📝 About This Recipe
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
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1
Heat a heavy-bottomed pan or kadai over medium heat. Add the oil.
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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.
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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.
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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.
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5
Remove the pan from the heat and add the Asafoetida and Turmeric Powder. Stir well to combine with the hot spices.
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6
Allow the roasted spices to cool completely at room temperature. This is important to prevent moisture from affecting the powder.
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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.
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8
Store the Chettinad Sambar Powder in an airtight container in a cool, dry place. It stays fresh for several months.
💡 Chef's Tips
Roast on low heat: Low and slow roasting ensures that the lentils and spices are cooked through and fragrant without burning. Cool Completely: Ensure the roasted spices are completely cool before grinding. Grinding hot spices can cause clumping and affect shelf life. Dry Grinder: Use a clean and completely dry grinder jar to prevent moisture from affecting the powder. Adjust Chilies: Adjust the number of red chilies based on your desired spice level. Freshness: For the best aroma and flavor, use fresh spices and make smaller batches that you can use within a few months.
🍽️ Serving Suggestions
Use in Chettinad-style Sambar Add a pinch to vegetable curries for depth Sprinkle a little on roasted vegetables