Spices for Life: Sambhar Podi (3 Ways)

This post, or rather, these upcoming series of posts are something that has been a long time coming.

There are a few key items that are essential to an Indian pantry; namely certain herbs, spices and certain spice blends. Without these one cannot proclaim to have a truly Indian kitchen! Every month, The Tiffin Times will feature a particular spice or spice blend and discuss various recipes in which they are used. There will also be a feature on the nutritious and medicinal values of these various items and the best methods to use them.

Today, we will focus on the humble sambhar podi (powder); a must have in any Indian kitchen.

Sambhar is a staple item in the Tamil Nadu diet. To the uninitiated, it is a basic lentil and vegetable stew. It can be made with the different varieties of lentils (urad, channa, toor, pasi paruppu, etc.) and vegetables. Generally, sambhar podi is added at the end of cooking process (just before taking the dish off the heat) and this gives the dish its aroma and flavour.

There are many different variations to sambhar podi and of course the range of commercially prepared podis is vast. But no matter if it is the Aachi masala brand or Mami’s brand – there is nothing quite like a recipe that has been handed down from your own Aachi. Each family has their own revered recipe that is oft handed down to the next generation by word of mouth.

There are a few key ingredients used to make sambhar podi; how one uses these is what makes each dish of sambhar a speciality. One must also understand the qualities of the ingredients used, the quantities of each ingredient, and way it is prepared (dry, roasting and grinding). For example, add a bit of coconut and it tastes just that much more creamier and smoother; sun-dry the ingredients instead of dry roasting and it becomes a bit milder. Getting the balance between the ingredients is a quite delicate process.

When I was living in Perth during some post-graduate studies I would get often fly back home and return with supplies of various podis for my simple kitchen from both my mother & grandmother (as well as various family friends) and share with friends. Now with these recipes here, hopefully you can make yours too!

Today we will start with the 3 simple varieties of sambhar podi that is regularly made in our home.

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