Chettinad Style Sambhar Podi/Sambhar Powder Recipe

Sambhar Podi is something which makes the Sambhar, Puzhi Kuzhambu, Vegetable curries very tasty and flavourful.  We can even use Sambhar Podi for Non-veg items.

Though we have umpteen number of 'Ready-made' Sambhar powder varieties, nothing can beat the flavour of fresh 'Home-made Sambhar Powder.

This is my Mother's recipe, she uses more chilly, because my father likes spicy dishes. You can adjust the amount of chilli according to your taste.

Virali Manjal/Whole turmeric

Ingredients:

Sambha/Gundu Chilli/(short and Stout variety) - 1 Kg

Malli Vithai/Dhaniya/Coriander Seeds - 1/2 Kg

Sombhu/Fennel Seeds/Perunjeeragam - 1/2 Cup (about100gms)

Seeragam/Cumin Seeds - 1/2 Cup

Kadalai Paruppu/Split Channa Dhal - 1/2 Cup

Thuvaram Paruppu/Toor Dhal - 1/2 Cup

Pacharisi/Raw Rice - 1/2 Cup (use small rice variety - not basmathi type)

Milagu/Pepper - 1/4 Cup (about 50gms) 

Vendhayam/Fenugreek seeds - 1/4 cup

Virali Manjal/Dried whole turmeric - About 8 to 10 pieces 

Method:

Take all the other ingredients except Malli/Coriander seeds, whole turmeric/Manjal and Chilli/Milagai, Saute in a pan for few minutes in low heat, just to emanate flavour and get rid of moisture content. 

Spread it in a large plate/bowl and let it cool.

Mix all the ingredients and grind it in a Rice Mill or Flour Mill in your town.

Let it cool before storing the Sambhar Powder in Air-tight containers.

The above said ingredients will yield good 2 kilos of Sambhar Powder, store the excess powder in refrigerator.

Tips, tips, tips...

Indian Rice Mill/Flour Mill in Singapore:

I went to Alexandra Mills in Singapore. It is located near Sri Ruthra Kaliamman Temple in Depot Road. Few minutes walk from the Temple.

Address:  Alexandra Mills, 4008 Depot Lane, #01-98, Bukit Merah, Singapore 109762.

Telephone: 6270 7324.