SAMBAR POWDER

       Sambar is one of the most important dishes in South Indian Cuisine. And it is one of my Amma's speciality.  We all like her sambar and I have seen her siblings asking her to make it every time they visit our home.  She doesn't use any sambar powder for it.  Her Sambar is uniquely fresh and fragrant. And the secret behind is that she meticulously fries the ingredients along with coconut, every time she makes sambar and that is every day.  It is the only vegetarian curry my brother has for rice and whatsoever, she cooks sambar daily. The last time when I was home, she had made sambar to go along with Ven Pongal, with the freshly plucked brinjals (Egg Plants) from our kitchen garden, the taste and smell of it is still lingering in my mouth.
      I always have felt that Sambar is a signature dish.  No two sambars are the same.  There are varieties of sambar recipes, not only unique to regions or areas but also carries its uniqueness with every home and individuals.  It is because of the ingredients and the amount of it used, with the variations in roasting and grinding them.
     I usually make sambar like how my Amma makes, but naturally, it doesn't taste the same.  I freshly roast all the ingredients and grind them whenever I make Sambar.  But I was always in a query of making sambar powder, and I hardly found something which suited our taste.
     This recipe is the one which I finally settled with, which suited our taste as well as it's quite flavourful.  So I always have a batch of this Sambar Powder ready for my use in my Pantry.  Spice powders are one easy way to make any curry instantly.

Cuisine : Indian
Recipe Type : Spice Powder
Spice Level : Medium
Difficulty : Easy
Yields : 200 - 250 Gms
Author : SM

Preparation Time : 5 -7 Minutes
Cooking Time : 15 - 20 Minutes
 

INGREDIENTS :

Dry Red Chillies - 25 Nos.
Coriander Seeds - 4 Tbspns
Asafoetida block - 1 Small Piece
Fenugreek Seeds - 1/2 Tspn
Cumin Seeds - 1/4 Tspn
Pepper - 1/4 Tspn
Bengal Gram Dhal - 1 Tbspn
Tuvar Dhal - 2 Tbspn
Dry Coconut (Copra Thenga) - 1/2 Cup
Curry Leaves - 3 Sprigs
Coconut Oil  - 2 Tbspn
Turmeric Powder - 1 Tbspn.

METHOD :

• If there is nice sunshine or summer, then dry all the ingredients under the sun before roasting them.
• Heat oil in a pan, on a low flame, roast the Asafoetida block until it turns crispy on all sides and fragrant.
• Add Fenugreek Seeds and roast until they splutter.  
• On a low flame, roast the Dry Chillies until they pop and fluff up and until they become hot.
• Add Coriander seeds to the above and roast until the raw flavour goes and they are totally hot and fragrant.
• Add Bengal Gram Dhal, Tuvar Dhal and roast them until they are golden brown.
• Add Cumin seeds and Peppercorns and give a quick stir.
• Finally, add grated Dry Coconut and Curry Leaves and roast them until coconuts turn golden brown.
• Roast them on a low flame until the coconuts are totally dry.
• Remove from fire and add Turmeric Powder into it and mix well.
• Allow it to cool.
• Grind the roasted ingredients to a nice powder using a mixer or a coffee grinder. 
• Allow the Sambar Powder to cool off completely before storing them.

NOTES :

• Drying the ingredients in sun is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the powder.
• Roast all the ingredients in low flame.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them all finally.
• Store them in an air-tight container in dry place.
• Do not use a wet spoon or wet hand while using the powder.
• I use Copra Thenga (dried kernel of coconut) for this recipe.
• Can also use freshly grated coconuts too, but make sure its fried well and is totally dry.