Sambar Powder | Sambar Pudi | Homemade HuLi Pudi
Author: Vindhya Desai
Recipe type: Homemade
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 100 Gm~
- ½ Cup (100gm) haveeja/dhania/coriander seeds
- ¼ Cup kadalebele /chana dal
- ¼ Cup uddinabele/urad dal
- ½ Tbsp menthya/methi
- ½ Tbsp black pepper/kali mirch/menasu
- 4-5 small pieces dalchini/cinnamon/chakke
- ½ Tbsp jeera/jeerige/cumin seeds
- 1 Tbsp gasa gase/poppy seeds/khus khus
- 1 big pinch hing/asafoetida
- To a pan kept on low heat, add dhania
- Drop in red chillies
- Add methi, kali mirch, khus khus, start roasting
- Next add dalchini and jeera and hing/asafoetida
- Keep roasting till they turn aromatic, keep aside
- In another pan, add urad and chana dal
- Start roasting till light golden
- Mix it with other spices we roasted earlier. Let it cool completely
- Dry grind into lightly coarse sambar powder. Makes about 100 gm~
It is essential to roast the dals separately to prevent burnt dals
Once ground, this sambar powder can be stored in an airtight container for 2-3 months
Adjust red chillies as per taste and variety. Here I have used regular red chilli and not byadagi variety
Recipe by Food Of Interest at https://foodofinterest.com/sambar-powder/
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