Sambar podi recipe in mixie, small batch for a month’s use. Can be added to all south Indian cooking. Not just sambar, but also curry, stir fries, kootu, kuzhambu etc.
This post is a scaled down recipe of my bulk sambar powder I have posted earlier, which can be ground in mill and used for an year.
Though I have posted two versions in that post, I just found a perfect balance for small match and thought of sharing it here.
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.
Every time 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 share this sambar podi 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 doesn’t 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 as many of us are stuck in the places we are and could not get our shares of sambar powder.
Because it is so fresh, flavorful that it will take your cooking to next level. It saves your some bucks as well if you are an extensive cook as we use this for a lot of everyday cooking.
I have not used turmeric in this, but if you want you can mix turmeric along when you are grinding. This recipe needs ½ tablespoon of turmeric approximately.
Though named as sambar podi, we call it usually molaga thool (curry powder if I want to sound familiar).
Unlike the bulk version, this may be more flavorful and strong. Gets thick sooner. So use it like a fusion between bulk sambar powder and the arachuvitta sambar masala.
Means, I usually boil longer if it is the bulk sambar powder version but add this small batch sambar powder only towards end. Hope you get what I try to say.
If you want sambar powder measurements for bulk storage, refer this post.
Sambar podi recipe
Equipments (Amazon Affiliate links)
- 1 cup coriander seeds
- 1 cup dry red chillies (I used 10 badagi chilli + 15 long red chilli)
- 1 tablespoon chana dal
- 1 tablespoon toor dal
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon rice
- 1 teaspoon Black Pepper
- ½ teaspoon mustard seeds
- 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.
- 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.
1. Measure the ingredients and keep it ready.
2. 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.
3. Add chana dal, toor dal, pepper if adding, rice, mustard and cumin seeds. Same, roast one minute just to heat the ingredients. Remove in the plate.
4. Add methi seeds and roast well until golden and fragrant. Remove in plate and cool the ingredients completely.
5. 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 color may be brown, but as the red chilli gets powdered, it turns the orangish color.
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.
Why I don’t add asafoetida?
I prefer to add it to my cooking directly than in the condiment as it may lose it’s flavor.
How to roast sambar powder ingredients in oven
Same ingredients as above.
- Pre-heat oven at 170 degree C for 10 mins or the temperature is reached.
2. In the baking tray (sheet pan) First lay fenugreek seeds, toor dal, chana dal, rice & mustard (if adding).
3. Put the tray inside and roast for 5 mins.
3. 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.
4. 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.