Idly Vada sambar combo is obviously the most famous South Indian breakfast loved by everyone.
In the south there are varieties of sambar, it ranges from arachavitu sambar to no dal sambar. But at the end what makes the sambar tasty and different is the type of sambar powder use. In restaurants down south, some sambar’s are specific to rice only and some are for tiffin items such as dosa, vada, pongal, idly etc.
My grandmother used to make this kind of sambar at home. She used to dry the ingredients under the sun, powder it from a mill and store the sambar powder for months. During these days the entire house will have the fresh powdered aroma which used to instigate hunger pangs for me.
So don’t worry, the recipe below teaches you how to make home made Tambrahm sambar powder as good as my grand mother.
Sambar powder: (Tambrahm style)
Dry fry without dhaniya till you get a nice aroma. Keep aside.
Dry fry without oil all dhals till it turns in to reddish brown color.
Dry fry pepper
Dry fry methi seeds. Be careful if it’s over fried the sambar powder will be bitter in taste.
Dry fry red chillies
Let all the ingredients cool. Keep aside.
Add everything in a mixer jar and powder, add the turmeric powder.
Store in an airtight container.
If you want to make less amount of powder reduce the quantity accordingly.
Option: Instead of dry frying we can sun dry all items separately and powder for better taste.