Staple Corner: How to Make Your Own Sambar Powder

As I have noted many times in this space, I always do prefer to make my own spice blends, time permitting. Although there are plenty of good ready-made blends to be had from Indian grocery stores, there is just no comparison between the homemade versions. Sambar powder — or sambhar masala — is the base for a wide range of spicy south Indian vegetable or dal curries known as sambars or sambhars, and I prepared this mixture in preparation for a black-eyed pea sambar dish that I made for a dear friend of mine. The addition of chana dal was a welcome addition to the mixture and it thickened it out to suit my preferences. Chana dal as well as the other ingredients in this recipe are easily found in Indian and most Asian grocers.

I am going a bit crazy at the moment, as the city is digging up the street to repair water mains and such right out front of the house. Crash, bang, boom, beep, beep, beep, and they start making racket around 7 in the morning and continue throughout the day. The street is now a mud pit and cars are getting stuck. I don't like noise — my preference being ambient music — but what can I do? Take refuge in the kitchen I guess, despite the heat.

Homemade Sambar Powder

Recipe by Lisa Turner Cuisine: Indian Published on July 24, 2010 A hot and fragrant spice blend used as the base for south Indian sambar dishes Preparation: 10 minutes Cooking time: 5 minutes Print this recipe Ingredients: 1/2 cup dried curry leaves 1/2 cup whole dried red chilies 1/4 cup chana dal 1/4 cup coriander seeds 2 tablespoons cumin seeds 1 tablespoon fenugreek seeds 1 tablespoon black mustard seeds 1 tablespoon poppy seeds 2 1-inch sticks cinnamon, broken into bits 1 teaspoon turmeric 1 teaspoon black peppercorns 1 tablespoon sesame oil Instructions: Combine the ingredients in a medium bowl and toss with the sesame oil. Heat a frying pan over medium-high heat. When hot, add the spice mixture and roast, stirring constantly, for about 5 minutes or until the spices and chilies darken a few shades. Let the spices cool and then grind in batches into a fine powder using a coffee grinder. Transfer the mixture to tightly-sealed jar and store in a cool place. The sambar powder should keep for a few months. Makes about 2 cups — reduce the quantities to make a smaller amount

Other spice blends from Lisa's Kitchen:
Homemade Massaman Paste
Homemade Harissa
Homemade Chana Masala Powder
Homemade Garam Masala