link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: AMMA's SAMBAR POWDER

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Tuesday, January 18, 2005


Sambar Powder is one of the staple Masala powders in my kitchen.
Every recipe has a story and this one is very interesting.
When I got married and moved to Singapore Amma made me a big ziplock bag full of Sambar powder. She was worried, her little baby is going to manage cooking in a country so far away. Not that I was a baby, but my mother never allowed me to cook or near the gas as she was afraid I would get burnt. I had a very protective mother or should I say overprotective🤔.
To cut the long story short, the sambar powder didn't last long as the whiff of the aroma of the Sambar made waves in the foreign land. People started visiting often requesting me to make my famous Sambar, But alas, when the sambar powder got over, I had to buy a packet from the store.
I Chose a good brand, changed brands but the taste was gone, the aroma was gone.
That made me think 🤔.
Everything was the same, the process, major of the ingredients, the only thing that changed was the sambar powder and I got desperate for Amma's Sambar powder.
I had to make it now if I needed the rave reviews that I had gotten famous for.
It was a matter of honor.
A quick call and the recipe was jotted down in my blue diary....
Sharing my Amma's secret Sambar Powder recipe, Also known as Iyer veetu Sambar powder (This is a typical Brahmin Iyer household recipe, every house has its variations).

Whole coriander seeds - 1 cup
Pigeon Peas (Toor Dal ) - 1/4 glass
Raw Rice - 11/2  tablespoons
Fenugreek seeds (Methi seeds) - 11/2 tablespoons
Cumin seeds (Jeera)- 11/2 tablespoon
Black Peppercorns - 11/2 tablespoon
Mustard seeds - 1 tsp
Red chillies - 12 -15 (Preferably Kashmiri chilly) /Red chilly powder
2 teaspoons ground turmeric

I use organic dals, Sort the ingredients, check for stones if any. And you are ready.
In a wok, First dry roast the red chillies, saute for 2-3 minutes till you see the chillies starting to get plump.
Some people avoid this step but this is a must according to me, as only then will the chillies not have the pachha vaadai(Raw smell).
You can also avoid roasting red chillies and use the readymade chilly powder as per your family spice level. But I prefer to roast the red chillies for a fresher aroma.
Some people add a spoon of oil to roast the chillies, but I don't As I usually make batches that last me for about 3 months.
Dry roast the red chillies and keep aside.
In the same wok, dry roast all the other ingredients until you get an aroma of the roasted spices.
Once cool down, First, grind the dry red chillies, then the rest of the ingredients, add the turmeric powder while grinding. Blend into a fine powder.
Store in an airtight container and use as required.
I keep Sambar powder that I need for daily cooking in Glass Bottles
Since we live in Singapore which has a humid climate and I make big batches, I store the Sambar powder in Ziplock bags and freeze them.
Enjoy this simple Sambar powder Recipe and make loads of sambar and enjoy!!!

1 comment:

  1. Thank you for sharing your recipe. People deter from sharing recipes thinking that the glory of their dish will be divided among the others and they no longer will have exclusivity of that dish. However, my mother and a very close aunt always taught me to share recipes. They said everytime someone cooks as per your recipe and achieve the desired taste they make a memory with you and send a prayer of thanks in yoir name. Its a beautiful connection that you form with other people who love cooking. I have never tasted your sambar but if it is a hand-me-down mother’s recipe, then I am sure it will be a concoction of love that cannot be wrong. ��������


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