Imported from Instagram

Homemade Kerala Sambar Podi

Name: Homemade Kerala Sambar Podi
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 40 servings
Cuisine: South Asian
Ingredients: 400 g Coriander seeds; 300 g Dried red chilies; 80 g Chana dal (Split Bengal gram); 70 g Toor dal (Split pigeon peas); 30 g Urad dal (Split black gram); 30 g Cumin seeds; 20 g Black peppercorns; 10 g Fenugreek seeds; 10 g Mustard seeds; 30 g Fresh curry leaves (Roast until thoroughly crisp); 15 g Turmeric powder (Add after grinding); 5 g Asafoetida powder (The transcript indicates asafoetida may be roasted with the whole spices; the creator's written ingredient list adds it at the end.); 0.5 tsp Oil (Used for roasting the dried chilies; approximately 2–3 g)

Recipe by Neethus_cooking_world @neethus_cooking_world · Instagram

Imported by Evangeline Edison on SeeMeCook

A fragrant, flavorful homemade sambar spice blend made by separately roasting coriander, chilies, lentils, whole spices, and curry leaves before grinding them into a fine powder. The recipe yields approximately 1 kg and is finished with turmeric and asafoetida.

40 servings50 minSouth Asian

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Ingredients

400 g Coriander seeds
300 g Dried red chilies
80 g Chana dal (Split Bengal gram)
70 g Toor dal (Split pigeon peas)
30 g Urad dal (Split black gram)
30 g Cumin seeds
20 g Black peppercorns
10 g Fenugreek seeds
10 g Mustard seeds
30 g Fresh curry leaves (Roast until thoroughly crisp)
15 g Turmeric powder (Add after grinding)
5 g Asafoetida powder (The transcript indicates asafoetida may be roasted with the whole spices; the creator's written ingredient list adds it at the end.)
0.5 tsp Oil (Used for roasting the dried chilies; approximately 2–3 g)

Steps

1
Place the chana dal, toor dal, and urad dal in separate portions or batches in a dry pan. Roast each separately over low heat until fragrant, then transfer out of the pan.
2
Roast the fenugreek seeds separately over low heat until their aroma develops, then remove them from the pan.
3
Roast the coriander seeds separately over low heat for about 4–5 minutes, until fragrant, and transfer them out of the pan.
4
Roast the cumin seeds, black peppercorns, asafoetida powder, and fresh curry leaves separately or in their respective batches until fragrant. Continue roasting the curry leaves until they become thoroughly crisp, then remove everything from the heat.
5
Add the oil to the pan, then add the dried red chilies. Roast them over low heat for only about 20–25 seconds, taking care not to burn them, and remove them from the pan.
6
Allow all of the roasted ingredients to cool completely before grinding.
7
When fully cool, transfer the roasted ingredients to a mixer or spice grinder and grind them thoroughly into a fine powder.
8
Add the turmeric powder to the ground spice mixture and mix well. If the asafoetida was not roasted earlier, add it at this stage as well, following the written ingredient list.
9
Transfer the finished sambar podi to a completely dry, airtight container.
10
Store the spice powder sealed in the airtight container.

Notes

The written creator comment gives the measured ingredient list and specifies adding turmeric and asafoetida after grinding. The audio transcript additionally mentions using 1/2 teaspoon oil to roast the dried chilies and roasting asafoetida with the whole spices. Keep the storage container completely dry to help preserve the powder.