Description

Chettinad Sambar Powder is a fragrant and robust spice blend essential for authentic Chettinad-style sambar. It's known for its earthy notes and distinct aroma, derived from the unique combination of lentils, spices, and sometimes a touch of curry leaves. Making it at home ensures fresh flavors and customizable spice levels.

Ingredients

Whole Spices

• 1/2 cup Coriander Seeds (Dhania)
• 1/4 cup Toor Dal (Split Pigeon Peas)
• 2 tablespoons Chana Dal (Split Chickpeas)
• 1 tablespoon Urad Dal (Black Gram Split)
• 1 teaspoon Fenugreek Seeds (Methi)
• 1 teaspoon Cumin Seeds (Jeera)
• 1 teaspoon Black Peppercorns
• 1/2 teaspoon Mustard Seeds (Kadugu)

Other Ingredients

• 8-12 Dry Red Chilies (Byadgi or Guntur) (adjust to spice preference)
• 1-2 sprigs Curry Leaves (fresh)
• 1/4 teaspoon Asafoetida (Hing) (powdered or a pinch of solid)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Oil (any neutral oil)

Instructions

1. Heat a heavy-bottomed pan or kadai over medium heat. Add the oil.
2. Add the Toor Dal, Chana Dal, and Urad Dal. Roast them on low-medium heat until they turn golden brown and aromatic. Stir continuously to prevent burning.
3. Add the Coriander Seeds, Fenugreek Seeds, Cumin Seeds, Black Peppercorns, and Mustard Seeds. Continue to roast until fragrant, taking care not to burn the mustard seeds.
4. Add the Dry Red Chilies and Curry Leaves. Roast until the chilies are slightly puffed and the curry leaves are crisp. Be careful as the chilies can release strong fumes.
5. Remove the pan from the heat and add the Asafoetida and Turmeric Powder. Stir well to combine with the hot spices.
6. Allow the roasted spices to cool completely at room temperature. This is important to prevent moisture from affecting the powder.
7. Transfer the cooled spices to a clean, dry grinder or blender. Grind into a fine powder. Sieve the powder if you prefer a finer texture, and regrind any coarser bits.
8. Store the Chettinad Sambar Powder in an airtight container in a cool, dry place. It stays fresh for several months.