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
- 1/2 tsp cumin seeds
- 1/2 tsp fenugreek seeds
Optional:
- 1/2 tsp rice
- 1/2 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 & 1/2 cups of the sambar powder, can be enough for a month.
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 🙂