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.
Hey Nice entry for both events N. I am like you, I used to add mustard seeds to scrambled eggs too… Siv hates it though, so now I only do it when he is not around 😀
Nags, looks authentic. I have never made the saarina pudi myself. I am so tired of the MTR masala now. Goota try this now.
Nice one, Nags..
Wow u made sambhar powder yourself.
That is something i’ve nver done. For me it is just from apacket.
Yours look very nice and easy.
lovely color! fresh podi brings out such a good flavor 🙂
Nice colour! rasam and sambhar need that appetsing colour! Nice entry for RCI.
Nags,
Beautiful pic,lovely colors. I get this podi from my mom everytime I visit India
Hi Nags, thanks for the colourful entry.
aha..killing two birds with stone nags..good job!!
Absolutely gorgeous color and a wonderful entry.Nobody sent me Saarina pudi so far, loved your entry.Thank you Nags. Hugs!:))