Sambar Powder/Bele Saaru Pudi

This is one version among many Karnataka Spice powder used in most of the Veg sambars, sambar for Idly & lentils sambar or soup/rasam, this spice powder recipe is passed on from generations.

For 1/2 kg Sambar Powder

Ingredients: 

• Coriander seeds/Dania: 1/2 kg
• Red Chilly (Guntur): 1/2 kg
• Cumin: 200 gm
• Fenugreek Seeds: 100 gm
• Mustard Seeds: 100 gm
• Pepper: 150 gm
• Asafoetida/Hing: 1/4 tsp
• Pigeon Pea/Toor Dal: 50 gm
• Black Chickpea (Bengal Gram): 1/4 kg
• Curry Leaves: 1 cup
• Turmeric Sticks: 150 gm

Method:

• Sun dry all the ingredients separately.
• Dry roast all the ingredients one by one separately.

Note: Don’t over roast the ingredients.

•  Mix all the ingredients.
•  Let it cool & grind it to fine powder or you can also get it done from a flour-mill.
• Spread the powder on a news paper to cool it & to avoid it from getting dark brown colour.
• Once cooled store it in an air tight container.

Storing processor:

• Put one layer press it tight do this for each layer so it gets compressed,  it retains the freshness & lasts long.     

You can also try our other spice powders recipes.

• Veg/Non-Veg masala Powder/Curry Powder
• Garam Masala
• Biryani Powder

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

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