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Sambaar Podi / Pulusu Podi

This is my first post on spice powders (podi) which are widely used in Indian food, especially in South India. Well, Iam glad and happy to start with this spice powder called "Sambaar Podi" since it is widely used in my kitchen. Speciality of this powder is it can be used in preparation of varoius dishes. Following are the list, in which prepartion, I use this powder(podi).

  • Sambaar
  • Chepala Pulusu
  • Vankaaya Pulusu
  • Kodi Guddu Pulusu

Apart from above mentioned dishes, you can also use this in some general curries just as an added spicy falvour by reducing the amount of use. Well my next immediate next post is "Nellore Chepala Pulusu" in which this podi is the key ingredient and results in very very tasty curry. When ever we invite our dear guest for dinner or lunch at our home, sambaar will be the one of the compulsory dish among others I prepare. Even if I want to avoid for one time, I can'nt. Beacuse that is the most enjoyed dish by my guest. Thi podi preparation I learned from my mother_in_law. If you prepare once in said amount (below) then it can be used for 3 to 4 times. So lets get into the preparation.

  • 1tbsp Dhaniyaalu (Coriander seeds)
  • 1 tsp Menthulu (methi seeds)
  • 2 tsp Pachichenaga Pappu (split chenna dal)
  • 1 tsp Jilakara (cumin seeds)
  • 1/2 tsp Miriyaalu (whole black pepper)
  • 12 to 15 no's Endu Nirapakaayalu (dry red chillies)


  1. Rosat each one mentioned above separetly till all the raw smell dissapears.
  2. Allow to cool them.
  3. Grind all togeather to fine powder.

Note: If you want to adjust spice according to your taste, just grind the red chillies separately into powder first. Keep aside. Add this to aother spice powder as much needed. Or else you can add red chilli powder directly in the dish.

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who doesnt need a sambar powder?
luv urs
my grandma adds cloves and a bit of cinnamon to this mix


Grinding the red chillies seperately and adding to the rest is a good idea. thanks and I add a sprig of curry leaves too .

hey thanks for the recipe. these are rare recipes.

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Meena and Srinivasulu Kandlakuti
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