There are all kinds of powders, known as “podi”, and condiments in South Indian homes. Among them are: the coconut podi that we have talked about earlier, idly podi that is sprinkled over idly and eaten with ghee and makes for a great travel snack, podis using curry leaves or moringa leaves, and even gunpowder – presumably named this way by the British on account of its heat. This recipe is one such podi too. Last week, I shared the recipe for sambar using a readymade masala. Those of you who would like to use a homemade masala instead could use this sambar podi.

Traditionally, this sambar podi would be made fresh – ground, hand-pounded and added to the pot. Nowadays, with our busy lives, those of us who like having an entirely homemade podi make a jar of it and keep adding it to our sambar whenever we prepare it. It is more efficient, and greatly enhances the flavour of the sambar.

Of course, many readymades are equally good, and you know that I use them too. Still, we all also know that there’s nothing quite like homemade when it comes to certain ingredients, and of course when it comes to cooking itself.

Sambar Podi

(Yield: One small jar)

 

8-10 dry red chillies

2 tablespoons urad dal

1 teaspoon black pepper

¼ teaspoon methi seeds

1 teaspoon cumin

2 teaspoons coriander seeds

¼ teaspoon turmeric

1 pinch asafoetida

Salt to taste

1 teaspoon ghee

2 teaspoon desiccated coconut

 

Heat a pan. Add ½ teaspoon ghee. Once it has heated, add the urad dal and toast until pale golden. Set aside.

In the same pan, add black pepper, cumin, methi and coriander seeds. Roast well. Then, add turmeric and asafoetida. Set aside.

In the same pan, add a drop of ghee and roast a handful of dry red chillies. Next, roast the desiccated coconut. Allow all the ingredients to cool.

Then, add these to the blender: the urad dal, coriander seeds, methi, pepper, cumin and red chillies. Grind coarsely and add salt to taste, then all the remaining ingredients.  Blend until all the spices are mixed well. Allow to cool. Store in an airtight jar.

You can use this sambar podi in lieu of a store-bought one when you prepare sambar. The recipe for that is here. Enjoy with idlys, dosas or rice!