Sambar Podi
A warm, nutty spice blend for South Indian stews
Why This Recipe Works
This foundational South Indian blend skips the chilies to focus on the warm, toasty notes of toasted lentils and seeds. Toasting the ingredients in stages ensures each component reaches its ideal aromatic state without burning.
Instructions
Toast the chana and urad dals in a medium pan over medium heat. Stir frequently until they turn a light golden brown and smell nutty, about 5 minutes, then transfer to a bowl to stop the cooking.
Reduce the heat to medium-low and add the coriander seeds, cumin seeds, fenugreek seeds, and peppercorns. Toast while stirring frequently until the seeds are fragrant and slightly darkened, about 5 minutes.
Toast the fresh curry leaves in the pan until they are dry and brittle to the touch, about 3 minutes.
Allow all the spices and lentils to cool completely before processing; grinding warm ingredients can release oils and cause clumping.
Pulse the cooled mixture in a spice grinder until it reaches a fine, uniform powder.
Stir in the ground turmeric until the color is consistent. This blend is ready to flavor stews or can be stored in an airtight container for up to 3 months to maintain its potency.
Frequently Asked Questions
Can I freeze this recipe?
Store in a cool, dry place in an airtight container for up to 3 months.
Can I make this ahead of time?
This spice blend can be prepared and stored for up to 3 months.
