and mom-in-law only passes it to me for year’s use. But mine gets less flavourful with time.
Put in the fridge in cellophane covers or ziplock covers. It should remain fresh for eons, Om
How much turmeric powder to be used?
I added around 2 tsp.
How about hing which is an integral ingredient?
We add it always while preparing the dish.
The color and texture of sambar powder is so good. I asked you the same. As time goes the flavor of the powder is gone. I too want to know the reason.
For people like my mom, mom in law, they use it soon and finish off the batch. They grind atleast 3 times a year. We stock it for more than that. That’s why I feel. Also the container and handling matters 🙂
Hi Raji
Thanks for the receipe.
Long waited for to this recipe.
Could you please tell measurements in grams
red chilli 37 gms
Coriander 70 gms
Only these two I measured 🙂
Thank you, Your Sambar podi Recipe is really really good, works wonders with all the dishes, comes handy because during this Pandemic time it is very helpful we can make it at home, you are doing an amazing job with all the dishes, please keep up the good work, thanks again
Thank you so much, happy to know your feedback <3
The cup in the picture looks kind of small US Cup( of 8 fluid ounce)..
In US, cup = 8 oz and 1cup= 16 tbl spoon, so if I am right the ratio is as as follows:
1 cup coriander seeds = ( 16 tbl spoon)
1 cup dry red chillies (I used 10 badagi chilli + 15 long red chilli) = = ( 16 tbl sppon)
Is my understanding correct? Thanks, Jay R
Please check my cup measurements: Cup measurements
please why not explain all the ingredients in gramms. Because every body has different cup plus different spoons.
Sure will update soon. Meanwhile you can look at this to measure precise. https://rakskitchen.net/cup-measurements/
Hi,
I am curious about this recipe because it calls for so much coriander seeds compared to other ingredients. Also, ishouldn’t coconut also be added to the powder? Thanks.
Yes, this is our traditional recipe we make it through generations. Not to be confused with fresh ground sambar masala for single use. This particular podi is always ground with majority coriander and red chilli and traces of other ingredients in bulk and ground in mill for long term use. We add it not only for sambar but for kuzhambu, kootu, poriyal and in a particular rasam recipe too. We never add coconut in this podi. I guess kopra is added in other cuisines, not in Tamil nadu, atleast in our households. Since I could not get the batch this time from India, I am now making this in mixie and using 🙂 Hope this helps.