Mummy's Sambar Podi | How to make Mummy's Sambar Podi
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About Mummy's Sambar Podi Recipe
Every South Indian household has a secretly guarded 'sambar podi' recipe that is passed on through generations. About 10 years back my mother-in-law passed on her grandmother's recipe to me. I still have it written in an old diary. In fact my mom and granny liked my Sambar and Rasam so much that they now follow the same recipe too. I hardly ever make my own Sambar powder- My 70 year old granny still makes the yearly stock for mum and me. This recipe is now famous in my extended family as 'KJ's sambar podi' [My Mother-in-law's name is K.Jayalakshmi]. This one is super special for me.
Mummy's Sambar Podi, a deliciously finger licking recipe to treat your family and friends. This recipe of Mummy's Sambar Podi by Akila Subramanian will definitely help you in its preparation. The Mummy's Sambar Podi can be prepared within 20 minutes. The time taken for cooking Mummy's Sambar Podi is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Mummy's Sambar Podi step by step. The detailed explanation makes Mummy's Sambar Podi so simple and easy that even beginners can try it out. The recipe for Mummy's Sambar Podi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mummy's Sambar Podi from BetterButter.
Ingredients to make Mummy's Sambar Podi
- / Dhania seeds -1 kg
- Dry Red chillies- 1/2 kg
- Split red gram/ Tuvar / Arhar - 750 gm
- Black - 200 gm
- /Methi seeds - 150 gm
- / Jeera- 100 gm
- Split black gram/ Urad - 250 gm
- Dry root/Sabut Haldi - 200 gm
How to make Mummy's Sambar Podi
My Tip:1. It is very important to roast the ingredients well. Do take care to cover your nose while roasting the red chillies specially , it can be quite a task. 2. All the utensils and equipment [like the mixer jar] must be completely free of moisture. 3. This recipe yields enough sambar powder to last about 4-6 months. You can definitely halve the recipe to make a smaller batch. 4. Storing the sambar powder in separate pouches helps to make sure that it doesn't lose its aroma over a period of time. Just keep one small batch to use on your kitchen counter and refill as and when required. 5. Grinding in a mill is a better option since the final powder should be really fine. But a heavy duty mixer should do a decent job too. You may want to pass the sambar powder through a sieve in this case.