- Red Chilli (long variety) – 1/4 kg
- Coriander Seeds – 1/4 kg
- Black Pepper – 40 grams
- Jeeragam – 40 grams
- Mustard Seeds – 40 grams
- Fenugreek Seeds – 40 grams
- Thuvar dhal – a handful
- Bengal gram dhal – a handful
- Urad dhal – 2 tablespoons
- Raw Rice – 2 tablespoons
Without Sambar, one cannot think about South Indian Food. Even though using the freshly made sambar powder in small quantities daily will enhance the flavor, it is a time consuming task. So only on special occasions or on holidays, we can try for sambar made with fresh powder.
For daily preparation, Sambar Powder is made in bulk quantity and stored for 1 to 2 months. In India, flour Mills are available and we can get it ground in bulk. Any one who is leaving for abroad, will definitely have atleast one big packet of this sambar powder in their baggage.
The combination of ingredients differ from family to family, I prepare with the quantities mentioned here.
Dry all the ingredients under Sun and sent it for milling.
Few Curry leaves can also be added while drying. It will give nice flavor. However, the sambar podi turns slightly darker.