Sambar Powder Recipe | Andhra style Sambar Powder

Sambar is a very common accompaniment for Rice in south India and every state has a different version of it. The recipe for sambar powder also varies from state to state which is what makes the taste differentt.My mom makes sambar powder in large quantity which lasts for an year and given the quantity, we usually get it done in a flour mill. I plan to post this version later.

Today, I am posting a Sambar powder recipe which is typical Andhra style, the way my MIL prepares.However, do note that there would be a slight variation in the ingredients across homes.

Andhra Style Sambar Powder recipe:

(shelf life: upto 1-2 months)

Ingredients:

1 cup Coriander seeds

15-20 Red chillies

1/3 cup Chana dal

1 tsp Fenugreek seeds

2 tbsp Cumin seeds

Method:

• In a kadai dry roast coriander seeds until they turn brown and fragrant and keep them aside.
• Dry roast chana dal in the same kadai over low to medium flame until they turn red in color and keep it aside.
• Dry roast fenugreek seeds and cumin seeds separately until they turn brown and keep them aside.
• Once all the ingredients cool down grind them to a fine powder.
• Store it in airtight container.You can store it for 1-2 months.

You can use it in making various sambars like Radish sambar, Red Pumpkin sambar, Drumstick sambar or any other sambar variety.This sambar powder is perfect for Tiffin sambar.

Notes:

1. Store it in airtight container and use a clean spoon.
2. Always make this powder in a small quantity as it looses its freshness after long.
3. You can add a tsp of peppercorns in the recipe if you wish. Do roast them and grind with the rest of the spices.