Karnataka-Style Sambar Powder recipe (also called Saarina Pudi) is a bit different from the tamil style instant sambar powder or the South Indian sambar powder my family makes just before making Kerala veg sambar. I tried this for the first time back when I used to live in Hyderabad and have loved the flavour since then. However, I do default to my family recipe more often now due to lots of practice making that recipe over and over again.
Saarina Pudi (Sambar Powder, Karnataka Style)
Ingredients:
Dhaniya seeds (coriander seeds) – 250 gms.
Red chillies – 100 gms
Jeera seeds – 50 gms
Fenugreek seeds – 25 gms
Mustard – 25 gms
Pepper – 25 gms
Hing – 1/2 tsp
Instructions:
Roast dhaniya and red chillies in very little oil till it emits a nice smell.
Dry roast all other ingredients till well done and add hing at the end.
Grind all together and store in airtight container. Use up sambar powder within 3 months and make a fresh batch after that. If you plan to store longer, either refrigerate or store in the freezer to keep it fresher for longer.
Those are some beautiful photos, by the way.
I get that podi all the time from the store. Thanks for the recipe of the home made version.
saaru pudi one such thing that every married girl either depends for this on her mother or mother in law. Even i have never tried on my own,now i need wait for any of them to send it to me, i will try on my own. Thank u ver…………………y much!
I’ve bookmarked this to make.
wow, looks so colorful and spicy. Yum!