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Sambar Powder Recipe | Vedic Flavors

Sambar Powder Recipe | Vedic Flavors

 

Learning the Recipe for of Kerala Sambar Powder : A Daughter-in-Law's Journey

Written by Veda Sharma

When I married into a traditional Malayali family, I knew I was in for a major change in my culinary experience.   

Born and raised in Bhopal, my exposure to South Indian cuisine was limited. My husband whom I met as colleagues in Bhopal, often spoke fondly of his mother's cooking, especially her Kerala sambar.  It was a dish that seemed to hold a special place in his heart, and I was eager to learn how to make it.

Upon arriving at my mother-in-law's home in Kerala, I was greeted with warmth and kindness. The lush greenery and the aroma of spices in the air made me feel both excited and nervous.

I was determined to learn the secrets of her famous sambar, a dish that had been the centrepiece of many family gatherings, especially when served with idli and sambar.

One morning, as the golden sunlight filtered through the kitchen window, I found my mother-in-law, Amma, preparing the ingredients for cooking sambar. I approached her with a mix of curiosity and respect."Amma, can you teach me how to make your Kerala sambar?" I asked, hoping she would share her culinary wisdom with me.

She smiled warmly, "Of course, my dear. Sambar is not just a dish; it's a tradition in our family."We began by gathering the ingredients. Amma explained each one with patience, starting with the toor dal. "This is the heart of the sambar," she said, as she washed and soaked the lentils. "It needs to be cooked until it's soft and creamy.

"Next, we moved on to the vegetables. She handed me a knife and guided me through chopping carrots, drumsticks, and eggplant. "The vegetables should be fresh and colourful," she noted. "They add flavour and nutrition to the sambar."

As we cooked, Amma shared stories of how she learned to make sambar from her own mother. It was a recipe passed down through generations, each adding their own touch. I felt honoured to be part of this lineage.

The kitchen soon filled with the scent of spices. Amma showed me how to make the sambar podi from scratch.

We roasted chana dal, urad dal, and toor dal until they turned golden brown. Then, we added dried red chilies, coriander seeds, and methi seeds, roasting them until fragrant."Roasting the spices is crucial," Amma emphasised. "It brings out their full flavour."We let the mixture cool before grinding it into a fine powder. "This is the magic of making sambar powder," she said, handing me the freshly made sambar podi.

As the dal cooked, we prepared the tempering. In hot oil, we added mustard seeds, cumin seeds, and curry leaves. The seeds spluttered, releasing a tantalizing aroma. Amma added a pinch of asafoetida, explaining its role in enhancing the flavour.

Finally, it was time to bring everything together. We mixed the cooked dal with the vegetables and tamarind extract, letting it simmer gently. Amma added the sambar podi, stirring it in with care. The Kerala sambar thickened, its flavors melding into a harmonious blend.With a final garnish of fresh coriander leaves, the sambar was ready.

As we sat down to eat, I watched my husband's face light up with delight. In that moment, I realized that learning to make sambar was more than mastering a recipe. It was about connecting with my new family, embracing their traditions, and creating memories that would last a lifetime.

As I savoured each spoonful, I felt grateful for Amma's patience in teaching me the sambar recipe. I knew that sambar would become a cherished part of my own culinary repertoire, a dish I would one day teach to my children, just as Amma had taught me.

For those of you who want to know the recipe for Kerala sambar powder, it is here.  There could be changes in this, depending on which part of Kerala, you are from, as many Malayalees use grated coconut also in the recipe.  This is without coconut.  

Kerala Sambar Powder Recipe

Ingredients

1 ½ tablespoons chana dal (Bengal gram)

1 ½ tablespoons urad dal (black gram)

1 tablespoon toor dal (pigeon peas)

8 to 12 dried red chilies (adjust to taste)

¼ cup coriander seeds

¾ teaspoon methi seeds (fenugreek)

2 teaspoons cumin seeds

2 sprigs curry leaves (optional)

¼ teaspoon turmeric powder

1/8 teaspoon asafoetida (hing) (optional)

Instructions

  1. Roast the Ingredients: Heat a pan on low flame. Add chana dal, urad dal, and toor dal. Roast until golden brown. Add dried red chilies, coriander seeds, and methi seeds, roasting until fragrant. Add curry leaves and roast until crisp. Finally, add cumin seeds and roast till crunchy. Turn off the stove and add turmeric and asafoetida.
  2. Cool and Grind: Let the mixture cool completely, then grind it into a fine powder.
  3. Store: Keep the sambar powder in an airtight container. It will last for months.

     

     

    As I packed my bags to return to Bhopal, where my husband and I work, I carried with me more than just memories of my time in Kerala. I had learned the art of making Kerala sambar, a dish that now held a special place in my heart.

    Back in Bhopal, I was eager to recreate the flavours of Amma's kitchen.The first weekend after our return, I decided to surprise my husband with a traditional South Indian meal.

    As the aroma of sambar filled our home, it brought back the warmth and love of my mother-in-law's kitchen. My husband was delighted, and as we sat down to enjoy idli and sambar, I felt a deep sense of connection to my new family and heritage.

    Cooking sambar had become more than just a culinary skill; it was a bridge between my past and present, a way to honour the beautiful blend of cultures in our lives.

    My homemade sambar podi became popular among our neighbours and relatives, who often borrowed it to add authentic flavour to their own dishes.  I kind of became the 'star' of my family with this one Kerala sambar podi. 

    I knew that every time I made sambar, I would be reminded of the love and traditions shared with me by Amma, and I looked forward to passing this legacy on to future generations. 

    Making sambar at home is easy and rewarding. With the right ingredients and a bit of practice, you can enjoy this delicious dish anytime.  

    For Fresh Spices, Choose Vedic Flavors

    Vedic Flavors brings you the finest Kerala spices and wellness products, free from preservatives and chemicals. Enjoy the true taste of Kerala with our fresh, hand-packed selections, sourced directly from local farmers.

    Happy cooking! 

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