Sambar Powder/Sambar Podi

Sambar powder is a must in all South Indian kitchen and I cannot even thinking of sambar without homemade powder.
Each house has their own signature recipe for the sambhar powder and quantity,today I will be sharing the recipe to make it in a scratch and the original recipe also.
Grinding the sambhar powder in India is not a difficult one as we grind it in the commercial grinding mill.But people who are in abroad has to get it from India or make it with the blender in small quantities.
Usually I get the powder from India in a bulk and store in the freezer as we go to India every 2 years once.Unfortunately last year I couldn't go and I was out of sambhar powder.
So I tried to make sambhar  powder with my blender,but my blender didn't cooperate and ended up in a diaster.
Then I got an idea of making it with the store bought chilly powder and coriander powder as we get it Indian stores easily and grind the other spices used to make sambar powder.For my surprise it came out like the sambhar powder what I get it from my mom.Here is the recipe.............................

Ingredients

Ingredient	Quantity
Chilly powder	1cup+1tbs
Coriander powder	11/3cups
Channadhal/kadalaparuppu	11/2tbs
Black pepper/milagu	2tsp
Cumin seeds/jeeragam	2tsp
Fenugreek seeds	3/4tsp
Asafoetida	1/4tsp
Turmeric powder	1tsp
Dry Ginger powder	1/2tsp

Method 

Put the channa dhal,black pepper,cumin seeds,fenugreek seeds in a microwave safe plate and keep it in the microwave for 2-3 minutes or till it becomes crisp.

When it is warm enough dry grind it in a blender till it becomes powdery.

To this add all the powders such as chilly powder,coriander powder,turmeric powder,dry ginger powder and asafoetida.Blend it in the blender till everything gets incorporated well.

Store it in an airtight container.


Here is the list of ingredients to make in bulk.

 Ingredients

Ingredient	Quantity
Red Chilly/varamilagai	1kg
Coriander seeds/dhania	11/2kg
Channadhal/kadalaparuppu	200gms
Black pepper/milagu	100gms
Cumin seeds/jeeragam	100gms
Fenugreek seeds/vendhayam	50gms
Asafoetida/katti perungayam	25gms
Turmeric/virali mangal	50gms
Dry Ginger/sukku	50gms

Method 

           Sun dry all the ingredients except asafoetida for a day and dry roast the asafoetida in a pan and add it.Grind it in the grinding mill.
Store it in an air tight container.

• Make the katti perungayam into small pieces and dry roast it and add it other wise mix the asafoetida powder after grinding the whole spices.
• Curry leaves can also added for extra flavor.
• If the you are using the extra hot chilly or chilly powder you can increase the amount of coriander seeds to 2 kgs.

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