Sambhar Powder Recipe
Sambhar Powder Recipe – Aroma-Infused and Flavor-Packed: As a housewife and a food critic, I have a deep love for Indian cuisine and all its rich flavors and aromas. Sambhar powder is one of my favorite spices, as it adds an extra layer of depth and warmth to any dish it is added to. This humble spice blend is an essential in every South Indian kitchen, and once you start using it, you’ll wonder how you ever cooked without it!
What is Sambhar Powder?
Sambhar powder is a blend of aromatic and flavorful spices that are ground together to create a powder that can be added to various dishes, most notably the popular South Indian dish, Sambhar. This spice blend is traditionally made with a combination of cumin, coriander, turmeric, mustard seeds, lentils, and dried red chili peppers, among other ingredients. The combination of spices is carefully balanced to bring out the full flavor of each spice, creating a rich, aromatic powder that can transform any dish into a flavor-packed experience.
Variations of Sambhar Powder Recipe
- Tamil Nadu Style Sambhar Powder – This version is made with a unique combination of spices including cinnamon, cardamom, and clove, giving it a slightly sweeter, warming flavor.
- Maharashtrian Style Sambhar Powder – This variation is known for its use of roasted spices, which give it a rich, smoky flavor.
- Karnataka Style Sambhar Powder – This version is made with a mix of aromatic spices like fenugreek, curry leaves, and asafoetida, and is known for its distinct flavor profile.
- Andhra Style Sambhar Powder – This variation is made with a generous amount of dried red chili peppers, giving it a fiery kick.
Nutritional Benefits of Sambhar Powder
Sambhar powder is a healthy addition to your diet, as it contains a variety of spices that are rich in antioxidants, anti-inflammatory compounds, and other nutrients. For example, turmeric, which is one of the main ingredients in sambhar powder, has been shown to have powerful anti-inflammatory and antioxidant properties. Additionally, the spices in sambhar powder can help to boost your metabolism, improve digestion, and even boost your mood.
In conclusion, sambhar powder is a must-have in every Indian kitchen, and with its rich aroma and flavor, it can make any dish taste better. So, give it a try today, and experience the magic of sambhar powder for yourself!
Step by Step Sambhar Powder Recipe
Sambhar Powder Recipe
Ingredients
- ½ cup coriander seeds
- 2 tbsp Cumin (Jeera)
- 15 dried red chilli halved and seeds removed
- 1.5 tsp fenugreek seeds / methi seeds methi seeds
- 1 tbsp black pepper
- 2 tbsp split husked bengal gram chana dal
- 1 tbsp split husked black gram urad dal
- ⅓ cup curry leaves
- ½ tbsp mustard seeds / rai
- ½ tbsp Asafoetida / hing
- ½ tbsp turmeric powder
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- Measure the ingredients correctly and keep aside. Halve or break the dry red chillies and remove the seeds. And their crowns.
Cooking
- Heat a frying pan and then add coriander seeds and cumin seeds.
- On a low heat, stir and roast the coriander seeds and cumin seeds, till they become fragrant and change color. After 2 minutes, they should smell aromatic. Do not brown them too much.
- Then remove from the pan and add to a large plate or tray.
- Then, add dry red chilies and start roasting them.
- Roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma. Place the roasted red chilies in the same plate.
- Now add the fenugreek seeds. Stir often and roast them. Roast till they get browned but make sure not to burn or brown them too much. Remove in the same plate.
- Add black peppercorns. Stir often and roast. The black peppers will get aromatic and this is the time you remove them from the pan. Add roasted black peppers to the same plate, where all the spices are kept.
- Now add chana dal to the same pan. Keep on stirring at intervals, while roasting the chana dal. Chana dal takes longer to cook than the spices. The dal should get browned or golden. For uniform cooking and color, keep on stirring them. Remove aside in the same plate.
- Now add urad dal to the pan. Keep on stirring these lentils too while roasting them. Roast till they become golden and you a get a nice waft of the roasted urad dal. Remove them in the same plate.
- Add curry leaves (fresh or dried). Roast the curry leaves till the leaves become crisp. Keep aside.
- Next add mustard seeds. When all the mustard seeds finish popping, then remove them and keep aside.
- Switch off the heat now and add asafoetida (hing) in the pan. Quickly stir as soon as you add the asafoetida.
- Only the color needs to change of the hing and you should get its aroma. Remove and keep aside.
- Now let all the roasted spices cool down and come at room temperature.
- In a grinder jar, add the spices and turmeric powder. Depending on quantity, grind them into batches for even powder.
- Grind to a fine powder.
- After sambhar powder cools down, fill it in an airtight container.
Equipment Used for This Recipe
- Air Tight Container
Notes & Tips
- Add sambar powder to any of the sambar recipes you make. For a serving of 4, add about 2 to 3 teaspoons of this sambar masala.
- Store the sambar masala powder in a clean air-tight jar in a dry, cool place. When taking the spice mix from the jar, always use a dry spoon. Never use a wet spoon.
- Note that if any moisture or water goes into the jar, it will deteriorate the spice blend and may get moldy or have fungus.
- After you are done with taking the required amount of sambar masala for your recipe, close the jar well with its lid.
- This sambar powder keeps well for 3 to 4 months in a dry and cool place. Store it in a cool and dry place in your kitchen which does not have any moisture. if you live in a hot and humid region then store in the refrigerator.
- If you want, you can choose to rinse the lentils in water before roasting them. Prior to roasting lentils, rinse once or twice in water. Drain the water spread them on a small plate. Sun dry them for some minutes or keep them under a fan until they are dried.
- If you want to add coconut, then add about ⅓ cup shredded desiccated coconut. Roast the coconut until golden and grind or powder with the remaining ingredients. But do note that with coconut, the shelf life will reduce. So, I recommend to store this sambar powder made with coconut in the refrigerator.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Sambhar Powder Recipe
What is Sambhar Powder and how is it used in Indian cooking?
Sambhar Powder is a versatile blend of spices used in Indian cooking, particularly in South Indian cuisine. It is a mixture of various spices like coriander seeds, cumin seeds, dried red chilies, mustard seeds, cinnamon, cloves, cardamom and other spices that are roasted and ground to form a fine powder. This powder is used to add a rich flavor and aroma to the popular South Indian dish called Sambhar, a lentil soup that is served with rice. The powder can also be used to flavor other dishes like stews, curries and vegetable dishes.
What are the key ingredients in Sambhar Powder?
The key ingredients in Sambhar Powder are coriander seeds, cumin seeds, dried red chilies, mustard seeds, cinnamon, cloves, cardamom, turmeric and other spices that vary depending on regional and personal preferences. These ingredients are carefully roasted and ground to create the perfect balance of flavors in the powder.
Can Sambhar Powder be made with different variations?
Yes, Sambhar Powder can be made with different variations depending on personal preference and the region in which it is being made. Some variations include adding sesame seeds, fenugreek seeds, black pepper, coconut and even asafetida to the blend of spices.
What are the health benefits of using Sambhar Powder in cooking?
Sambhar Powder is a healthy blend of spices that can add flavor and aroma to dishes while also providing various health benefits. For example, coriander seeds contain antioxidants, cumin seeds aid in digestion and turmeric has anti-inflammatory properties. When used in cooking, Sambhar Powder can help enhance the overall health benefits of a dish.
Can Sambhar Powder be stored for a long time?
Yes, Sambhar Powder can be stored in an airtight container in a cool, dry place for several months. To preserve its freshness, it is recommended to store it away from direct light and moisture.
How does the taste and aroma of homemade Sambhar Powder differ from store-bought powder?
Homemade Sambhar Powder has a fresher, more robust taste and aroma compared to store-bought powder. This is because the spices are freshly roasted and ground, which brings out their natural oils and flavors. Store-bought powder, on the other hand, may have lost some of its flavor and aroma over time. Additionally, the taste and aroma of homemade powder can be customized to suit personal preferences, whereas store-bought powder may have a more standardized flavor profile.
What is the origin of Sambhar Powder?
Sambhar powder originated in South India and is a staple in every South Indian kitchen. It is a blend of various aromatic and flavorful spices that are used to add depth and warmth to a variety of dishes.
What is the best way to store Sambhar Powder?
The best way to store sambhar powder is in an airtight container in a cool, dry place. This will help to maintain the freshness and aroma of the spices, ensuring that you have a delicious powder whenever you need it.
What are some common dishes that can be made with Sambhar Powder?
Sambhar powder is most commonly used in the South Indian dish, Sambhar, which is a stew made with vegetables and lentils. However, you can also use sambhar powder to add flavor to rice dishes, curries, soups, and more.
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