Sambar podi

Dried red chillies (preferably the small round ones) 1/2 kg

Dhania or coriander seeds – 1 kg

Black pepper – 100 gm

Cumin seeds – 100 gm

Toor dal – 4 T spoons

Chana dal – 2 T spoons

Fenugreek seeds – 2 T spoons

Grind them all in a flour mill. Store it after cooling in an air tight container. This should be used within 1 month. So adjust quantities according to your needs.


9 comments on “Sambar podi

  1. Thank you so much for authentic recipes.Love it:))

  2. Hi,
    first time in ur blog.Sambhr podi smell good by seeing the ingredients:)
    Thanks for posting.

  3. oh yes… homemade spice powder is always welcome:) i too like to use homemade sambar n rasam powder. thanks to my mom n MIL i dont have to make them from scratch;)
    and i loved ur idea of nut burfi nirmala. very innovative dish…

  4. Hi Nirmala,

    You got nice collection of authenic recipes…try to upload snaps of your recipes which might add glow to the site…Thanks…

  5. Thank you Asha, Sia, Ramya and Usha. This podi smells great fresh out the flour mill. Usha I have uploaded some images. Am new to photography and trying my best to click nice pics. A lot more to improve anyway 🙂 Thanks for all your comments.

  6. Hi Nirmala, I came in from your comment at my blog — thanks for visiting! This is a nice sambhar powder… and I’m drooling over your brinjal/eggplant dish and those jackfruit parathas… how did I miss those! Shall be back for more, have fun blogging 🙂


  7. OOPS, that’s brinjal/drumstick — sorry 🙂

  8. Linda,
    Thanks for your comments. I am a regular reader of your blog. And your pictures are excellent.

  9. […] again we use our home made Sambar podi and not pure chilli powder which will be fiery hot. We have it as a side for spongy idlis usually […]

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