How to make Sambar Powder | Tamilnadu Brahmin style Sambar Podi
Sambar is a must have in my household everyday, day after day ! My husband, Madan is a Sambar fanatic. He can eat Sambar rice thrice a day and continue eating that way for 365 days without batting an eye lid. Madan is out on a business trip and as you can tell, I am missing him especially when I am making Sambar. I think as you hit mid-life, it is less about flowers or candle light dinners or long phone calls but more about remembering your partner’s favorite food or the memories you have made together. It just gets real and real. One more family trivia, Sambar is the only dish he “specializes” in cooking by himself . So, this post is rightly dedicated to the person who probably loves sambar a wee-bit more than he loves me 😉
OK, so onto the recipe. I think it is a no brainer that to make good Sambar, one of the key ingredients is the Sambar podi or powder. I am sure every south indian sambar making household has their own recipe to make Sambar Podi. Usually in bigger households, Sambar Podi is made in bulk, like, my mom makes Sambar Podi (1:1 ratio of Sun dried red chilies and Coriander seeds) stores it for couple of months. I like to make fresh Sambar Podi every now and then in small quantities. I am a sucker for freshly ground podis and masalas. So here is my recipe to make Sambar Powder. I highly recommend making small batches that you can store for 15-20 days than make this in bulk.
You will need the following ingredients: