Sambar is a South Indian soup which can be a meal in itself or sambar may be served ladled over rice accompanying a curry The basis for a good sambar is the spice mix, called sambar powder or sambar masala. This version is quite mild and tasty, however more chili can be added if so desired. Fresh curry leaves can be substituted if the sambar is to be made straightaway otherwise use dried curry leaves, as this will enable storage of the sambar mix for up to 12 months. Sambar powder makes an excellent coating on chicken and seafood when dusted on before pan-frying.

Sambar Recipe 1

Ingredients
3 tbsp ground coriander seed
3 tbsp besan flour
1 tbsp ground cumin seed
1 1/2 tsp coarsely ground black peppercorns
3/4 tsp ground fenugreek seed
3/4 tsp amchur powder
3/4 tsp salt
3/4 tsp brown mustard seeds
3/4 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp ground cinnamon
8 curry leaves, dried and chopped
1/4 tsp asafoetida powder

Preparation
Combine all spices in a jar, store away from heat and light.

Sambar Recipe 2

Ingredients:
2 tsp cumin seed
6 tblsp coriander seeds
8 curry leaves
1/2 tsp asafoetida seeds
11/2 tsp fenugreek seeds
2 tsp turmeric powder
2 tsp mustard seeds
11/2 tsp red chilli
20 black pepper corns
3 tblsp mixed dried black beans (Chawli/Lobhia) , chickpeas (Chana) and lentils

Preparation
Heat a griddle or a heavy-bottom pan and cook each one ingredient separately for few minutes.
Grind them all together in an electric grinder or by hand, then press through a sieve.
Store it in an airtight container.
Make sure you always close the lid tightly after use.

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