UDUPI STYLE SAMBAR POWDER RECIPE / KARNATAKA HULI PUDI

I usually prefer making spice powders at home rather than buying it from outside as i feel they are much better than the store bought ones .There is no preservative added and they really add flavors & fragrance to the food.I agree its little time consuming but once job done , aroma coming out from the flavorful masalas is just overwhelming. I have already shared few spice powder recipes here and today its time for recipe of ” Home made  Karnataka style Sambar Powder ” – one of the most essential ingredient of any South Indian Kitchen .  The recipe for sambar powder varies from state to state and region to region , which is what makes the taste different.Today, I am posting Udupi style Sambar Powder.This easy to make spice blend is the heart for a perfect Udupi style Sambar .

Making of sambar powder and storing is very common through out South India but not in Udupi region. Usually in Udupi style sambar , fresh masalas are roasted in small batch and ground to paste each time Sambar is made . But since Sambar is made almost daily , now a days to make life easy in the kitchen and simple , people have started making Sambar powder in large quantity and use it as and when required while making sambar . This is actually very handy. I was getting request  from long time to share authentic Karnataka brahmin style Sambar powder . So here is ” Udupi Style Sambar Powder Recipe ” for you all  …will soon share Mysore style recipe too which is entirely different from this ..

UDUPI STYLE SAMBAR POWDER RECIPE

Smitha Kalluraya

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Course condiments

Cuisine karnataka

Ingredients

 

• 1 cup Coriander Seeds /Dhania
• ¼ cup Cumin Seeds/ Jeera
• 2 tsps Fenugreek seeds /methi
• ½ cup Split Black gram /Urad dal
• ¼ cup Bengal Gram /Chana Dal
• 2 cups Red Chilli, ( both guntur and byadgi mixed )
• Curry Leaves, - fist ful
• 1-2 tsp Oil to roast

Instructions

 

• In a kadai / pan , add few drops of oil and roast each ingredients seperately till they turn crisp .
  
• Finally take a big kadai. Add all the roasted ingredients and mix well .
  
• Once the roasted ingredients attain room temperature ,in  a mixer , grind everything to a smooth powder .
• Allow the ground sambar powder to cool off completely and then store it in an air-tight container. Use as required to make sambar .Do not use wet spoon or wet hand to have a good shelf life.
• Do try this flavourful masala.. will soon post udupi style sambar .. Enjoy !!!
  

Notes

1. To make sambar powder in large quantity , increase everything proportionately. ie. if you have taken 2 cups dhania , add jeera 1/2 cup .
2. You can increase / decrease red chilli quantity based on your preference .
3. Use both byadgi ( kashmiri ) chilli and guntur variety chilli . byadgi gives nice color and guntur is for spiciness .
4. The blend stays good for years! You can also divide the quantity , pack in ziplock and store in refrigerator. I usually prefer to make smaller and more frequent batches of Sambar powder
5. You can even add few spoons of it while making various stir fries / curries / rice bath .

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