Idli sambar along with some coconut chutney is one of the healthiest food you can have breakfast.Sambar powder is an Indian spice mix which helps you create magic with many vegetarian recipes. Whether it is a South Indian thali, medu vada or sambar rice. Everything tastes just awesome with this Indian flavourful blend of lentils. However, most of us rely on commercial brands like MTR, aachi,sakthi, Everest, Eastern, Brahmin sambar podi or 777 sambar powder to get that authentic taste.Either we do not have the knowledge or we simply don't have the time to make it.
Here is an easy sambar masala recipe which can be made at home after roasting the spices in an air fryer. I always believe it is best to make homemade spice blends. Be it garam masala powder , chole masala, sambhar powder or traditional rasam powder. Each powder has a unique taste and a delicious flavor.Learning it from mums and aunts, actually helps preserve the culinary knowledge of Indian cuisine. Later it passes down to the next generation when they see you make it at home. It also helps you avoid lot of packaging in long run. After all, some spice mixes get old by the time they actually get used in the kitchen.
Jump to:IngredientsAir fryer sambar masala powder | homemade sambar powder recipeRelated linksHow to make sambhar powder in air fryer?
read the recipe card for details.
Roast chana dal for 5 mins at 160C| 320F, in a preheated air fryer. Now, add tuvar dal and urad dal to the bowl. Air fry them with chana dal for 5minutes at 160 C| 320 F.
Roast spices (cinnamon,cloves,cumin seeds,methi seeds,coriander seeds) for 5 mins at 160 deg C| 320 deg F.
After 5 mins roasting of the spices, add coconut for 2 mins along with fistful of curry leaves.
Powder them in Vitamix or a spice grinder and store them in a glass bottle once they cool.
Roast 50/75 gm red chillies 1 tbsp. Oil for 5 mins in air fryer at 160 deg C| 320 deg F. Grind them with the above powdered spices. You can choose hot chilies for a fiery powder.
Store the homemade sambar powder in a glass jar for 3-4 months in a cool dry place. Use 1-2 spoons as per taste to make a flavorful sambar with cooked lentils. Always use a clean dry spoon to take out the powder from your airtight container.
Conclusion: Homemade sambar masala is a recipe for keeps. Once you make it, freshness and the difference of taste is amazing. You will see how much it differs from the market based ones.Plus you are sure of quality and assured there are no preservatives.