Sambar Powder is one of the essentials in a South Indian Kitchen which also means there are umpteen versions of sambar powder possible. Each household has a specific 'formula'. I have to say I am a collector of sorts. I collect different formulas of sambar powder and try out each one of them just to get a different flavor each time. Routine is boring..don't you all agree??
So whenever I taste sambar at any friend's place, I make it a point to get their formula. Here is my collection so far. I promise to keep my collection growing as and when I get a different version! So feel free to drop in your version (either email me at mail2tamalapaku[@]gmail[.]com or leave me a comment in this section) of the sambar powder so I can add it to my collection!
So for Day 2 Week 3 of BM #18, here is my collection of Sambar Powder recipe. Feel free to try out any version. The irony of it is I always have a packet of MTR Sambar Powder in my pantry and home made Vangi Bath Powder which I add to the sambar I make in times of emergency :).
Tips for a great tasting Sambar -
* Grind fresh coconut, sambar powder and a little cooked toor dal to make a thick paste and add it to the simmering sambar.
* Try adding some Vegetable juice instead of plain water to thin the sambar!
* Saute the onions (if using) and then boil the vegetables on stove top.
* Add a pinch of fenugreek seeds in the tadka(popu).
* Never forget to add curry leaves in the tadka(popu).
1. From my Aunt Sudha Mani :
Coriander Seeds 4 cups
Fenugreek Seeds 3/4 cup or less
Coconut (grated) 1 cup
Dry Red Chilllies as per taste
Chana Dal1/2 cup
Cloves 3-4
Dry roast each of them separately and powder them upon cooling.
2. From a website collected in my pre-blogging days (So source unknown):
Coriander Seeds 3 teaspoons
Rice 1 teaspoon
Urad dal 1 teaspoon
Channa dal 1 teaspoon
Fenugreek seeds (methi seeds) 1/4 teaspoon
Dry Red Chili 2 medium
Hing powder (asafoetida, inguva) a pinch
Dry roast each of them separately and powder them upon cooling.
3. From my cousin Mallika:
Coriander seeds(Dhania) 5 cups
Fenugreek Seeds 1 cup
Cumin seeds (Jeera) 1 cup
Cinnamon (Chekka) 3 inch
Marathi Mogga/Capers 2-3
Rathi Puvvu/Pathar ke phool 1 Tbsp (powdered)
Red Chillies 1 1/2 cup
Dry roast each of them separately and powder them upon cooling.
4. From my friend Preeti :
Coriander seeds (Dhania) 2 tsp
Toor Dal 2 tsp
Fenugreek seeds (Menthulu) 6-7
Pepper (miriyalu) 4-5
Dry Red Chillies 4-5
Coconut grated (preferably fresh) 2 tsp
Dry roast them and powder them or make a paste adding the required tamarind juice. This method is useful when making the powder for a small serving or for one time use only.
5. Unknown Source :
Chana dal 1 1/2 cup
Coriander seeds (Dhania) 3/4 cup,
Fenugreek seeds (Menthulu) 1/4 tsp,
Red Chillies 4
Jeera 1/4 tsp
Hing couple pinches
Coconut Powder 1 cup
Curry Leaves handful
Dry roast each of them separately and powder them upon cooling.
Note - While preparing sambar add 1/4 tsp mirchi powder and 2 green chillies
6. Unknown Source :
Coriander seeds 2 tsp
Chana dal 2 tsp
Urad dal 1 tsp
Fenugreek seeds 1/2 tsp
Pepper 1 tsp
Jeera 1 tsp
Red chillies 10
Dry roast and powder all of them upon cooling.
7. From my cousin Sowmya :
Coriander Seeds 1.5 cups
Red Chilli 3 cups
Methi Seeds 4 Tbsp
Jeera 2 Tbsp
Chana Dal 4 Tbsp
Urad Dal 4 Tbsp
Coconut Powder 1 cup
Dry roast each of them separately and powder them upon cooling.
8. Typical Tamilian Sambar Powder
Red Chillies 4 cups (4-5)
Coriander seeds 2 cups (2 Tbsp)
Chana Dal - 1/2 cup (1 tsp)
Toor Dal - 1/2 cup (1 tsp)
Fenugeek Seeds - 1 tsp (a pinch)
Use the measurement in the parentheses for sambar meant for 6-8 people.
Dry roast each of them separately and powder them upon cooling.
9. From my friend Girija
Coriander Seeds 1 cup
Chana Dal 1 cup
Jeera 1 Tbsp
Fenugreek Seeds 1/8 tsp
Mustard Seeds 1/8 tsp
Red Chillies 15
Coconut 3 tsp
Pepper 10
Dry roast each of them separately and powder them upon cooling.
Preparation Time about 10-15 min
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