Home madeSambar podi
Ingredients (7)
- dried red chillies1 kg
- coriander seeds500 g
- toor dal200 g
- chana dal200 g
- black peppercorns100 g
- cumin seeds100 g
- fenugreek seeds100 g
Method
- 1
Clean all the ingredients individually, removing any stones, stalks or impurities.
- 2
Dry roast the coriander seeds over medium heat until aromatic. Remove and allow to cool.
- 3
Dry roast the toor dal until lightly golden.
- 4
Dry roast the chana dal until golden and fragrant.
- 5
Dry roast the black peppercorns for 2–3 minutes.
- 6
Dry roast the cumin seeds until aromatic.
- 7
Dry roast the fenugreek seeds lightly. Do not over-roast, as they can become bitter.
- 8
If the dried red chillies contain moisture, lightly sun-dry or dry roast them for 1–2 minutes on low heat.
- 9
Allow all the roasted ingredients to cool completely.
- 10
Grind everything together into a fine powder using a flour mill or heavy-duty spice grinder.
- 11
Sieve the powder if a finer texture is preferred.
- 12
Cool completely before transferring to clean, dry, airtight containers.
Notes & variations
Store in airtight containers away from moisture and direct sunlight. Keeps well for 6–12 months when stored properly. For a richer aroma, some families also add 50 g curry leaves, dried and roasted. A small quantity of turmeric powder (50–100 g) may be added after grinding, if preferred. Grinding at a flour mill produces a finer and more consistent texture than a home grinder.