After marriage, I lost the interest to prepare the masala powders at home because of several reasons. First I could not make our modern maid to carry all the containers to a grinding mill as we do in our parent's house and I too shied to carry them all along that streets:) Then our need was so small to imagine. So I started buying Sakthi masala powders in the beginning and somehow it became a habit of me. But recently I was forced to prepare this authentic sambar powder due to a misplaced shopping list and hence I prepared it in a small quantity (see below) for that month. It turned out much easier and I couldn't control my joy on tasting my mom's sambar after a very very long time. The flavor of the sambar powder not only filled our house but also our hearts too:) Nowadays home made sambar podi has totally replaced that convenient sachets in my house.
Here is that authentic sambar powder recipe.
|Freshly prepared Sambar powder.|
Ingredients:coriander seed - 2 cup
dry red chilly - 2 cup
(or chilly powder - 3/4 cup)
cumin - 1/4 cup
black pepper - 1/4 cup
fenugreek (methi / venthayam) - 1 tbsp
mustard - 1 tbsp
turmeric - 1 tsp
asafoetida - 1 tsp
channa dhal - 3 tbsp
urad dhal - 3 tbsp
Method:The red chilly I have mentioned here is for basic need only. Mostly I prepare my sambar podi without red chillies and add the red chilly powder while making sambar. By this we can avoid the hastle of powdering red chillies and also we can alter the chillies according to need every day.
Heat a wok and dry roast all the above separately (except turmeric, chilly and asafoetida powders). Dry roast the dry chilly in batches at last , to avoid sneezing. Take out and keep them together in a broad plate (or muram , a very broad winnowing tool / basket).
After they cool completely, grind them to a fine powder. Then spread the powder in a broad paper and keep in room temperature to loose the heat generated during grinding, otherwise the powder may turn black. Store it in an air tight container.
How to use this powder?Makes nearly 2 cups of powder. This powder can be used in making all kinds of sambar, vatha kulambu, idly sambar, poriyal etc. It will be enough for 2 adults for 2 months. If stored in freezer / fridge, this podi remains very fresh and fragrant.
To make sambar with 1/2 cup toor dhal, use 1.5 tbsp home made sambar powder. Adding 1 tbsp freshly shredded coconut before switching off will enhance the taste of sambar.