Rasam & Sambar Powder

How to make Rasam & Sambar powder easily at home?

Do you buy Rasam powder & Sambar powder from outside. If yes, this post is right for you.

Rasam powder and sambar powder are used everyday in south Indian kitchen. I always recommend making these powders at home. The reasons are 1. It is easy to make at home 2. You can store it for a longer period 3. You can vary the proportions of the ingredients according to your taste.(especially chili and spices). So the recipe varies by regions across south India. Here I am giving you the recipe that i use at my home regularly. What is unique about my rasam and sambar powder? Rasam powder- I use more black pepper and reduce chili amount. When you prepare this at home you have the opportunity to customise to your taste preferences.

Ingredients

Ingredients- Rasam Powder or Rasam podi

Coriander Seed 3 cups

Black pepper 1 cup

Cumin seed ¾ cup

Tur dal ½ cup

Red chili 1 cup tight filling (65 gms)

Turmeric powder 2 tbsp

Roasting time 15 min

Makes 8 cups

Ingredients- Sambar powder or Sambar podi

Coriander Seed 3 cups (200 gms)

Fenugreek seed ¼ cup

Tur dal & chana dal ½ cup

Red chili 2 cups tight filling (125 gms)

Turmeric powder 2 tbsp

Roasting time 12 min

Makes 7 cups

Note: Sambar powder- For 200 grams of coriander seeds, i use 125 grams of red chili while some would use equal proportions. The reason I use less chili and more coriander seeds is to get more aroma. In addition to sambar powder, i also add cooked tur dal during sambar preparation to give thickness to sambar while fenugreek and coriander seeds add to aroma.

Procedure

Video

Text Procedure- Common for Rasam & Sambar powder

Roast each ingredient separately in medium flame until you get good aroma. Around 50% roasting is sufficient.In case of red chili roast until it gets hot to touch. After roasting, mix all the ingredients together and dry grind in a flour mill or mixie at room temperature. Once it cools down after grinding, then store in airtight container.