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Sambar Powder – Homemade Sambar Powder Recipe / Tamil nadu Style Sambar Podi ( 2 versions)

Chitra

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Sambar-powder-recipe

Tamil nadu style sambar powder recipe (sambar podi) in 2 versions with bulk and small quantity. In this post, I have discussed “How to prepare Sambar powder at home”. Every South Indian family has their own version of  homemade sambar powder. It stays fresh and flavourful equal to store bought ones. Here, I have shared two versions of Tamilnadu style Kuzhambu milagai thool recipe. 

One from my MIL and one from my Mom(Tirunelveli style). My MIL’s Sambar masala powder is an all rounder podi for me. I add in Poriyal, Kootu, Sambar , Vathakuzhambu and even paruppu rasam. I don’t need red chilli powder (Milagai thool) at all when I have my MIL’s sambar podi in hand. At the same time, my mom’s Nellai sambar powder can be freshly prepared in small quantity and use whenever we need. I use the same for idli sambar too. So both the versions has its own taste and flavour.
 I have given the sambar powder ingredients in bulk as well as smaller quantity. Bulk quantity comes for 3 months and small quantity is for 2 to 3 days. If you like its taste, you can grind in more quantity and store it for a week.  I hope small quantity would help you all to grind in mixie, if  you don’t have mill option near your house. Ok, Lets see how to make sambar powder at home in 2 versions.

Sambar-powder-recipe-homemade
sambar powder ingredients

Homemade Sambar powder (MIL’s Version)

Homemade Sambar powder (MIL's Version) My MIL’s Tamilnadu style homemade sambar powder recipe – Multipurpose powder recipe to use in sambar, vathakuzhambu, kootu, poriyal and even rasam.

Cuisine: Indian
Category: Homemades
Serves: 2 cups
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS
1 cup – 250ml

For bulk quantity ( for 3 months use)

  • Dhania / Coriander seeds – 1/4 kg ( 250gms/1.25cups )
  • Red chillies – 1/4 kg ( 250gms)
  • Methi seeds – 50 gms(1/4 cup)
  • Toor dal – 50 gms(1/4 cup)
  • Chana dal – 50 gms(1/4 cup)
  • Turmeric powder – 50 gms (1/4 cup)
  • Pepper corns – 50 gms (1/4 cup)
  • Cumin seeds / jeera – 2 tbsp

For small quantity(for 3-4 days)

  1. Red chillies – 12 nos
  2. Dhania – 2 tbsp
  3. Methi seeds – 1 tsp
  4. Toor dal – 1 tsp
  5. Chana dal – 1 tsp
  6. Pepper corns – 1 tsp
  7. Jeera – 1/2 tsp
  8. Turmeric powder – 2 tsp
METHOD

For bulk quantity

  • Sun dry all the ingredients for 4-5 hours till it becomes crispy. Grind in a mill.
  • Spread in a news paper,cool down completely, mix turmeric powder and store in a box. Use a clean plastic spoon every time.Stays good for 6 months.( If you want this powder to be more flavourful, dry roast methi seeds alone for 2-3 minutes and grind with other sundried ingredients. Do not dry roast for long time till it turns brown. It may lend a burnt taste.)

For small quantity

  • Heat a kadai in high flame for few minutes. Switch off the flame and add the pinched red chillies. Roast for a minute and immediately add all the other ingredients, stir them for few minutes till it gets heated. Leave in the kadai for sometime. All the ingredients will be cooled &crispy. Now grind them in mixie, sieve and store.

 

SAMBAR-POWDER

HOMEMADE SAMBAR POWDER ( My mom’s version)

Homemade Sambar Powder Recipe (mom’s version)

Homemade Sambar Powder Recipe (mom's version) Homemade sambar powder -Mom’s Tirunelveli style recipe

Cuisine: Indian
Category: Homemades
Serves: 3 cups
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes

INGREDIENTS
1 cup – 250ml

For bulk quantity

  • Dhania – 1/2 kg
  • Red chillies – 1/2 kg
  • Chana dal/kadalai paruppu – 1/4 kg
  • Methi seeds – 100 gms

For small quantity ( for 2 days use)

  • Oil – 2 drops
  • Dry coriander seeds – 1.5 tsp
  • Chana dal – 2 tsp
  • Fenugreek seeds/Methi seeds – 1/2 tsp
  • Red chilli – 4-6 nos
METHOD

For bulk quantity

  • Sun dry or dry roast all the ingredients one by one in a hot kadai, cool and grind in a mill. Actually roasting the ingredients is optional. We sun dry them if the ingredients are moist. Spread in a news paper till it cools down and store in a box. Use a clean spoon every time. Keep this sambar powder in freezer in an air tight box.Take small quantity and store in another box for daily use.

For small quantity

  • Roast all the ingredients in 2 drops of oil, cool and grind to a powder. U can use for making sambar twice or thrice.

U can  also use this powder for making idli sambar ! Check out my mom’s Tirunelveli style sambar for rice.


Store in an air tight bottle and use a clean spoon always !
SAMBAR POWDER
, ,

Chitra

24 responses to “Sambar Powder – Homemade Sambar Powder Recipe / Tamil nadu Style Sambar Podi ( 2 versions)”
  1. Unknown Avatar
    Unknown

    Thanks for sharing……. Nice shots!!

    Reply
  2. Unknown Avatar
    Unknown

    both the versions are good…very neat pics.. love the black pot.. 🙂

    Reply
  3. Unknown Avatar
    Unknown

    Aromatic and love this version

    Reply
  4. Unknown Avatar
    Unknown

    Very flavorful sambar powder…Thanks for sharing dear 🙂 Lovely clicks too !!

    Reply
  5. VineelaSiva Avatar
    VineelaSiva

    Wow the sambar powder looks spicy.Nice post.

    Reply
  6. Abhivyaktiya Avatar
    Abhivyaktiya

    Both versions of sambar are good, never tried radish sambar, thanks for sharing.

    Reply
  7. Mrs.Mano Saminathan Avatar
    Mrs.Mano Saminathan

    Nice recipe! Snap looks great!

    Reply
  8. Laxmipriya Avatar
    Laxmipriya

    more than recipe, i am looking at the clicks.. looks too good.. and ofcourse the podi too.. 🙂

    Reply
  9. nandoos kitchen Avatar
    nandoos kitchen

    aromatic sambar powder. Nice colour

    Reply
  10. archena Avatar
    archena

    I used your MIL's first recipe smaller quantity and dry roasted all chillies last separately and turned out great – thank you!

    Reply
    1. Chitra Avatar
      Chitra

      Thank u so much for the feedback Archena 🙂

      Reply
  11. Unknown Avatar
    Unknown

    mam i have toor dal oily so can i use that

    Reply
  12. Unknown Avatar
    Unknown

    mam i have oily toor dal can i use that

    Reply
    1. Chitra Avatar
      Chitra

      Chana dal , urad dal is for thickness only.skip it.use only toor dal but make in small quantity.

      Reply
  13. Unknown Avatar
    Unknown

    N I made sambhar powder with this method but too much of jeera smell is coming…plzz let me know wt changes I can do …wait Will let u know d 'recipe..

    2 tbspn urad dal
    2 tbsn chana dal
    2 tbsn jeera dhania
    5 red chilly whole
    20 curry leaves
    1tspn methi Dana
    1tspn Hing
    1tspn salt
    2 tspn red chilly powder

    Reply
    1. Chitra Avatar
      Chitra

      Hi i think u have not followed my recipe.Generally jeera should be less.No probs.just follow the above recipe u mentioned and make it again without jeera.mix both the powders by grinding together.ie take this powder n previously made powder.grind it together at the end.they will mix uniformly.Hope it works.pls let me know how it turned out.thanks ☺

      Reply
  14. 123 Avatar
    123

    Dear mam. I tried ur MIL's versions small quantity sambar powder. But it smelled fish curry aroma. May i change anything on that sambar powder? I tried veg sambar using beens and carrot only

    Reply
    1. Chitra Avatar
      Chitra

      I am really not sure what went wrong.No need to change anythingWe are following this regularly.Try adding this powder in vathakuzhambu.If u again get the same smell i will suggest you some option.

      Reply
    2. 123 Avatar
      123

      K mam. I will try. Thank u

      Reply
    3. Unknown Avatar
      Unknown

      HI
      This is kruthi it will not be spice right kids also can eat .I want know this plz tell me

      Reply
    4. Unknown Avatar
      Unknown

      hi this is kruthi the sambar powder looks so yummmy i want try the sambar powder which u show the iteams . is not so spice childrens can eat this one no

      Reply
    5. Chitra Avatar
      Chitra

      Yes,u can try.This is not so spicy 🙂

      Reply
  15. Kumar Avatar
    Kumar

    Some use Bengal gram and some urad. What is the diff.?

    Reply
    1. Chitra Avatar
      Chitra

      Bengal gram is added to give thickness to the gravy, urad dal gives flavor but adding more spoils the taste of gravy.

      Reply

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