Sambar Powder-Sambar Podi
Prep Time : 10 mins
Recipe Category: Podi Recipes
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Ingredients needed
Red Chillies -1/4 kg
Coriander Seeds – 4 cups or 350 grams
Toor Dal – 1 cup or 250 grams
Whole Black Pepper – 1/2 cup or 85 grams
Cumin Seeds – 1/2 cup 75 grams
Fenugreek – 2 tsp
Turmeric/manjal – 10-12 pieces
Method
Clean and dry everything in the sun for 2-3 days and ground it to a fine powder from a grinding mill/flour mill. Store it in an air tight container. It will stay fresh for 5 months.
Sambar Podi Recipe #2
This is my Perima’s sambar podi measurement. I do not follow this but have given you as you will get more quantity and it is less spicy.
Ingredients needed for sambar powder
Coriander seeds (malli)- 1 Kg
Red Chillies-300 grams
Whole Black Pepper -250 grams
Tur Dal- 1/4 kg/ 250 grams
Cumin seeds or Jeera -100 grams
Turmeric/Manjal-100 grams (one used for sambar powder)
Fenugreek -50 grams
Bengal gram/Channa Dal -50 grams
Urad dal -50 grams
Dry everything in the sun for 2-3 days and ground it to a fine powder from a grinding mill. Store it in an air tight container.
Rasam Powder Recipe
Ingredients needed
Coriander seeds -250 grams or 3 cups
Tur dal -100 grams or 1/2 cup
Red chillies -50 grams
Whole black Pepper -50 grams or 1/3 cup (1 tbsp less than 1/3 cup)
Cumin Seeds or Small Jeera -50 grams or 1/3 cup
Curry leaves – little (dry it well )
Method
Amazing effort. Can you explain what's the difference between the two recipes of Sambar Powder. Tha ratios of ingredients is quite different.
Dear PS, Thank you very much for the compliments.There in not much difference in taste between the two sambar powder.The first recipe is my anunty's and the second one is my mother's recipe.I have tried both and there is not much difference but for the sake of others I have given both so that they can prepare whatever is convenient for them.
First one your mother's.recipe. you told in the discription
Yes, you are right. First one in the box is only my mother's recipe. By mistake I have mentioned it the other way in the comment.
Great Post
useful post.
yhank you so much for this recipes.
HI PADHU
thanks a lot.i love yr recipes.
hi
ur creativity with recipes in the pic is awesome!i like it.
Hi Padhu…. Your recipes are just amazing… I am a beginner and I am in my early twenties… I am going to get married in a few months… I ve tried out few of your South Indian recipes… I think ll get comfortable with cooking by the time I get married… All the credit goes to you padhu… Keep up your good work
Hi padhu.. am admired wit all ur recipies.. am sitting for hours and watching out ur recipies.. everything s quite amazing.. great job.. ur presentation s too gud.. am jus n teen now.. But my passion s to b a good cook.. Thank u so much.. And u keep on continue to give us such good recipie..:):)
hi padhu,,am very much happy with ur blog…since i am in US can i grind the sambhar powder in blendor.but the powder wont be fine..is that ok? will it affect the taste?
Hi Padhu,
Can we grind the mixture in mixie or is it mandatory to grind it in Mill?Please advise
It is very difficult to grind it in the mixie. If you are in a place where there is a flour mill, then get it ground in the mill or else reduce the quantity and grind it in mixie. Since turmeric is very difficult to grind it in mixie, you can buy ready made and mix a little. You have an Arachu Vitta Sambar Recipe which does not need sambar powder.
Thanks padhu
Hello you are a Wikipedia of Tamil cooking at least for bachelors like me.
Google just takes here for anything… 🙂 thanks
Hello you are a Wikipedia of Tamil cooking at least for bachelors like me.
Google just takes here for anything… 🙂 thanks
Thanks padma akka for this very useful post.
As per the recipe, i followed the measures & method exactly and i made rasam powder justnow.The flavour of rasam powder is filled in the entire house of mine and i feel like having rasam rightnow.I came here just a week ago and still need to get many imp grocery items in the weekend and from monday onwards dhinam oru rasam thaan.Indhe website engele mathiri bachelors kku oru periya varam.i like each and every recipe from this website.
Thanks padhu akka for this useful post and i share my feedback once i make rasam with this rasam powder on monday.
Ravi
hi! This is Hafsa.. i love to make all ur dishes… yummmmmmmmmy taste
Hi Padhu, what if I have all the above different ingredients in powdered form (barring the dals). What would the proportions be like. Please suggest.
Thank u padma ji
is it possible than instead gms can you kindly give measure in cups along for 1/2 cup 1/4 cup tsp will make it much easier for people like me
Thank u
Please post how to prepare Tiffin Sambar Mix. I mean tiffin sambar mix is ready mix like AAHA TIFFIN SAMBARR MIX OF ANIL SEMIYA group which was available in chennai. If we mix this mix in boiling water and boil for 3 minutes, very good tiffin sambar is ready for iddlis and dosas
Thank you.Your recipe made cooking easy.
Padhu!!!!!!!…. Sema… Sema… Seriously useful complete veggies receipt… Esply i liked the categories festivals… Very easy way to cook… Love it.. I wish padhuskitchen go on well… I also suggest to the list as "amavasai recipes, ekadesi recipes, dhuvadesi recipes and sravanam recipes"
Your receipes are simply superb..ive tried so many of your receipes. ..my husband and my kids enjoyed them! !! though I belong to andhra, am a huge fan of tamil brahmin sambar n their dishes as I had my schooling there….all the best from me and my family members too..
Time has come for a novice like me to make sambar powder (present
borrowed one getting exhausted) and naturally it will be your recipe for it. Just clarify if we need to use only the long variety turmeric as shown in your pics or we can also use the round i.e ball type
( the other variety of turmeric) .
thanks in advance.
You have use the stick variety shown in the picture.It is call virali manjal. The round one (ball type) is for face. Do not use that.
Thanks for your clarification.Trying it in a day or two but no doubts about the quality of the podi I am going to get.
Becoming more and more addicted to kitchen with your recipes.
Unlike other recipes, here no cooking skill is involved and I think the proportions given are the best we can get for sambar powder. Since the weights are also given,it was very easy for me to gather the items and grind.The Golden brown color and the aroma was mesmerising.
Now I am on my own to make the sambar powder.Super recipe rather superb proportions.
Thanks a lot.
Very useful post n my family members are appreciating my efforts…thanks a lot…kshema
Hi padu I am living in usa.here is no sunlight now to dry ingredients of sambar powder and no mill.if I grind in mixie can I get fine powder like ground in mill? Can I dry fry everything and if I use turmeric powder for turmeric stick what quantity equal for turmeric stick… Please reply….please post gram measurements soon
kala – You can dry roast the ingredients on medium flame and powder it. You will get fine powder in Indian Mixie. About turmeric- if possible you can pound the turmeric sticks into small pieces and then grind. I follow only my mother's recipes. I have given 10-12 sticks of manjal- you can add 1/4 cup flat of turmeric powder .This is just an approximate measure.
Hi I prepared sambar powder (in mixie ground) but the color is not that much red why? Can u tell me please?
Do not bother about all that Kala. It might be due to the variety of chilli.
use bediga type of red chilli which gives color and less pungent
Thanks
why u have not use hing or asofotida
I am a Punjabi living in Bangalore for the last 40 years and we cook a fair amount of South Indian foods. With all humility I must say for stomach upsets and fall in appetite or poor metabolism South Indian combination of Rice with Sambhar, then with Rasam and finally with curds is the best and quickest get me back food. Reading your receipes fhas added to my knowledge. It would help many if you explained the role of each ingredient mentioned.
In first recipe for Sambar Powder, proportions differ if measured by cup. Coriander seeds is 4 cups equals to 350gm while as Toor Dal measured 1 cup equals 250gm. kindly clarify.
The measurements are correct. This recipe is 3-4 generation old. My mother uses "alaku". I have used my measuring spoons and cups. Here goes the original recipe of my mother – Red chillies-1/4 kg, Coriander seeds-4 alaku, tur dal-1 alaku, black peppercorns-1/2 alaku, cumins seeds-1/2 alaku, fenugreek seeds-2 tsp and turmeric sticks – 10-12. That's it. I am using this recipe for years.
Hi Padhu. I'm a regular. You have shown pictures of chana and urad dal but they are not part of recipe?
Also, is sun drying enough, I mean, no dry roast(for sambar powder)?
Thanks in advance
Channa dal and urad dal are in the second recipe .I follow only the first recipe in the box which is my mother's recipe. Dry it well in the sun for 2 days- that is enough. But if you are in a place where there is not enough sunlight, then you can dry roast it otherwise not needed.
Hi Padhu, I am a big fan of your blog. When I got married two years back I knew only to make maggi noodles. With the help of your recipes I am a decent cook now. I have a small doubt. Recently my mom made Sambhar powder with certain measurements but the chilli she used was too hot and hence for the same measurement its too spicy and the chili overpowers the flavor. I am in US and I am not sure how to adjust the powder now. Any suggestions?
Thank you Priyadarshini for liking my recipes. Regarding your doubt – there are 2 ways
1. Add less sambar powder
2. Dry roast some coriander seeds and any other ingredients she uses in Sambar podi like tur dal, cumin seeds etc powder it finely and mix it with the rest. This might help.
hi padhu .. i am a big fan of your blog.. can you send the measurement for sambar poweder and rasam powder in cups instead of grams.
Check the ingredient box – I have given cup measurements also for the first recipe which I follow.
Hi padhu, i am a big fan of your blog. For any recipe i am referring only your blog. I thank you so much everytime i make the dishes and get appreciations. I wish you all the very best in your life.
I need one clarification for preparing sambhar powder which red chillies to use Gundu milagaya or neettu milagaya?
Thank you so much Malathy. I am glad you found my website useful. Regarding your doubt – I use only long variety (neettu milaga) as shown in the picture for sambar podi.
Dear Padhu,
Ever since I got married, Ve been following your recipes to the T. This blog s like a mine of gold. Awesome recipes. Loved the Persian dill rice and murukku recipes.
I have a doubt. For sambar podi, can we avoid using manjal altogether? Will it affect the taste? Please help me with this.
Thank you so much Dhamayanthi. Feeling very happy to know that you love my blog and recipes. Do not avoid turmeric as it is very good for health. Regarding taste, I am not sure but turmeric gives a nice color to the dishes. If you cannot get that stick manjal, you can add/use turmeric powder.You can mix it with the sambar podi.
Hi Padhu…Ur recipes r jus awesome…U r my cooking encyclopaedia… Whatever I want I get it here…My best wishes to u!!!
Hi padhu.. Should we sieve the rasan powder after grinding…
Not necessary. Grind it to a fine powder.
I am a proper north Indian, but brought up and educated in south. I just love south Indian food, I tried your Perimas' sambhar powder, but increased the red chilly measure by 75 grams and you know what its absolutely awesome… I think you should mention that in your recipe here for people who love smoking sambhar…. Thanks for the recipe and post some more recipes from Perimas' secrets !!!
Really!! Even I have not tried her Sambar powder. I prepare and use only my mother's recipe.
I want to try and make a small quantity to try first. Can you let me know if the below measurements are correct: Red chilly 8 pods, coriander 2 tbsp, Turmeric 1/2 tsp, channa dal 1/2 tsp, Toor dal 1 tsp, pepper 1/4 tsp, jeera, 1/2 tsp, fenugreek 1/2 tsp.
You can half the above quantity. You can try with your measurements also with little changes. Reduce fenugreek to 1/4 tsp.
did you mean half of what judith wrote ? or half of your sambar podi measurements ?
Padhu, Thanks for sharing your tried and tested generations old recipes. Do you have a recipe for Idly podi. pls share .
Yes it is there under Podi Varieties.Link below
idli podi
dear padhu,
i live in the US and can you give me measurements in small cup format please..would be very useful. struggling to make powders myself..:(
Kuttygayu- I have given cup measurements also in the ingredients list. Kindly check well. I use Standard measuring cups and spoons. Judith measurement is not my sambar podi measurement.
Hai mam i tried this podi…it was superb i really love this sambar powder and also i recommend this powder to my mom thanks a lot. …
Hi padhu
Can u give the sambhar podi measurement for preparing ur drumstick Sambhar as we are not having sambhar regularly this will b too much for us.
Please help. I want to ve really good sambhar n thats possible with ur recipe.
Thanks in advance.
Hi Padhu. Your recipe worked out very well. Thank you
hi paddu
your recipes are just amazing and my life saviour all the time
Hi PS
you recipe are just amazing have been following for last many years
I married a TAm Bram and trust me uts your blog which helped me sail thru many many a times
love u
keep.posting
Anusha Vijaykanth
Hii padma i am biggg fan of ur blog kindly tell me the measurements of
Gundu milakai for sambar podi as u said u are using neetu milakai for the same
Can u give measurements to prepare podi at the moment n use. Or smaller quantities. Thanks in advance.
Superb recipe i tried ur mother version.it was superb
Ran out of rasam powder midway into my preparation of drumstick rasam. Instead of rushing to the store I decided on preparing the rasam powder following your recipe. Turned out well. The approval rating will be awarded by my son at dinner tonight. Fingers crossed!
Padhu can you pls post sambar podi in cup measurement instead of in grams? Thanks
I have mentioned in cup measurement also. Just check properly in the ingredients list .It says Coriander seeds -250 grams or 3 cups.
I have been using your recipe for the past three years and the taste is impeccable.
Hi Padhu
Thank you for the beautiful, well explained recipes. My sister in law is a great chef. But when I ask her for certain recipes she always refers me to “Padhu’s Kitchen”. I used the curry chutney Podi recipe from a curry tree I had pruned. It was perfect. Thanks again for all your efforts.
Padhu,
I am trying to figure out these two measurements.
Coriander Seeds – 4 cups or 350 grams
Toor Dal – 1 cup or 250 grams
I understand cup measurements translated to grams may differ for different ingredients. But the difference between coriander sees and toor dal as you specified above, seems little off. Can you clarify?
Coriander seeds are light in weight whereas tur dal is little heavier. I measured everything and then only have written. If you are not sure, follow the cup measurements.
I want to prepare sambar powder at home as market bought powders are very spicy for my children. Can I reduce red chili amount to half in the sambar powder recipe?
My measurement will not be spicy. You can use Kashmiri dry red Chillies which will not be spicy but will will a nice color.
If preferred, you can reduce it a little.