Nothing can beat a homemade spice mix. Perfect combinations of warm spices that adds great authentic flavor to sambar without adding too much heat. A thought always crosses our minds – why bother to make homemade when we can find one in stores? Well, the answer is simple – it’s
homemade, easy to make, fresh, no preservatives, and without additives just the way we like it and has a WONDERFUL taste!!
How to make Homemade Sambar Powder Recipe?
Dry roasting the spices is a key to this recipe, so please do not skip this step. Dry roasting the whole spices in a dry pan is what makes a huge difference. It (dry roasting) helps to release the hidden flavorful oils and increases the whole spices fragrance and flavor. For this recipe, I have dry roasted the dals first and then the spices. Roast until you could smell the aroma and be careful not to burn the spices or they’ll become bitter. Maintain your heat on a low setting. Allow it to cool down completely and then grind the spices together to its powdered form. Roasted spices are more comfortable to grind than the un-roasted ones.
This homemade version can be made in bulk and stored in an airtight glass jar. Stays good for 6 months in a cool, dry place. Also see
homemade tandoori masala powder and homemade Garam masala powder.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. ?
